Main properties of steviol glycosides and their potential in the food industry: a review

Abstract

-Introduction. In recent decades, there has been increased interest in developing natural non-caloric sweeteners, providing sensory properties similar to sucrose. One of the most promising alternatives is the steviol glycosides, high-sweetness compounds extracted from the leaves of Stevia rebaudiana Bertoni. Characteristics and properties. In this review article, the characteristics of this plant are described. According to the relevant literature data, this review provides insight into the major steviol glycosides as well as their main characteristics and properties. Toxicity and legislation. We describe the current situation on the toxicity and the legal framework of the above sweeteners. Extraction techniques. This review describes the techniques developed for extraction and purification, including conventional extraction with water/solvent, ion exchange, enzymatic extraction, supercritical fluid and with a focus on membrane filtration, for its proven advantages in the purification of aqueous extract obtained by leaching of the leaves. Applications. This review also presents various evidence relating to the implementation of steviol glycosides in the food industry, with an emphasis on their use in the formulation of fruit juices. Conclusions. Finally, the future prospects of these natural sweeteners are presented. They highlight the need for research in this area, and the great appeal and commercial potential of such compounds, which should be focused on continuous assessment in relation to issues such as the intensity, persistence of sweetness and the absence of other residual flavors, in order to ensure their acceptance, preference and choice by the general public.Stevia rebaudiana / leaves / extraction / glycosides / sweeteners / stevioside / food industry / fruit juices Synthèse sur les principales caractéristiques des glycosides de stéviol et leur intérêt dans l'industrie alimentaire.Résumé -Introduction. Au cours des dernières décennies, il est apparu un intérêt croissant pour le développement des édulcorants naturels, non-caloriques, offrant des propriétés sensorielles similaires à celles du saccharose. Parmi les produits les plus prometteurs apparaissent les glycosides de stéviol, composés très édulcorants extraits des feuilles de Stevia rebaudiana Bertoni. Caractéristiques et propriétés. Dans cette synthèse, nous décrivons les caractéris-tiques de S. rebaudiana. À partir des données de la littérature, cette étude donne un aperçu des principaux glycosides de stéviol et de leurs principales caractéristiques et propriétés ; elle souligne d'autres qualités de ces produits. Toxicité et législation. Nous faisons un point sur la toxicité et le cadre juridique des édulcorants concernés. Techniques d'extraction. Notre synthèse décrit les techniques mises au point pour l'extraction et la purification, y compris l'extraction conventionnelle avec de l'eau ou solvant, l'échange d'ions, l'extraction enzymatique et le fluide supercritique ; elle met l'accent sur la filtration membranaire du fait de ses ava...

Enzymatic transformation of stevioside using a β-galactosidase from Sulfolobus sp.

“…1 Most of them have been known to exhibit high-potency sweetness and low calorific value, which were used commercially as sucrose substitutes. 1 Most of them have been known to exhibit high-potency sweetness and low calorific value, which were used commercially as sucrose substitutes.…”

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“…Stevia extracts, besides having therapeutic properties, contain a high level of sweetening compounds, known as steviol glycosides, which are thought to possess antioxidant, antimicrobial and antifungal activity. [19,41,55,56]. As González, et al [19] have reported stevioside and rebaudioside A have multiple advantages as dietary supplements.…”

“…[19,41,55,56]. As González, et al [19] have reported stevioside and rebaudioside A have multiple advantages as dietary supplements. They are non-metabolizable (non-caloric) [57][58][59] non acidogenic, and do not cause dental caries [60].…”

“…Since, the steviol glycosides have been permitted in numerous countries [65] they can be used as ingredients or dietary supplement in food for special regimes. Several reports [19] have also shown that daily oral consumption at a reasonable level of stevioside (5 mg•kg of body weight) is safe and is also guaranteed to be neither carcinogenic nor mutagenic. According to Parent-Massin in 2011 Parent-Massin [66] assessing by European Food Safety Authority (EFSA) of the new natural sweetener, steviol extracts that is obtained from stevia plant, have showed that no adverse effects can be induced by these extracts as well as on genotoxicity, cancerogenicity, long term exposure, fertility and development.…”

“…It provides zero calories and has a clean, sweet taste with no significant undesirable taste characteristics. Several investigations have demonstrated the stability of Stevioside and rebaudioside A under normal temperature, pH and sunlight conditions, [19] which makes them functional in a wide array of …”