Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review

Steviol glycosides (stevioside and rebaudioside A) have been reported to have lipid and glucose regulatory potential. The published literature presents conflicting results regarding the impact of hyperglycemia on Fe, Zn, and Cu levels, and almost no data exist on whether supplementary steviol glycosides can affect the status of trace elements in diabetes. This study aimed to evaluate the effect of hyperglycemia and dietary steviol glycosides supplementation on Fe, Zn, and Cu levels and the ratios of these elements in the liver and kidney of diabetic rats. The experiment was conducted on 70 male Wistar rats, of which 60 were fed a high-fat diet for 8 weeks, followed by intraperitoneal streptozotocin injection to induce type 2 diabetes, while 10 healthy controls were fed the AIN-93M diet. Afterward, diabetic rats were allocated into the following 6 high-fat diet-fed experimental groups: untreated, supplemented with metformin, or supplemented with stevioside or rebaudioside A (0.5 or 2.5%) for 5 weeks. After the experiment, internal organs were harvested for mineral analyses. The content of Fe, Zn, and Cu in tissues was determined using the AAS method. It was found that hyperglycemia significantly elevated the liver Zn/Cu ratio, simultaneously decreasing the kidney Fe level, as well as Fe/Zn and Zn/Cu ratios in diabetic rats. Supplementary steviol glycosides tended to normalize the kidney Zn/Cu ratio, while high doses of steviol glycosides tended to normalize the kidney Fe concentration in diabetic rats. The type of glycoside differentiated the kidney Zn level and the Fe/Zn ratio in diabetic rats.

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Effect of Processing and Storage of Very-Low-Sugar Apple Jams Prepared with Sugar Substitution by Steviol Glycosides on Chosen Physicochemical Attributes and Sensory and Microbiological Quality

Pielak,

Czarniecka-Skubina

2024

Applied Sciences

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Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a “healthy” diet with low-energy foods and a preference for healthier alternatives. This study aimed to assess the technological quality and food safety of very-low-sugar apple jams with steviol glycosides substituting sugar in various quantities. Apple jam variants with SG substitution at concentrations of 30, 50, and 80% selected in preliminary studies were subjected to physicochemical, sensory, and microbiological analyses during storage for 3 and 6 months. The studied jams were sensorily acceptable, and no significant changes in the technological quality of the products were observed, apart from color darkening. The microbiological quality during storage for 3 and 6 months was also satisfactory. The use of a natural sweetener, steviol glycosides, in the production of apple jam was shown to be satisfactory. It resulted in a product with taste and odor similar to conventional jam but with a low energy value. This product is suitable for people with diabetes, people on a restrictive diet, or those who pay attention to a product’s natural features, in line with the clean-label trend.

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Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review

Cited by 3 publications

References 118 publications

Ultrasonic vacuum synergistic assisted ethanol extraction of steviol glycosides and kinetic studies

Ultrasonic vacuum synergistic assisted ethanol extraction of steviol glycosides and kinetic studies

Steviol glycosides affect trace element status in diabetic rats

Effect of Processing and Storage of Very-Low-Sugar Apple Jams Prepared with Sugar Substitution by Steviol Glycosides on Chosen Physicochemical Attributes and Sensory and Microbiological Quality

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