Use of Stevia rebaudiana purified extract as a sweetener on pediatric oral formulations

Sepúlveda, Jacqueline; Pinto, Rayen; Garcés, Roberth; Antileo, Javier; Gómez, Carolina; Muñoz, Daniela; García, Danny E.; Fuentealba, Cecilia

doi:10.1016/j.ijpharm.2017.08.051

Cited by 4 publications

(3 citation statements)

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“…Following a burst of new studies in the late 1990s, which clarified its agricultural, 6 biological, and chemical properties, numerous recent studies have addressed the use of Stevia rebaudiana purified extract as a zero-calorie sweetener 7 and as a sweetener in pediatric oral formulations, 8 and have considered its future potential. 9 We will not deal with the health and safety aspects of stevia because, as Talevi commented, 'an enormous body of preclinical evidence demonstrates the great pharmacological potential of Stevia rebaudiana (Bertoni) and its crude and purified extracts.'…”

Section: Composition Analysis and Extraction Routesmentioning

confidence: 99%

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A bioeconomy perspective for natural sweetener Stevia

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Pecoraino

et al. 2018

Biofuels Bioprod Bioref

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The ‘sweet herb’ (El Caa‐ehe), used by the Guaraní tribes living in the forests of today's eastern Paraguay and southern Brazil, is rapidly emerging as a natural sweetener that is an alternative both to sugar and synthetic sweeteners, well beyond Japan where it has been widely used since the mid‐1970s. Stevia rebaudiana (Bertoni) Bertoni contains very sweet steviol glycosides in its leaves, which do not add calories and do not cause an increase in blood sugar levels. The glycoside that is most abundant in the leaves, stevioside, has high reactive oxygen species quenching activity and several properties that are beneficial to health. Rapid advances in green chemistry technology allow the production of stevia extracts that are devoid of any liquorice‐like after taste. Their high chemical and physical stability enables them to be used in baked and beverage food products and this supports the large‐scale use of stevia as a natural sweetener. Addressing bioeconomic aspects ranging from production to product formulation, this study identifies the last obstacles prior to general adoption of S. rebadudiana as a sweetener that is beneficial for health. © 2018 Society of Chemical Industry and John Wiley & Sons, Ltd

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Section: Composition Analysis and Extraction Routesmentioning

confidence: 99%

“…Following a burst of new studies in the late 1990s, which clarified its agricultural, biological, and chemical properties, numerous recent studies have addressed the use of Stevia rebaudiana purified extract as a zero‐calorie sweetener and as a sweetener in pediatric oral formulations, and have considered its future potential …”

Section: Introductionmentioning

confidence: 99%

A bioeconomy perspective for natural sweetener Stevia

Ciriminna

Meneguzzo

Pecoraino

et al. 2018

Biofuels Bioprod Bioref

View full text Add to dashboard Cite

show abstract

“…Following a burst of new studies which in the late 1990s, clarified its agricultural, 6 biological, and chemical properties, numerous recent studies address the use of Stevia rebaudiana purified extract as zero-calorie sweetener, 7 as a sweetener in pediatric oral formulations, 8 and its future potential. 9 We will not deal with the health and safety aspects of Stevia's utilizazion since, as put it by Talevi, "an enormous body of preclinical evidence demonstrates the great pharmacological potential of Stevia rebaudiana (Bertoni) and its crude and purified extracts".…”

Section: Introductionmentioning

confidence: 99%

A bioeconomy perspective for natural sweetener Stevia.

et al. 2018

View full text Add to dashboard Cite

The "sweet herb" (El Caa-ehe) used by the Guaraní tribes living in the forests of today's eastern Paraguay and southern Brazil, is rapidly emerging as natural sweetener alternative both to sugar and synthetic sweeteners, well beyond Japan where it is widely used since the mid 1970s. Stevia rebaudiana (Bertoni) Bertoni contains in its leaves highly sweet steviol glycosides which do not release calories in the human body and do not cause an increase in blood sugar levels. The glycoside most abundant in the leaves, stevioside, has high reactive oxygen species quenching activity originating several health beneficial properties. Rapid advances in green chemistry technology allowing the production of Stevia extracts devoid of liquorice-like after-taste, and their high chemical and physical stability enabling use in baked and beverage food products support large scale uptake of Stevia as natural sweetener. Addressing bioeconomy aspects ranging from production through product formulation, this study identifies the last obstacles to overcome prior to general adoption of S. rebadudiana as health beneficial sweetener.

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