Stevia Research Articles

Descriptive Sensory Profile and Consumer Study Impact of Different Nutritive and Non-Nutritive Sweeteners on the Descriptive, Temporal Profile, and Consumer Acceptance in a Peach Juice Matrix.

The study evaluated the effect of peach juice sweetened with sucrose, widely used non-nutritive sweeteners, the artificial sucralose, neotame blend, and the natural stevia extract with different rebaudioside A concentrations on the temporal and quantitative descriptive profile, and consumer acceptance of the beverage. The sensory profiling was determined by quantitative descriptive and time–intensity analyses. The results showed that the sweeteners neotame and sucralose present higher sweetening power, and the different rebaudioside A concentrations did not affect the sweetening power of the stevia extract. The samples sweetened with stevia with 40% and 95% of rebaudioside A were characterized by the sensory attributes bitter taste, bitter aftertaste, astringency, and black tea flavor, with a negative influence on the consumers’ acceptance. The different concentrations of rebaudioside A in stevia interfered substantially in the descriptors bitter taste and bitter aftertaste, showing that the higher the percentage of rebaudioside A, the lower bitterness of peach juice.

Stevia and Uncaria extract (GlucoMedix\xae) reduces glucose levels and the need for medications in type 2 diabetes: an open label case series of six patients

BackgroundGlucoMedix® is an all-natural phytotherapy consisting of a hydro-alcoholic extract of Stevia rebaudiana (Bertoni) Bertoni and pentacyclic chemotype Uncaria tomentosa (Willd. Ex Schult.) DC. The nutraceutical product has potential for the treatment of hyperglycemia in type 2 diabetes and Metabolic Syndrome.MethodsSix adult Hispanic type 2 diabetic patients were included in an outpatient retrospective open label physician-sponsored case series study. GlucoMedix® extract of Stevia plus pentacyclic chemotype Uncaria was administered orally at doses of 2 ml, diluted in water, two or three times daily. The patients’ blood glucose levels were recorded historically, at baseline, and thereafter while taking GlucoMedix® orally.ResultsWhen treated with GlucoMedix®, with or without coincident advice to modify diet, all six patients manifested reductions in blood glucose levels. At baseline four of the six patients were administering one or more prescription treatments for hyperglycemia, e.g., Glibenclamide, Metformin, Vildagliptin, or Insulin. Two patients displayed substantial reductions in glucose of 50 and 70 mg/dl, and in conjunction with the removal of their prior drug treatments of Glibenclamide plus Metformin or of Vildagliptin. An Insulin-treated patient experienced a 50 mg/dl reduction while ceasing Metformin and was subsequently able to reduce the dose of Insulin by half. Thus, in three patients GlucoMedix® abrogated in whole or in part the requirement for pharmaceutical or biologic therapies to achieve substantial beneficial reductions in glycemic levels.ConclusionsIn this proof-of-principle study oral GlucoMedix® was an effective treatment for hyperglycemia in type 2 diabetic individuals. This all-natural phytotherapy can be used beneficially in conjunction with existing pharmaceutical or biological therapy regimens, and in some cases can replace in whole or in part the requirement for pharmaceutical or biologic therapies. These in-life results suggest that this natural product approach can serve as an alternative to prescription monotherapies or multimodal therapies for the regulation of hyperglycemia.

Antimicrobial and Cytotoxic Effect of Herbal Mouthwash Prepared Using Ethanolic Extract of Ficus benghalensis and stevia

