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Abstract
Increased consumption of artificial and intense natural sweeteners have led to serious health implications and safety issues for intended consumers. Among all natural sweeteners, steviol glycosides (SGs: stevioside & rebaudioside-A) are popularly known as zero-caloric intense sweetening compounds of natural origin. Hot water extraction (HWE) is considered ecofriendly and less expensive, and HWE extracts are safe for human consumption as compared to organic solvents extraction. Onion (Allium cepa L.) and stevia (Stevia rebaudiana) were extracted using a single factor experimental approach to determine the optimal onion-stevia hot water extract (OSHE) extraction conditions. Physicochemical and sensory attributes of onion hot water extract (OHE) and OSHE extracted at varying stevia-to-onion ratios and temperatures were investigated. The results showed that total phenolic content (TPC) increased and total flavonoid content (TFC), L*, a* and b* values decreased with corresponding increases in stevia-to-onion ratio and extraction temperature. In contrast, total soluble solids increased with increase in onion-stevia ratio, whereas pH values declined with increasing temperature. Glucose was the most dominant organic sugar in OSHE followed by sucrose and fructose. In conclusion, OSHE obtained at 115 °C and 1:100 stevia-to-onion ratio (w/w) could be produced as a natural sweetener after concentration or drying and could be exploited in beverages and cooked foods without any deteriorating quality effects with improved thermal and pH stability and fermentation resistance. Furthermore, OSHE can be manufactured as a natural sweetener because it can be extracted at high temperature and pressure using stevia leaves with only the bound water content of onion without any additional moisture from external sources. As an eco-friendly alternative of expensive enzymatic digestion or organic solvent extraction.
Highlights
The onion-stevia hot water extract (OSHE) obtained at 115 °C temperature and stevia‐to‐onion ratio of 1:100 (w/w) received the highest overall acceptability score
The results revealed that the extraction temperature and stevia-to-onion ratio had highly significant (p
In sensory evaluation, the principal component analysis (PCA) results indicated that OSHEs obtained at 115 °C and stevia-to-onion ratios of 1:100 (w/w) were correlated with higher overall acceptability
Summary
Obesity is a growing health concern. People are becoming more conscious about weight management and reduction. Consumers usually show preference for foods prepared from low-caloric sweeteners to manage obesity and Type-2 diabetes (Yadav & Guleria, 2012). Merely onion extract was considered inappropriate to prepare a natural sweetener because of onion’s unique pungent flavor. Onion hot water extract (HWE) had a strong onion flavor that negatively affects consumer preferences (Kim et al, 2009). Studies on HWE of bioactive onion and stevia compounds have been reported (Kovačević et al, 2018; Petersson et al, 2010), but studies on natural sweeteners using onion-stevia hot extracts are still lacking. In this study, hot water extracts of different stevia-to-onion ratios were investigated to produce a less onion‐flavored natural sweetener with an improved sweetness index. The physicochemical and sensory properties of HWE extracts were investigated
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