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https://www.readbyqxmd.com/read/28218969/stability-of-the-stevia-derived-sweetener-rebaudioside-a-in-solution-as-affected-by-ultraviolet-light-exposure
#1
Jiewen Zhang, Leonard N Bell
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(2) for dark conditions, 27 μW/cm(2) for low intensity, and 190 μW/cm(2) for high intensity) at 32...
February 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28215607/impact-of-blue-red-and-far-red-light-treatments-on-gene-expression-and-steviol-glycoside-accumulation-in-stevia-rebaudiana
#2
Yuki Yoneda, Hiroshi Nakashima, Juro Miyasaka, Katsuaki Ohdoi, Hiroshi Shimizu
Stevia rebaudiana (Bertoni) Bertoni is a plant that biosynthesizes a group of natural sweeteners that are up to approximately 400 times sweeter than sucrose. The sweetening components of S. rebaudiana are steviol glycosides (SGs) that partially share their biosynthesis pathway with gibberellins (GAs). However, the molecular mechanisms through which SGs levels can be improved have not been studied. Therefore, transcription levels of several SG biosynthesis-related genes were analyzed under several light treatments involved in GA biosynthesis...
February 15, 2017: Phytochemistry
https://www.readbyqxmd.com/read/28193409/a-new-natural-source-for-obtainment-of-inulin-and-fructo-oligosaccharides-from-industrial-waste-of-stevia-rebaudiana-bertoni
#3
Sheila Mara Sanches Lopes, Gabriela Krausová, José Walter Pedroza Carneiro, José Eduardo Gonçalves, Regina Aparecida Correia Gonçalves, Arildo José Braz de Oliveira
Fructan-type inulin and fructo-oligosaccharides (FOS) are reserve polysaccharides that offer an interesting combination of nutritional and technological properties for food industry. Stevia rebaudiana is used commercially in the sweetener industry due to the high content of steviol glycosides in its leaves. With the proposal of using industrial waste, the objective of the present study was to isolate, characterize and evaluate the prebiotic activity of inulin and FOS from S. rebaudiana stems. The chemical characterization of the samples by GC-MS, NMR and off-line ESI-MS showed that it was possible to obtain inulin molecules from the S...
June 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28146121/a-novel-diterpene-glycoside-with-nine-glucose-units-from-stevia-rebaudiana-bertoni
#4
Indra Prakash, Gil Ma, Cynthia Bunders, Romila D Charan, Catherine Ramirez, Krishna P Devkota, Tara M Snyder
Following our interest in new diterpene glycosides with better taste profiles than that of Rebaudioside M, we have recently isolated and characterized Rebaudioside IX-a novel steviol glycoside-from a commercially-supplied extract of Stevia rebaudiana Bertoni. This molecule contains a hexasaccharide group attached at C-13 of the central diterpene core, and contains three additional glucose units when compared with Rebaudioside M. Here we report the complete structure elucidation-based on extensive Nuclear Magnetic Resonance (NMR) analysis (1H, 13C, Correlation Spectroscopy (COSY), Heteronuclear Single Quantum Coherence-Distortionless Enhancement Polarization Transfer (HSQC-DEPT), Heteronuclear Multiple Bond Correlation (HMBC), 1D Total Correlation Spectroscopy (TOCSY), Nuclear Overhauser Effect Spectroscopy (NOESY)) and mass spectral data-of this novel diterpene glycoside with nine sugar moieties and containing a relatively rare 16 α-linked glycoside...
January 31, 2017: Biomolecules
https://www.readbyqxmd.com/read/28126702/stevia-based-sweeteners-as-a-promising-alternative-to-table-sugar-the-effect-on-listeria-monocytogenes-and-salmonella-typhimurium-growth-dynamics
#5
María M Lobete, Maria Baka, Estefanía Noriega, Etienne Jooken, Annick Monballiu, Sam de Beurme, Boudewijn Meesschaert, Jan F Van Impe
Sugar is commonly substituted with stevia-based products in food industry and in our daily-life. This substitution results in a change in food product characteristic formula and properties that may affect the growth dynamics of food pathogenic and spoilage bacteria. This work studies the effect of table sugar (TS), laboratory sucrose (LS), commercial stevia (St) and steviol glycosides (SG) on the growth dynamics of Salmonella Typhimurium and Listeria monocytogenes. Experiments were carried out in general and minimal culture media at 3 equivalent concentration levels in terms of sweetness intensity (TS and LS at 3, 9 and 15% (w/v); St at 0...