Ficus benghalensis, commonly known as the banyan, banyan fig and they belong to the family monsaceae. Around 750 species of plants occurring in tropical and subtropical forests belong to the genus Ficus. These have been found to possess medicinal properties. Stevia also known as stevia rebaudiana belongs to the family Chrysanthemum. This plant was called caá-êhê, meaning “sweet herb” by Guarani Indians of the Paraguayan highlands as they are nonnutritive sweeteners. The main aim is to study the Antimicrobial and cytotoxic effect of herbal mouthwash prepared using ethanolic extract of Ficus benghalensis and stevia. 0.5g stevia and 0.5g Ficus benghalensis plant extract powder was measured and transferred into the conical flask. Mouthwash was prepared using ethanolic extract of stevia and Ficus benghalensis and the cytotoxicity and anti microbial activity was determined. Inorder to determine whether the prepared bioactive compound is toxic to cells, evaluation of cytotoxicity is useful which is done using hatched nauplii. A clean ELISA plate was taken and the wells were marked with the concentration of 5μl, 10μl, 20μl, 40μl, 80μl, control respectively. Each well was filled with 3ml of salt water and 10 hatched nauplii or brine shrimp were collected and added to the wells. Mouthwash was pipetted with respective concentration into the wells with nauplii and kept for 24hrs. To analyse the toxicity of ethanol extract mouthwash, the count of nauplii was taken after 24 hrs excluding the dead nauplius. The mueller Hinton agar and nutrient broth were purchased from Hi-media, India. By agar well-diffusion method, the antimicrobial activity of prepared stevia and Ficus benghalensis ethanol extract based mouthwash was tested. Pathogenic isolates S.mutans and Lactobacillus were the culture used for bactericidal activity. Three different concentrations (25μl, 50μl, 100μl) of mouthwash solution were poured into each well on plates using sterile micropipette and were kept in an incubator at 37 degree Celsius for 24hrs. The bacterial zone of inhibition was observed and measured after incubation. Cytotoxicity and anti microbial activity was determined. As the concentration increased the cytotoxicity of the herbal mouthwash prepared using ethanolic extract increased. The highest percentage of death of nauplii was at 80 µl concentration of ethanolic extract mouthwash. As the concentration of the mouthwash increased, the mean zone of inhibition (ZOI) was found to increase. Herbal mouth rinse showed antimicrobial activity which is as effective as antibiotics against Lactobacillus and has a superior effect on S.mutans. Findings from the study suggest that herbal mouthwash prepared using ethanolic extract of Ficus benghalensis and stevia have a potential cytotoxic and antimicrobial effect and can be used as an alternative to commercially available products.

Comparative study of micronutrient content in soft rice beverages based on green and black tea

Soft beverages based on rice (“rice milk”) are hypoallergenic, increase immunity, supply the body with energy, and normalize the nervous system. Earlier, we developed soft rice beverage recipes based on boiled rice filtrate, green (black) tea water concentrate, stevia extract as a natural sweetener. Physico-chemical analysis of the content of micronutrients in soft rice-tea beverages was carried out. Comparative analysis of content of vitamins E (alpha-tocopherol) and C (ascorbic acid) showed that vitamins are presented in both types of beverages during production, but in different amounts. The rice beverage combined with green tea concentrate contains 1.33 times more potassium ions and 1.13 times less magnesium ions than the beverage based on black tea. The rice beverage combined with black tea contains 3.81 times more sodium ions compared to the beverage based on green tea. There were no significant differences in the number of magnesium ions. Both samples contained traces of manganese and iron ions. The produced soft rice-tea beverages with stevia extract could be recommended as a functional food.

Preparation of Stevia and Ficus Benghalensis Hexane Extract and Its Based Mouthwash

Stevia is a non-caloric sweetener mostly used for medicinal and dental purposes as it is found in mouth rinse and chewing gums due to its decreased cariogenic and demineralizing potential. Ficus benghalensis (banyan tree) was used in a previous study to prepare an ethanolic extract to analyze its antimicrobial efficacy among gram negative and gram positive bacterium and it was found to be a potent antimicrobial and antiseptic against the infection caused by gram positive and gram negative bacteria. Stevia and Ficus benghalensis plants were collected and hexane extract was prepared, using the prepared extract mouthwash with which cytotoxicity and antimicrobial activity was checked. The antibacterial activity of the prepared mouthwash was confirmed by the zone of inhibition formed against Lactobacillus sp., Streptococcus mutans and cytotoxicity tested and the death and inhibition of growth of the organisms was observed only in higher concentrations of 40 and 80µl which were comparatively higher than citronella oil. Stevia and Ficus benghalensis hexane extract based mouthwash has potent antimicrobial and anti cariogenicity which can be patented and used for maintaining oral hygiene

Оценка эффективности анальгетического действия препарата «Неболин-вет»

