Influência do rebaudiosídeo A na solubilidade e no sabor do esteviosídeo

Goto, Airton; Clemente, Edmar

doi:10.1590/s0101-20611998000100002

Cited by 13 publications

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“…This behavior does not change with the temperature, and crystallization was the principal phenomenon in the polar solvent (from 5°C to 50°C). Solubility values are in contrast with previous data for SGs concentrations in more complex systems (Goto & Clemente, 1998;Rai et al, 2012;Uchiyama et al, 2012), suggesting that other components (organic moieties or compounds of the complex matrix) can influence the crystallization or solubilization phenomena as well as the crystalline or amorphous form of SGs. …”

Section: Solubility In Watercontrasting

confidence: 95%

“…Physicochemical properties of these sweeteners also differ from one another. Several studies have described the ability of SG to improve the solubility of other sweeteners or biomolecules (Lee, 2011;Goto & Clemente, 1998;Zhang et al, 2011;Uchiyama, Tozuka, Nishikawa, & Takeuchi, 2012). Other studies explore the capability of SGs to form different crystalline forms in addition to the amorphous form Copyright ©2016 ISEKI-Food Association (IFA) 10.7455/ijfs/5.2.2016.a4 (Carakostas et al, 2012;Lee, 2011;Prakash, DuBois, Cios, Wilkens, & Fosdick, 2008Upreti et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures

2016

IJFS

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In order to investigate the solubility of Stevioside and Rebaudioside A in different solvents (ethanol, water, ethanol:water 30:70 and ethanol:water 70:30), supersaturated solutions of pre-crystalized steviol glycosides were maintained at different temperatures (from 5°C to 50°C) to reach equilibrium. Under these conditions significant differences were found in the extent of solubility. Rebaudioside A was poorly soluble in ethanol and water, and Stevioside was poorly soluble in water. Solvent mixtures more effectively promoted solubilisation, and a significant effect of temperature on solubility was observed. The two steviol glycosides showed higher solubilities and this behavior was promoted by the presence of the other sweetener. The polarity indices of the solvents were determined, and helped to explain the observed behavior. Several solute-solvent and solute-solute interactions can occur, along with the incidence of a strong affinity between solvents. The obtained results are in accordance with technological applications of ethanol, water and their binary mixtures for Stevioside and Rebaudioside A separations.

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Section: Solubility In Watercontrasting

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures

2016

IJFS

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“…Protein concentrates available on the market are sweetened with synthetic sweeteners such as sucralose and acesulfame-K, influencing the natural taste of whey protein concentrate. The plant Stevia rebaudiana Bertoni is known for having high sweetening compounds, among which are rebaudioside A 13,14 , a diterpene glycoside composed of four β-D-glucopyranose units bonded to aglycone steviol 15 (450 times sweeter than sucrose) 16,17 presents higher stability and solubility 18 , and lower bitter aftertaste. In addition to these important organoleptic properties 19,20 , these non-caloric natural sweeteners Revista de Nutrição http://dx.doi.org/10.1590/1678-98652016000100012 have antioxidant and insulinotropic properties 19,20 and may add functionality to foods or beverages.…”

Section: Introductionmentioning

confidence: 99%

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

et al. 2016

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Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.

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Section: -Introduçãounclassified

“…O rebaudiosídeo A, por sua vez, é o segundo maior componente edulcorante da planta e apresenta 250 a 400 vezes o dulçor da sacarose, possuindo sabor residual levemente amargo. O teor de edulcorantes total nas folhas de Stevia rebaudiana encontra-se na ordem de 10%, em massa [2].A Empresa Steviafarma Industrial S.A., localizada em Maringá/PR, é a única empresa brasileira a realizar o processo de extração dos edulcorantes das folhas de Stevia rebaudiana. Seu atual processo industrial gera um subproduto denominado caramelo, que consiste em um pó de coloração marrom esverdeada, com sabor amargo e aroma adocicado.…”

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Purificação do subproduto do processo de extração de esteviosídeo

Miotto¹,

Machado²

2004

Ciênc. Tecnol. Aliment.

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-INTRODUÇÃONos dias atuais, o homem tem procurado uma vida mais saudável e seus hábitos alimentares vêm sendo modificados pela introdução de novos produtos químicos na sua dieta. Seja por cuidados com a estética ou problemas de saúde, o homem está substituindo o açúcar por produtos conhecidos como edulcorantes, compostos com sabor semelhante ao da sacarose, porém com baixo valor calórico ou completamente sem calorias [1].Dentre os edulcorantes naturais, pode-se destacar o esteviosídeo e rebaudiosídeo A, principais glicosídeos diterpênicos extraídos das folhas de Stevia rebaudiana Bertoni, com grande aplicação na indústria alimentícia devido a sua estabilidade frente ao calor e a uma ampla faixa de pH. O esteviosídeo é o glicosídeo presente em maior quantidade nas folhas de Stevia, possui dulçor 150 a 300 vezes maior que a sacarose, mas apresenta forte sabor amargo residual. O rebaudiosídeo A, por sua vez, é o segundo maior componente edulcorante da planta e apresenta 250 a 400 vezes o dulçor da sacarose, possuindo sabor residual levemente amargo. O teor de edulcorantes total nas folhas de Stevia rebaudiana encontra-se na ordem de 10%, em massa [2].A Empresa Steviafarma Industrial S.A., localizada em Maringá/PR, é a única empresa brasileira a realizar o processo de extração dos edulcorantes das folhas de Stevia rebaudiana. Seu atual processo industrial gera um subproduto denominado caramelo, que consiste em um pó de coloração marrom esverdeada, com sabor amargo e aroma adocicado. O caramelo contém teores significativos de esteviosídeo e rebaudiosídeo A, não extraí-dos no processo, além de grande quantidade de pigmentos das folhas. Esse material, desde a implantação da fábrica, vem sendo estocado em tanques, sem qualquer utilidade [6].Dentro desse contexto, estudou-se um processo alternativo de recuperação do caramelo. Para tanto, realizou-se a clarificação e purificação de soluções aquosas de caramelo por meio da adsorção dos compostos coloridos das folhas, que geram o sabor amargo e a coloração escura, por zeólitas modificadas, CaX e MgX [4]. PURIFICAÇÃO DO SUBPRODUTO DO PROCESSO DE EXTRAÇÃO DE ESTEVIOSÍDEO 1Denise Maria Malachini MIOTTO 2, *, Nádia Regina Camargo Fernandes MACHADO 2 RESUMOO caramelo consiste no subproduto do processo de extração dos edulcorantes das folhas de Stevia rebaudiana Bertoni. Esse subproduto apresenta teores significativos dos edulcorantes esteviosídeo e rebaudiosídeo A não extraídos no processo e grande quantidade de compostos das folhas que lhe conferem, respectivamente, sabor doce e coloração escura. Desta forma, a retirada dos compostos das folhas presentes no caramelo torna possível seu reaproveitamento como edulcorante. Portanto, o caramelo foi purificado por meio de adsorção em zeólitas modificadas, CaX e MgX. Foram realizados dois experimentos: um teste de saturação dos adsorventes para avaliar sua capacidade adsortiva e um teste de máxima clarificação para determinar a máxima purificação alcançada por adsorção em zeólitas. Os resultados mostraram que CaX é o adsorvente mais e...

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Influência do rebaudiosídeo A na solubilidade e no sabor do esteviosídeo

Cited by 13 publications

References 0 publications

Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures

Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures

Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

Purificação do subproduto do processo de extração de esteviosídeo

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