Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test

Nalesso-Leão, Cândyce Camile Fortuna; Milani, Paula Gimenez; Formigoni, Maysa; Zorzenon, Maria Rosa Trentin; Madrona, Grasiele Scaramal; Monteiro, Antônio Roberto Giriboni; Costa, Sílvio Cláudio da

doi:10.1590/fst.30119

Cited by 6 publications

(3 citation statements)

References 13 publications

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“…However, some people do not accept stevioside due to its licorice taste and bitter after-taste (Yadav et al, 2011). However, the pleasant taste of rebaudioside A and its relative abundance in stevia made it one of the most commercially valuable SvGls extracted from stevia leaves (Fortuna Nalesso- LeÃO et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Natural and low‐caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review

Wang

Luo

Chen³

et al. 2022

Comp Rev Food Sci Food Safe

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For health and safety concerns, traditional high-calorie sweeteners and artificial sweeteners are gradually replaced in food industries by natural and low-calorie sweeteners. As a natural and high-quality sugar substitute, steviol glycosides (SvGls) are continually scrutinized regarding their safety and application. Recently, the cultivation of organic stevia has been increasing in many parts of Europe and Asia, and it is obvious that there is a vast market for sugar substitutes in the future. Rebaudioside A, the main component of SvGls, is gradually accepted by consumers due to its safe, zero calories, clear, and sweet taste with no significant undesirable characteristics. Hence, it can be used in various foods or dietary supplements as a sweetener. In addition, rebaudioside A has been demonstrated to have many physiological functions, such as antihypertension, anti-diabetes, and anticaries. But so far, there are few comprehensive reviews of rebaudioside A. In this review article, we discuss the physicochemical properties, metabolic process, safety, regulatory, health benefits, and biosynthetic pathway of rebaudioside A and summarize the modification methods and state-of-the-art production and purification techniques of rebaudioside A. Furthermore, the current problems hindering the future production and application of rebaudioside A are analyzed, and suggestions are provided.

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Section: Introductionmentioning

confidence: 99%

Natural and low‐caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review

Wang

Luo

Chen³

et al. 2022

Comp Rev Food Sci Food Safe

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“…Our research group has developed a variety called Stevia UEM‐13 that has higher levels of rebaudioside A compared to other varieties (Milani et al, 2017). Both purified sweeteners and crude extracts and fractions of Stevia leaves have been employed to sweeten foods and beverages (da Silva, Zorzenon, et al, 2020; Nalesso‐Leao et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation

Zorzenon

Cabeça

Nogueira

et al. 2022

Food Processing Preservation

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Sweeteners and other bioactives present in the leaves of Stevia rebaudiana have shown functional and nutritional benefits in several pathologies. The number of consumers of teas and plant extracts has grown significantly, but little is known about cold extraction, especially of Stevia. Thus, the objectives of this study were to perform a semi-continuous cold percolation extraction of minimally processed Stevia UEM-13 leaves and to microencapsulate this extract with maltodextrin by Spray Dryer, in order to evaluate possible functional effects of the free and microencapsulated extract. The extract had 25.27 g/100 g of steviol glycosides, quantified by HPLC (11.9% rebaudioside A and 10.2% stevioside) and 72.36 μgGAE/mg of total phenolic compounds. The antioxidant capacity was 50.2% for DPPH radical and 28.4% for ABTS •+ .The microencapsulation presented efficiency of 70.59%, with well-defined spheres by visualization through scanning electron microscopy. The free and microencapsulated extract (0.5 mg/ml) decreased the enzymatic activity of α-amylase with possible noncompetitive or mixed inhibition in a dose-independent manner and also showed good acceptance in the preliminary sensory test with little bitter and herbaceous residual.The bioaccessibility of bioactive compounds (sweeteners, total phenolics, antioxidant activity for DPPH and ABTS •+ radicals) was evaluated by simulating in vitro digestion and those that were microencapsulated showed higher bioaccessibility for all conditions (mouth, gastric, and intestinal conditions). Thus, it is suggested the direct use or application in food of the microencapsulated extract obtained in cold of Stevia leaves, for the preservation of bioactive compounds and possible functional activities. Novelty impact statement:• Cold extraction of Stevia leaves shows similar yields to hot extraction and contains significant contents of phenolic compounds and antioxidant activity.• The cold extract 0.5 mg/ml contains possible antidiabetic property presenting α-amylase enzyme inhibition.• The microencapsulation of the crude stevia extract preserves the bioactive compounds and antioxidant activity on simulated in vitro digestion.

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“…Stevia rebaudiana (Bert.) Bertoni is a plant of the family Asteraceae, South America native that has been exploited on large commercial scale since 1970 (Nalesso‐leão et al., 2020). Stevia is a natural sweetener that has become widespread in recent years.…”

Section: Introductionmentioning

confidence: 99%

Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology

Nourmohammadi

Ahmadi

Heshmati

2021

Food Science & Nutrition

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Jam is a medium-moisture food that is made by boiling fruit pulp with sugar (sucrose), pectin, acid, and other substances to achieve a sufficient, suitable, and strong consistency to maintain the texture of the fruit (Basu et al., 2013; Belovic et al., 2017). The jam is usually made by mixing 45% by weight of fruit and 55% by weight of sugar.The mixture is then heated until the concentration of it reaches

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Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test

Cited by 6 publications

References 13 publications

Natural and low‐caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review

Natural and low‐caloric rebaudioside A as a substitute for dietary sugars: A comprehensive review

Cold extraction of minimally processed Stevia UEM‐13 leaves: Amylase inhibition and increased bioaccessibility of bioactive compounds by microencapsulation

Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology

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