The article describes the results of evaluating the effectiveness of the analgesic effect of Nebolinvet, a suspension for oral use based on meloxicam with a natural sweetener, stevia extract, in the composition.The study involved 10 cats after ovariohysterectomy (open white line surgery) and 10 dogs suffering from osteoarthritis of the knee. In cats after open ovariohysterectomy, the level of acute pain was assessed, in dogs with osteoarthritis of the knee, the level of chronic pain was assessed. The following scales were used to assess the pain syndrome: the level of acute pain in cats that underwent ovariohysterectomy was assessed using the Visual Analogue Pain Scale; the level of pain in dogs suffering from osteoarthritis of the knee was assessed using the Helsinki Chronic Pain Index. The data obtained as a result of the study indicate that the drug is effective in relieving chronic and acute pain in dogs and cats. The drug can be recommended for use in the postoperative period.

Ficus Benghalensis and Stevia formulation based mouthwash and its Anti- cariogenic activity in vitro comparative study

Introduction: Ficus benghalensis commonly called alampattai is used to treat diabetes, piles, teeth disorders, rheumatism and to boost the immune system. Stevia rebaudiana commonly called bertoni leaves is a perennial shrub that contains 2 important glycosides, stevioside and rebaudioside that is responsible for producing sweetness intensity 300 times more than sucrose. It has various properties like anti oxidant, antibacterial etc. Mouthwashes are considered to act as potent delivery systems to prevent oral pathogens mainly the S.Mutans, the main organism that causes dental caries. Hence, the present study aims in evaluating the anticariogenic property of the aqueous mouthwash of Ficus benghalensis and stevia extract. Mouthwash preparation - 0.3g of sucrose + 0.001 sodium Benzoate + 0.01g sodium Lauryl sulphate. Dissolved in 10ml distilled water. Then 600μl plant extract + 50μl peppermint oil added as flavouring agent. Antibacterial activity - Studied against S. aureus E.faecalis and S.mutans. MHA is the medium used to determine the zone of inhibition using 5 different concentrations of the mouthwash extract. Antifungal activity- Studied against C. albicans. Sabouraud’s dextrose agar is the medium used to determine the zone of inhibition using different concentrations.The graph shows that the zone of inhibition was greater in S.mutans than in C.albicans, S. aureus and E. faecalis. Hence the mouthwash can be considered to prevent bacteria present in oral cavities. The study concluded that the mouthwash preparation can be used to replace the pharmaceutical mouthwash. But further study and random clinical trials needs to be done to make it more efficient.

Russian market of fermented kombucha beverages

Fermented beverages based on kombucha contain a wide range of minor biologically active substances (flavonoids, caffeic acid derivatives, B vitamins, and others). The inclusion of these beverages in the diet helps to increase its nutritional value due to the content of biologically active substances, including essential ones. To develop beverages (kombucha) with a certain content of biologically active substances, it is necessary to study the composition of these products sold on the Russian market. The aim of the work was to analyze the Russian market of fermented beverages based on kombucha. Material and methods. More than 100 different marketed products were selected, positioned as non-alcoholic fermented beverages based on kombucha. Results. It was revealed that black tea (~28%), green tea (~24%) and Blooming Sally (~13%) are most often used as the basis for kombucha. In other cases, various types of tea, coffee, as well as special varieties of tea are used. Sugar (~55%), stevia extract (~24%), as well as honey, fructose, glucose-fructose syrup are used as sweeteners. The formation of the flavor profile of kombucha is achieved by using additional ingredients. A variety of fruits (lemon, orange, mango, apple, etc.), vegetables (cucumber, beetroot, etc.), berries (cranberries, lingonberries, chokeberry, raspberries, etc.) are used in the form of juices or purees; herbs and spices (mint, nutmeg, star anise, cloves, lavender, vanilla, etc.), as well as functional ingredients (vitamins, prebiotics, probiotics, chlorophyll) are applied as such additives. Conclusion. The analysis of the range of fermented drinks (kombucha) marketed in trading network was carried out. A list of main and auxiliary ingredients has been formed to assess the possibility of using these drinks to modify eating patterns.