January 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28108883/rapid-solid-liquid-dynamic-extraction-rslde-a-new-rapid-and-greener-method-for-extracting-two-steviol-glycosides-stevioside-and-rebaudioside-a-from-stevia-leaves
#6
Monica Gallo, Manuela Vitulano, Anna Andolfi, Marina DellaGreca, Esterina Conte, Martina Ciaravolo, Daniele Naviglio
Stevioside and rebaudioside A are the main diterpene glycosides present in the leaves of the Stevia rebaudiana plant, which is used in the production of foods and low-calorie beverages. The difficulties associated with their extraction and purification are currently a problem for the food processing industries. The objective of this study was to develop an effective and economically viable method to obtain a high-quality product while trying to overcome the disadvantages derived from the conventional transformation processes...
January 20, 2017: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/28071796/influence-of-package-visual-cues-of-sweeteners-on-the-sensory-emotional-profiles-of-their-products
#7
Wisdom Wardy, Pitchayapat Chonpracha, Napapan Chokumnoyporn, Sujinda Sriwattana, Witoon Prinyawiwatkul, Wannita Jirangrat
Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweeteners (sucralose, stevia, saccharin, aspartame, and sucrose) under 2 eliciting conditions: control (brand name only) and informed (brand name/packet image), to assess impact of the packet color. For a given condition, 5 identical tea samples each labeled with a sweetener type were rated for sweetness and overall liking (9-point) and emotions (5-point)...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28057544/mixed-micelle-system-produced-by-interaction-between-transglycosylated-stevia-and-an-ionic-surfactant-improves-dissolution-profile-of-mefenamic-acid
#8
Miki Fujimori, Kazunori Kadota, Yuichi Tozuka
Transglycosylated stevia (stevia-G) can effectively improve the dissolution and bioavailability of poorly water-soluble drugs. Furthermore, addition of an ionic surfactant to stevia-G solution has been shown to enhance the dissolution effect of stevia-G on flurbiprofen (FP). Herein, four surfactants, namely sodium dodecyl sulfate (SDS); sodium N-dodecanoylsarcosinate (SLAS); sodium monododecyl phosphate (SMP) and lauryltrimethylammonium chloride (LTAC) were screened to investigate their synergistic effect with stevia-G in enhancing the solubility of mefenamic acid (MFA)...
January 2, 2017: Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/27979591/rebaudiosides-t-and-u-minor-c-19-xylopyranosyl-and-arabinopyranosyl-steviol-glycoside-derivatives-from-stevia-rebaudiana-bertoni-bertoni
#9
Wilmer H Perera, Ion Ghiviriga, Douglas L Rodenburg, Kamilla Alves, John J Bowling, Bharathi Avula, Ikhlas A Khan, James D McChesney
Two diterpene glycosides were isolated from a commercial Stevia rebaudiana leaf extract. One was found to be 13-[(2-O-β-d-glucopyranosyl-3-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]ent-kaur-16-en-19-oic acid-(2-O-β-d-xylopyranosyl-3-O-β-d-glucopyranosyl- β-d-glucopyranosyl) ester (rebaudioside T), whereas the other was determined to be 13-[(2-O-β-d-glucopyranosyl-3-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]ent-kaur-16-en-19-oic acid-(6-O-α-l-arabinopyranosyl-β-d-glucopyranosyl) ester (rebaudioside U)...
March 2017: Phytochemistry
https://www.readbyqxmd.com/read/27979170/bioaccessibility-of-bioactive-compounds-after-non-thermal-processing-of-an-exotic-fruit-juice-blend-sweetened-with-stevia-rebaudiana
#10
Magdalena Buniowska, Juana M Carbonell-Capella, Ana Frigola, Maria J Esteve
A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32-256kJ/kg) was made using an in vitro model. Ascorbic acid was not detected following intestinal digestion, while HVED, PEF and USN treatments increased total carotenoid bioaccessibility. HVED at an energy input of 32kJ/kg improved bioaccessibility of phenolic compounds (34...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27956737/effects-of-aspartame-monk-fruit-stevia-and-sucrose-sweetened-beverages-on-postprandial-glucose-insulin-and-energy-intake
#11
S L Tey, N B Salleh, J Henry, C G Forde
BackgroundSubstituting sweeteners with non-nutritive sweeteners (NNS) may aid in glycaemic control and body weight management. Limited studies have investigated energy compensation, glycaemic and insulinaemic responses to artificial and natural NNS.ObjectivesThis study compared the effects of consuming NNS (artificial vs. natural) and sucrose (65 g) on energy intake, blood glucose and insulin responses.MethodsThirty healthy males took part in this randomised, crossover study with four treatments: aspartame-, monk fruit-, Stevia-, and sucrose-sweetened beverages...
