Stability of rebaudioside A under acidic conditions and its degradation products

Prakash, Indra; Clos, John F.; Chaturvedula, Venkata Sai Prakash

doi:10.1016/j.foodres.2012.02.015

Cited by 38 publications

(48 citation statements)

References 21 publications

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“…Rebaudioside A is relatively stable as a dry powder, with only 1% to 2% loss after 2 y of storage in polyethylene bags, whereas in aqueous solution it is more susceptible to breakdown via several reaction pathways (Prakash and others ). Based on data quantifying its degradation products as a function of time, the various rebaudioside A degradation pathways and their rates are affected by pH (Prakash and others ). In solutions at different pH levels, rebaudioside A is more stable at neutrality than in acidic systems (Chang and Cook ; Wölwer‐Rieck and others ; Prakash and others ).…”

Section: Introductionmentioning

confidence: 99%

Stability of the Stevia‐Derived Sweetener Rebaudioside A in Solution as Affected by Ultraviolet Light Exposure

Jiewen

Bell

2017

Journal of Food Science

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Rebaudioside A is a natural noncaloric high-potency sweetener extracted from the leaves of Stevia rebaudiana. With rebaudioside A use increasing in foods, understanding the factors affecting its stability is necessary. This project evaluated the degradation rate constants of rebaudioside A in water, 0.1 M phosphate buffer, and 0.1 M citrate buffer at pH 3 and 7 as a function of ultraviolet (UV) light intensity (365 nm, 0 μW/cm for dark conditions, 27 μW/cm for low intensity, and 190 μW/cm for high intensity) at 32.5 °C. Rebaudioside A stability was adversely affected by light exposure. The pseudo-1st-order degradation rate constants increased significantly (P < 0.05) with increasing light intensity in all solutions. Under dark conditions, rebaudioside A in phosphate buffers was more susceptible to breakdown than in water and citrate buffers at both pH levels. However, exposure to UV light resulted in rebaudioside A degradation occurring approximately 10 times faster in citrate than in phosphate buffers at both pH levels. The sensitivity of rebaudioside A to UV light was greater in citrate buffers than in water or phosphate buffers. The use of light-protective packaging for beverages containing rebaudioside A will improve its stability.

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Section: Introductionmentioning

confidence: 99%

Stability of the Stevia‐Derived Sweetener Rebaudioside A in Solution as Affected by Ultraviolet Light Exposure

Jiewen

Bell

2017

Journal of Food Science

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“…As a part of our continuing research to discover natural sweeteners, we have reported several glycosides from the commercial extract of S. rebaudiana [2–9]. Apart from isolating novel compounds from S. rebaudiana and utilizing them as possible natural sweeteners or sweetness enhancers, we are also engaged in understanding the physicochemical profiles of steviol glycosides in various systems of interest and structural characterization of their metabolites as well as their synthesis [10–13]. Recently, we have published the catalytic reduction of the three ent -kaurane diterpene glycosides namely rubusoside, stevioside, and rebaudioside A isolated from S. rebaudiana and their sensory evaluation [14].…”

Section: Introductionmentioning

confidence: 99%

Catalytic Hydrogenation of the Sweet Principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and Sensory Evaluation of Their Reduced Derivatives

Prakash

Campbell

Chaturvedula

2012

IJMS

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Catalytic hydrogenation of rebaudioside B, rebaudioside C, and rebaudioside D; the three ent-kaurane diterpene glycosides isolated from Stevia rebaudiana was carried out using Pd(OH)2. Reduction of steviol glycosides was performed using straightforward synthetic chemistry with the catalyst Pd(OH)2 and structures of the corresponding dihydro derivatives were characterized on the basis of 1D and 2D nuclear magnetic resonance (NMR) spectral data indicating that all are novel compounds being reported for the first time. Also, the taste properties of all reduced compounds were evaluated against their corresponding original steviol glycosides and sucrose.