Evaluation of Electrocoagulation Process for Stevia Extract Treatment and Development of Electrocoagulation Reactor

Evaluation of Electrocoagulation Process for Stevia Extract Treatment and Development of Electrocoagulation Reactor

Influence of additions on the structure of the free fares

The article provides basic information about the functional properties of flour culinary products developed on the basis of rice and corn flour with additives of powders of vegetable origin: jerusalem artichoke, sea buckthorn, apples, carrots, tomato, paprika, dill, daminaria, and stevia extract was used as a sweetener. Balanced nutritionally adapted nutrition, corresponding to the physiological needs of schoolchildren, gender and individual characteristics of children aged 7–11 years, is necessary for the full development of physical and intellectual abilities. In this connection, the development of flour culinary products nutritionally adapted to the peculiarities of baby food, the optimization of the ingredient composition of flour culinary products, taking into account the technological properties of raw materials and biomedical recommendations for the diet of this category of nutritionists will contribute not only to achieving the best results in their development, physical and mental improvement, but will also prevent a number of alimentary-dependent diseases and conditions of this category of the population. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched gluten-free compositions for the production of high-quality pancake tape by an industrial method. The article presents data on the optimization of the ingredient composition of flour culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of schoolchildren of grades 1–4. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized flour culinary products for school meals is scientifically substantiated. Optimization was carried out using modern programs providing mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for children's food products, considering their physical exertion. The relationship between the mass fraction of protein components (rice and corn flour and egg white) and physico-chemical indicators of the quality of flour culinary products for the nutrition of schoolchildren has been established. It is experimentally proved that the use of the developed recipe compositions will contribute to an increase in the content of protein, fats, carbohydrates, vitamins, minerals, increase the biological value and the total content of water-soluble antioxidants in flour culinary products for the nutrition of students aged 7–11 years.

Antimicrobial Activity and Cytotoxicity of Mouthwash Prepared from Azadirachta indica and Stevia rebaudiana Extract– An In vitro Study

Introduction: Mouth wash are generally utilized as subordinates to oral cleanliness and in the conveyance of dynamic specialists to the teeth and gums. These flushes can impact plaque development and adjust the course of gingival irritation. Azadirachta indica (Neem) was utilized to treat different skin illnesses, as a disinfectant substance and as a natural mouthwash. Stevia rebaudiana can inhibit the growth of microorganisms that are responsible for dental caries.
 Aim: This study aimed to assess the antimicrobial activity and cytotoxicity from Neem and Stevia based Mouthwash.
 Materials and Methods: Plant extract was prepared and an antimicrobial and cytotoxic effect was done by considering various parameters. The antimicrobial activity of nanoparticles prepared using plant extract was investigated and the results of the test were described as the standard deviation and analyzed. For the cytotoxic activity, an ELISA plate was used, wherein the mortality rate of the nauplii was estimated with the plant extract mediated nanoparticles at different concentrations. Data’s were statistically analyzed by Spearman correlation through SPSS version 23.
 Results: Anti-microbial activity showed positive correlation with increase in concentration (r=1). The cytotoxic activity showed negative correlation with the number of live nauplii decreased in the second day when compared to the first day suggesting that the extract has potent cytotoxic activity (r=-1).
 Conclusion: Neem and Stevia extract helped us to detect the antimicrobial activity and cytotoxic effect on the various species in different concentration levels. The study needs to be evaluated further for isolating the possible compounds to test the effectiveness of antimicrobial activity in the oral cavity of the human body to prevent various diseases.

Anti-Inflammatory and Cytotoxic Effect of Stevia and Neem Based Herbal Formulation

