Novel functional properties and applications of steviol glycosides in foods

Abstract

• Steviol glycosides (SGs) have multifunctional properties for applications in foods. • SGs have notable interfacial activity and are a new type of food-grade surfactants. • SGs-based micelles are a promising delivery system for active encapsulation . • The emulsifying and foaming properties of plant proteins are obviously improved by SGs. • The interactions of SGs with food proteins can improve their organoleptic properties . Steviol glycosides (SGs) have been widely used as a natural non-calorie sweetener and a sugar substitute in food and beverage industry. Recent studies have demonstrated that SGs have notable interfacial activity and can be used as a new type of food-grade biosurfactants. The unique combination of high-intensity sweetness, biological activity and interfacial properties makes SGs have great potential as multifunctional ingredients for novel applications in food processing. Herein, we will first introduce the biological benefits of SGs and the strategies to improve their organoleptic properties. The micellar self-assembly of SGs in aqueous solutions and their interfacial behaviors are then discussed. The recent novel applications of SGs in active encapsulation and the stabilization of plant-based multiphase food systems are reported.