An Insight into attributes of  Bertoni: Recent advances in extraction techniques, phytochemistry, food applications and health benefits

Khilar, Sitanshu; Singh, Amrat Pal; Biagi, Marco; Sharma, Anita

doi:10.1016/j.jafr.2022.100458

Cited by 9 publications

(7 citation statements)

References 95 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1 g of the stevia solution (0.05 g of total GS). This is because total SG are 200 times sweeter than sucrose (i.e., average equivalent sweetening capacity is 200) (Khilar et al, 2022; Lemus‐Mondaca et al, 2012).…”

Section: Methodsmentioning

confidence: 99%

“…Stevia sweeteners are extracted from leaves of Stevia rebaudiana Bertoni, which is native to Argentina, Brazil, and Paraguay (Khilar et al, 2022). They are considered heterogeneous products composed by a complex mixture of steviol glycosides (SG) (Gasmalla et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…They are considered heterogeneous products composed by a complex mixture of steviol glycosides (SG) (Gasmalla et al, 2014). These SG, especially rebaudioside A, and stevioside, are responsible for the sweetening capacity of the Stevia rebaudiana , which is 100–300 times sweeter than sucrose (Khilar et al, 2022; Lemus‐Mondaca et al, 2012). Commercial stevia products have been used as natural high‐intensity sucrose substitutes in diets that complement the treatment of obesity, diabetes, and dyslipidemia and also, for dental caries prevention (Yadav & Guleria, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Commercial stevia products have been used as natural high‐intensity sucrose substitutes in diets that complement the treatment of obesity, diabetes, and dyslipidemia and also, for dental caries prevention (Yadav & Guleria, 2012). In addition, SG may offer other health benefits, such as antioxidant, anti‐inflammatory, antitumour, and immunomodulatory effects (Khilar et al, 2022; Lemus‐Mondaca et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

View full text Add to dashboard Cite

This work was focused on the study of the adsorption phenomena in reduced‐sugar confectionery coatings elaborated with a high‐intensity sweetener (stevia) as a sucrose substitute. Formulations with different sucrose/stevia contents were elaborated and dried by casting method (60°C for 24 h). Films with dispersed/continuous phase ratios () ranging from 5 (60% sugar) to 2 (0% sugar) were obtained and stored at different temperatures () (5, 25, and 40°C) and water activities (0.206–0.963). Equilibrium moisture contents () were determined by a gravimetric method (drying at 70°C for 6 h and 0.01 atm). The experimental data and phenomena (net isosteric heat and entropy of adsorption) were successfully described through the theoretically‐based generalized D'Arcy and Watt model. An antithetical temperature effect on was observed between 25 and 40°C. Two crossover points were found and affected by and . Novel and industrially‐useful information on reduced‐sugar confectionery coatings was obtained.Practical ApplicationThe sorption of water vapor by foods has received much attention because it is important for evaluating quality changes during storage and for modeling industrial processes. The development of new reduced‐sugar and free‐sugar products is increasing, due to consumers awareness of their well‐being and health. This work presents original research on the mathematical description of the sorption process of reduced‐sugar confectionery coatings elaborated with stevia (a high‐intensity natural sweetener). Four levels of sucrose replacement by stevia and a wide range of storage temperatures (5–40°C) and water activities (0.206–0.963) were analyzed. The information obtained in this work could be useful for researchers and technicians to estimate and control the moisture adsorption performance of sweetened coatings elaborated with traditional (sucrose) and alternative (natural sweeteners) ingredients in practical situations, such as storage and processing.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…As a noncaloric, natural sweetener, SG is used as a sugar substitute in the food industry (approved for consumption by the US Food and Drug Administration in 2008 and by the European Union in 2011) 3 . Other bioactive compounds isolated from stevia include polyphenols, flavonoids, tannins and alkaloids 4 . Stevia leaves are also a good source of vitamins, essential amino acids, minerals and fatty acids 5 .…”

Section: Introductionmentioning

confidence: 99%

Meta-Topolin-induced mass shoot multiplication and biosynthesis of valuable secondary metabolites in Stevia rebaudiana Bertoni bioreactor culture

Ptak,

Szewczyk,

Simlat

et al. 2023

Sci Rep

View full text Add to dashboard Cite

Stevia rebaudiana Bertoni possesses various medicinal and food industrial applications. This study is the first to explore the effect of the cytokinins meta-Topolin (mT; 6-(3-hydroxybenzylamino) purine), zeatin, kinetin, and BAP (6-benzylaminopurine) at concentrations of 0 (control), 5, 10, and 15 µM on shoot multiplication, as well as stevioside, rebaudioside A, phenolic acid, and flavonoid content in bioreactor cultures. The highest number of shoots (23.4 per explant) was obtained in the medium containing 5 μM of mT. However, 15 μM of mT was superior for fresh biomass production and dry biomass accumulation. Reversed-phase (RP)-HPLC analysis showed a beneficial effect of 5 μM mT on stevioside (11.43 mg/g dry weight [DW]) and rebaudioside A (10.74 mg/g DW) biosynthesis. In all conditions, the ratio of rebaudioside A/stevioside ranged from 0.75 to 1.12. The phenolic acids chlorogenic, neochlorogenic, isochlorogenic A, and rosmarinic were confirmed in the stevia extracts, as were the flavonoids isoquercetin, and quercitrin. The highest accumulations of chlorogenic and neochlorogenic acids and flavonoids were observed in shoot tissues derived from 5 µM mT, whereas 5 µM of BAP stimulated biosynthesis of chlorogenic, isochlorogenic A, and rosmarinic acids. This is the first report on the use of mT-cytokinin showing high potential in stevia cultures.

show abstract

Hyssop, Lovage, Sage, Savory, Sweet Honey Leaf (Stevia)

Ravindran

2023

Handbook of Spices in India: 75 Years of Research and Development

View full text Add to dashboard Cite

An Insight into attributes of Bertoni: Recent advances in extraction techniques, phytochemistry, food applications and health benefits

Cited by 9 publications

References 95 publications

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meta-Topolin-induced mass shoot multiplication and biosynthesis of valuable secondary metabolites in Stevia rebaudiana Bertoni bioreactor culture

Hyssop, Lovage, Sage, Savory, Sweet Honey Leaf (Stevia)

Contact Info

Product

Resources

About