Introduction: Nanotechnology is being used in developing countries to treat diseases and prevent health issues. Stevia, conjointly stated as Stevia rebaudiana member of the chrysanthemum family, a subgroup of the Asteraceae family. Azadirachta indica is a native tree to Asian nations. Azadirachta indica could facilitate the fight against plaque buildup and stop periodontal disease. Applied science in drugs needs the employment of nanoparticles to transmit the drug, heat, lightweight, or alternative substances to specific cell sorts like cancer cells.
 Aim: In this present investigation, Stevia and Neem-based plant extract was prepared and analyzed its anti-inflammatory and cytotoxic effects.
 Materials and Methods: The plant extract was prepared and an anti-inflammatory and cytotoxic effect was done using a UV-Beckmann spectrometer. The anti-inflammatory activity of nanoparticles prepared using plant extract was investigated by albumin denaturation assay. The results of the test were described as the standard deviation and analyzed using UV-Vis spectroscopy. For the cytotoxic activity, wells are used, wherein the mortality rate of the shrimps was estimated when the plant extract mediated of nanoparticles of different concentrations was added.
 Results: The nanoparticles synthesized using the stevia and neem extract showed the highest absorbance at a concentration of 50µL (90%) when subjected to inhibition of albumin denaturation assay to check for its anti-inflammatory activity. Brine shrimp lethality was done and the cytotoxicity of these nanoparticles was found to be increasing with increasing concentration of the administered nanoparticles.
 Conclusion: Anti-inflammatory and cytotoxic activity of Neem and Stevia mediated nanoparticles showed a successful outcome in both the assays.

Karakteristik Fisikokimia dan Sensoris Es Krim Ubi Jalar Ungu (Ipomoea Batatas L.) Dengan Subtitusi Pemanis Ekstrak Daun Stevia (Stevia Rebaudiana Bertoni M.) dan Berbagai Jenis Stabilizer

This study aims to determine the effect of sweetener concentration, various types of stabilizers and their interactions on proximate, antioxidant and sensory content of ice cream. The study was conducted using a Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor is the comparison of sweetener concentration with 3 levels of 100% sugar sweetener (D1), 50% sugar sweetener: 50% stevia extract sweetener (D2) and 100% stevia extract sweetener (D3) while the second factor is the type of stabilizer with 3 levels namely, agar. - agar (S1), Gelatin (S2) and CMC (S3). The results obtained were analyzed using the F test and followed by the DMRT test with a confidence level of 95%. The results showed that the comparison of sweetener concentration (D) and treatment interaction (DxS) had a significant effect. While the sensory analysis has a significant effect on the texture, taste, overall variables and does not significantly affect the aroma variable. The best treatment in the proximate analysis of sensory analysis is the treatment of using 50% sugar and 50% stevia and agar-agar (D2S1) stabilizer with the organoleptic score of fragrance, texture, taste and preference respectively were 3.80 (normal); 3.60 (slightly soft); 3.80 (good); 4.10 (liked), and the Physicochemical value of overrun, melting time, fibre content, viscosity, antioxidant, and sugar content respectively were 42,5%; 14,06 minutes; 0,3107%; 1,217 cP; 11,65%; 20,33%.

Optimization on Na and Ca bentonite activation using response surface method for increasing selectivity of stevioside in stevia extract

The demand for stevia extract consumption as an alternative sweetener that contains stevioside with zero-calorie is increasing. However, dark color and high tannin content from stevia leaf extract causes a disturbing aftertaste and reduces interest in consumption. Therefore, the purification process is a mandatory step to be done. Several studies on purification methods show the best approach by adsorption using bentonite. However, natural bentonite has limited adsorption capacity and low selectivity. An activation with acid and high temperature is expected to increase the adsorption capacity of color and its selectivity on maintaining the stevioside at the extract. This study aimed to obtain the optimum acid concentration and temperature for the activation using the Response Surface Method (RSM) experimental design and its application to the purification of stevia leaf extract. Based on the parameter of methylene blue number, the most optimum concentration of H2SO4 used for activation was 0.17 N for both natural bentonite. The heating temperature was 358°C for Na-bentonite and 481°C for Ca bentonite. The maximum adsorption capacities of activated Na and Ca-bentonite were increased from 15.65 and 38.23 mg g-1 to 197.72 and 169.52 mg g-1, respectively. The best adsorbent used for purification is Ca-activated, which increased extract clarification up to 81.37% at 655 nm and 86.64% at 410 nm compared to natural Ca bentonite. It also reduced tannin up to 97.46% and was more selective to recover 50.64% stevia content in the solution, which was higher than other previously reported studies.

