Physicochemical and microbiological properties and moisture adsorption isotherms characteristics of commercial steviol glycoside, rebaudioside A

Hidar, Nadia; Noufid, Abdelhamid; Mourjane, Ayoub; Mghazli, Safa; Idlimam, Ali; Jaouad, Abderrahim; Ouhammou, Mourad; Mahrouz, Mostafa

doi:10.1007/s41207-022-00309-3

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…A similar behavior was observed for several stevia products. Hidar et al (2018, 2022), who studied commercial powdered Stevia rebaudiana Bertoni leaves and rebaudioside A, have shown that samples presented a steep isotherm at several temperatures (30, 40, and 50°C). Also, Rao et al (2014) have published that the

M

values of Stevia rebaudiana Bertoni leaf powder at 28°C were sharply increased at

a_{w} >

0.90.…”

Section: Resultsmentioning

confidence: 99%

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

Meza

Peralta

2023

J Food Process Engineering

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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.

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M

values of Stevia rebaudiana Bertoni leaf powder at 28°C were sharply increased at

a_{w} >

0.90.…”

Section: Resultsmentioning

confidence: 99%

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

Sorption behavior and thermodynamic characteristics of stevia leaves as affected by freeze drying and gamma irradiation technologies

Hidar

Noufid

Adnany

et al. 2023

Euro-Mediterr J Environ Integr

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Physicochemical and microbiological properties and moisture adsorption isotherms characteristics of commercial steviol glycoside, rebaudioside A

Cited by 2 publications

References 29 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

Sorption behavior and thermodynamic characteristics of stevia leaves as affected by freeze drying and gamma irradiation technologies

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