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“…These sweeteners can be used under pH conditions ranging from 2 to 10 and at temperatures of up to 120°C [29][30][31][32][33][34].…”

Section: Stability Of Steviol Glycosidesmentioning

confidence: 99%

“…Finally, the stability of rebaudioside A in solutions at a pH range of 2.8-4.2 (simulating normal conditions of commercial beverages) was studied [34]. Specifically, solutions with a pH between 2.8 and 3.2 were used to simulate lemon-lime-flavored drinks, solutions with a pH of 3.8 for soft drinks and pH 4.2 for root beer.…”

Section: Stability Of Steviol Glycosidesmentioning

confidence: 99%

Main properties of steviol glycosides and their potential in the food industry: a review

González¹,

Tapia²,

Pérez³

et al. 2014

Fruits

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-Introduction. In recent decades, there has been increased interest in developing natural non-caloric sweeteners, providing sensory properties similar to sucrose. One of the most promising alternatives is the steviol glycosides, high-sweetness compounds extracted from the leaves of Stevia rebaudiana Bertoni. Characteristics and properties. In this review article, the characteristics of this plant are described. According to the relevant literature data, this review provides insight into the major steviol glycosides as well as their main characteristics and properties. Toxicity and legislation. We describe the current situation on the toxicity and the legal framework of the above sweeteners. Extraction techniques. This review describes the techniques developed for extraction and purification, including conventional extraction with water/solvent, ion exchange, enzymatic extraction, supercritical fluid and with a focus on membrane filtration, for its proven advantages in the purification of aqueous extract obtained by leaching of the leaves. Applications. This review also presents various evidence relating to the implementation of steviol glycosides in the food industry, with an emphasis on their use in the formulation of fruit juices. Conclusions. Finally, the future prospects of these natural sweeteners are presented. They highlight the need for research in this area, and the great appeal and commercial potential of such compounds, which should be focused on continuous assessment in relation to issues such as the intensity, persistence of sweetness and the absence of other residual flavors, in order to ensure their acceptance, preference and choice by the general public.Stevia rebaudiana / leaves / extraction / glycosides / sweeteners / stevioside / food industry / fruit juices Synthèse sur les principales caractéristiques des glycosides de stéviol et leur intérêt dans l'industrie alimentaire.Résumé -Introduction. Au cours des dernières décennies, il est apparu un intérêt croissant pour le développement des édulcorants naturels, non-caloriques, offrant des propriétés sensorielles similaires à celles du saccharose. Parmi les produits les plus prometteurs apparaissent les glycosides de stéviol, composés très édulcorants extraits des feuilles de Stevia rebaudiana Bertoni. Caractéristiques et propriétés. Dans cette synthèse, nous décrivons les caractéris-tiques de S. rebaudiana. À partir des données de la littérature, cette étude donne un aperçu des principaux glycosides de stéviol et de leurs principales caractéristiques et propriétés ; elle souligne d'autres qualités de ces produits. Toxicité et législation. Nous faisons un point sur la toxicité et le cadre juridique des édulcorants concernés. Techniques d'extraction. Notre synthèse décrit les techniques mises au point pour l'extraction et la purification, y compris l'extraction conventionnelle avec de l'eau ou solvant, l'échange d'ions, l'extraction enzymatique et le fluide supercritique ; elle met l'accent sur la filtration membranaire du fait de ses ava...

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Stability of rebaudioside A under acidic conditions and its degradation products

Cited by 38 publications

References 21 publications

Stability of the Stevia‐Derived Sweetener Rebaudioside A in Solution as Affected by Ultraviolet Light Exposure

Stability of the Stevia‐Derived Sweetener Rebaudioside A in Solution as Affected by Ultraviolet Light Exposure

Catalytic Hydrogenation of the Sweet Principles of Stevia rebaudiana, Rebaudioside B, Rebaudioside C, and Rebaudioside D and Sensory Evaluation of Their Reduced Derivatives

Main properties of steviol glycosides and their potential in the food industry: a review

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