Lower ΔFosB expression in the dopaminergic system after stevia consumption in rats housed under environmental enrichment conditions

Environmental enrichment (EE) has been proven to reduce drug seeking and the development of addiction-related behaviors in rodent models, but the effects of EE on natural reward acquisition in the form of sweet beverages are poorly understood. Accumulating evidence shows that the intake of sugar, the main ingredient of sweet beverages, alters the dopaminergic system, leading to addiction-related physiological and molecular changes. Sugar in sweet beverages has been replaced with natural sweeteners, such as stevia extract, which has greater sweetener potential but no energy content. Our research group found that sucralose consumption increased the expression of ΔFosB in reward-related nuclei, suggesting activation of the dopaminergic system. The present study assessed the effects of EE on stevia consumption and the expression of ΔFosB in the nucleus accumbens, caudate putamen, and prefrontal cortex. Sixteen male Wistar rats, 21 days old, were randomly assigned to an EE group (n = 8) or standard environment (SE) group (n = 8) and reared for 30 days. On postnatal day 52 (PND52), the brains of four animals in each housing condition were extracted to determine basal ΔFosB levels. Stevia consumption with intermittent access and ΔFosB immunoreactivity were measured for 21 days in the remainder of the rats. Compared with SE animals, EE animals exhibited a reduction of stevia consumption and alterations of ΔFosB immunoreactivity in the reward system. These results indicate that EE reduces stevia consumption and the stevia-induced ΔFosB expression, suggesting addiction-related changes in dopaminergic nuclei, which may be interpreted as a neuroprotective effect.

In silico Characterization of UGT74G1 Protein in Stevia rebaudiana Bertoni Accession MS007

Due to its low-calorie property, Stevia rebaudiana is being promoted as an alternative sweetener for diabetic and obese patients. The steady demand in the market for high-quality stevia extracts presents a challenge for the enhanced production of steviol glycosides that are safe for human consumption. This study characterized the structure and content of the gene involved in the production of UGT74G1 protein for Stevia rebaudiana accession MS007 through in silico analysis using a transcriptome dataset of stevia MS007. Homologous search using BLASTp shows high similarity to Q6VAA6 RecName: Full=UDP-glycosyltransferase 74G1 (S. rebaudiana) as the top hit sequence. InterPro family and domain protein motif search revealed UDP-glucuronosyl/UDP-glucosyltransferase (IPR002213) and UDP-glycosyltransferase family, conserved site (IPR035595). The phylogenetic tree construction was done by selecting 14 out of 102 protein sequences from BLASTp search. The phylogenetic analysis revealed a high value of bootstrapping, which was 100, indicating the high similarity between UGT74G1 (Q6VAA6.1 and Cluster-31069.45201) in S. rebaudiana. ProtParam ExPASy, PSIPRED, and Phyre2 computed the primary, secondary, and tertiary structures for UGT74G1 protein. The UGT74G1 predicted tertiary structure scored 100.0% confidence by the single highest scoring template and coverage of 96%. The model has dimensions (Å) of X: 57.609, Y: 70.386, and Z: 58.351. Outcomes of this research will help enhance understanding UDP-glycosyltransferase 74G1 (S. rebaudiana MS007) characteristics and enhance target identification processes to improve understanding of protein-protein interaction in S. rebaudiana MS007.

Protective effects of Stevia rebaudiana extracts on beta cells in lipotoxic conditions

AimsStevia rebaudiana Bertoni leaf extracts have gained increasing attention for their potential protection against type 2 diabetes. In this study, we have evaluated the possible beneficial effects of Stevia rebaudiana leaf extracts on beta-cells exposed to lipotoxicity and explored some of the possible mechanisms involved.MethodsExtracts, deriving from six different chemotypes (ST1 to ST6), were characterized in terms of steviol glycosides, total phenols, flavonoids, and antioxidant activity. INS-1E beta cells and human pancreatic islets were incubated 24 h with 0.5 mM palmitate with or without varying concentrations of extracts. Beta-cell/islet cell features were analyzed by MTT assay, activated caspase 3/7 measurement, and/or nucleosome quantification. In addition, the proteome of INS-1E cells was assessed by bi-dimensional electrophoresis (2-DE).ResultsThe extracts differed in terms of antioxidant activity and stevioside content. As expected, 24 h exposure to palmitate resulted in a significant decrease of INS-1E cell metabolic activity, which was counteracted by all the Stevia extracts at 200 μg/ml. However, varying stevioside only concentrations were not able to protect palmitate-exposed cells. ST3 extract was also tested with human islets, showing an anti-apoptotic effect. Proteome analysis showed several changes in INS-1E beta-cells exposed to ST3, mainly at the endoplasmic reticulum and mitochondrial levels.ConclusionsStevia rebaudiana leaf extracts have beneficial effects on beta cells exposed to lipotoxicity; this effect does not seem to be mediated by stevioside alone (suggesting a major role of the leaf phytocomplex as a whole) and might be due to actions on the endoplasmic reticulum and the mitochondrion.

Ultrasound-assisted Extraction Process of Glycosides from Stevia Rebaudiana Bertoni Leaves

Stevia Rebaudiana Bertoni leaves contain glycosides that have a sweetening power of 100 to 300 times greater than sucrose. These glycosides are increasingly used as natural sweetener, mainly to replace aspartame, in order to reduce daily caloric intake. The two major glycosides are Stevioside and Rebaudioside A, which represent about 90 % [w/w] of total Steviol. The Rebaudioside A is the most interesting since it has the advantage of not having a bitter aftertaste, unlike stevioside. In recent years, the cultivation of organic stevia is growing in the Occitanie region in France. Thus, the valorization of this production chain is of economic interest for this region. It’s known that conventional extractions to obtain these glycosides are time consuming and the extensive use of organic solvents may be harmful for human health and environment. Thus, the objective of this work was to develop a green extraction process suitable for industrial purposes, using water as solvent and ultrasound technique to obtain high yield of glycosides in the Stevia extract. The extractions are carried out in batch with recirculation and continuous assemblies at 45 °C. The effects of ultrasound power (at 20kHz), experience time/ residence time, and leaves concentration are studied. The soluble solids and stevia glycosides concentration are analyzed respectively by °Bx and HPLC. With the continuous assembly the experiments were carried out at 64 W and 144 W, which represents 50 % and 100 %, respectively, of the generator capacity. A low flowrate (or high residence time) is detrimental to the use of ultrasound, leaves sedimentation and their accumulation prevents probably the ultrasound diffusion in the medium, harming the steviol extraction. The extraction ultrasound-assisted allowed to increase in 9-10 % °Bx concentration for batch and continuous assembly, compared to extraction without ultrasound under the same conditions. Soluble species other than steviols are extracted with ultrasound. The HPLC results showed that the ultrasound favored lightly the extraction of stevioside.Key-words: continuous extraction, green extraction, sweeteners.

STEVIA (STEVIA REBAUDIANA BERTONI): BIOCHEMICAL COMPOSITION, THERAPEUTIC PROPERTIES AND USE IN THE FOOD INDUSTRY (REVIEW)

The review presents the current state of the science for stevia (Stevia rebaudiana Bertony), its biochemical composition, therapeutic properties and using in the food industry. Interest in this plant, a source of natural low-calorie sweeteners, is associated with increased consumption of dietary sweeteners, caused by an increase in the number of patients with diabetes, metabolic syndrome, and with many negative effects from the use of synthetic sweeteners. Diterpene glycosides from stevia have a high sweetness (50-350 times sweeter than sucrose), low calorie content, safe for human health. In addition to them, a number of biologically valuable compounds (mineral elements, vitamins, proteins, amino acids, oligosugars, fiber, polyphenols) were found in the leaves of stevia. High antioxidant properties of stevia leaf extracts has been shown, which allows them to be used in the food industry in the production of functional products. Numerous data have been obtained on the various therapeutic properties of stevia. It has been revealed that regular use of stevia glycosides reduces blood glucose and cholesterol levels, promotes cell regeneration, inhibits the growth of tumor cells and strengthens blood vessels. Components from stevia leaves have a choleretic, diuretic effect, normalize blood pressure, prevent diseases of the gastrointestinal tract, and have a beneficial effect on kidney function. Stevia extracts also have antibacterial, antiviral, anti-inflammatory and immunomodulatory effects. The safety and stability of stevia sweet glycosides in an acidic environment and at high temperatures allows them to be widely used in the production of products such as diet drinks, teas, sauces, marinades, seafood, ice cream, yogurts, pastries, culinary products and sweets.

Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream

Techno‐functional effect of stevia extract substitution on dry fig–fortified ice cream