December 13, 2016: International Journal of Obesity: Journal of the International Association for the Study of Obesity
https://www.readbyqxmd.com/read/27925212/sucrose-replacement-in-high-ratio-white-layer-cakes
#12
Rebecca A Miller, Orelia E Dann, Amanda R Oakley, Megan E Angermayer, Katherine H Brackebusch
BACKGROUND: Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have high potency but light weight so bulking agents are often added. This study determined alternative sweeteners and combinations of alternative sweetener and a bulking agent that produced good quality white layer cakes. RESULTS: Cakes made with maltitol were acceptable but erythritol and fructose produced undesirable cakes...
December 7, 2016: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/27923373/microbial-production-of-next-generation-stevia-sweeteners
#13
Kim Olsson, Simon Carlsen, Angelika Semmler, Ernesto Simón, Michael Dalgaard Mikkelsen, Birger Lindberg Møller
BACKGROUND: The glucosyltransferase UGT76G1 from Stevia rebaudiana is a chameleon enzyme in the targeted biosynthesis of the next-generation premium stevia sweeteners, rebaudioside D (Reb D) and rebaudioside M (Reb M). These steviol glucosides carry five and six glucose units, respectively, and have low sweetness thresholds, high maximum sweet intensities and exhibit a greatly reduced lingering bitter taste compared to stevioside and rebaudioside A, the most abundant steviol glucosides in the leaves of Stevia rebaudiana...
December 7, 2016: Microbial Cell Factories
https://www.readbyqxmd.com/read/27848976/tea-induced-calmness-sugar-sweetened-tea-calms-consumers-exposed-to-acute-stressor
#14
Shilpa S Samant, Katherine Wilkes, Zephania Odek, Han-Seok Seo
The food and beverage industry has been increasingly replacing sugar with non-nutritive sweeteners in their sweetened products to control or reduce total calories. Research comparing the effect of nutritive and non-nutritive sweeteners on emotional state of participants exposed to acute stressors is still limited. This study aimed to determine the effect of drinking tea sweetened with either a nutritive sweetener (sugar) or a non-nutritive sweetener (sucralose or stevia) on emotional state, in terms of calmness and pleasantness, of participants exposed to an acute stressor...
November 16, 2016: Scientific Reports
https://www.readbyqxmd.com/read/27816105/stevia-glycosides-chemical-and-enzymatic-modifications-of-their-carbohydrate-moieties-to-improve-the-sweet-tasting-quality
#15
Gerrit J Gerwig, Evelien M Te Poele, Lubbert Dijkhuizen, Johannis P Kamerling
Stevia glycosides, extracted from the leaves of the plant Stevia rebaudiana Bertoni, display an amazing high degree of sweetness. As processed plant products, they are considered as excellent bio-alternatives for sucrose and artificial sweeteners. Being noncaloric and having beneficial properties for human health, they are the subject of an increasing number of studies for applications in food and pharmacy. However, one of the main obstacles for the successful commercialization of Stevia sweeteners, especially in food, is their slight bitter aftertaste and astringency...
2016: Advances in Carbohydrate Chemistry and Biochemistry
https://www.readbyqxmd.com/read/27813105/the-influence-of-the-rebaudioside-a-content-of-stevia-stevia-rebaudiana-bertoni-on-the-determination-of-sweetness-equivalence-in-bittersweet-chocolates-using-the-time-intensity-analysis
#16
Bruna M Azevedo, Janaína M M Ferreira, Valdecir Luccas, Helena M A Bolini
The consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different sucrose concentrations to determine the ideal sucrose concentration for bittersweet chocolate. The use of just-about-right scale identified an ideal sucrose concentration of 47.5% (w/w). The sweetness equivalence in sugar-free bittersweet chocolates was determined by the time-intensity method by 14 selected and trained judges...
December 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27798332/the-noncaloric-sweetener-rebaudioside-a-stimulates-glucagon-like-peptide-1-release-and-increases-enteroendocrine-cell-numbers-in-2-dimensional-mouse-organoids-derived-from-different-locations-of-the-intestine
#17
Nikkie van der Wielen, Jean Paul Ten Klooster, Susanne Muckenschnabl, Raymond Pieters, Henk Fj Hendriks, Renger F Witkamp, Jocelijn Meijerink
BACKGROUND: Glucagon-like peptide 1 (GLP-1) contributes to satiety and plays a pivotal role in insulin secretion and glucose homeostasis. Similar to GLP-1, peptide YY (PYY) and cholecystokinin also influence food intake. The secretion of these hormones by enteroendocrine cells along the intestine is modulated by nutrients. Preparations from the Stevia rebaudiana plant, including rebaudioside A, are increasingly being used as noncaloric sweeteners. OBJECTIVE: We investigated the effects of rebaudioside A on enteroendocrine cells by assessing both cell numbers as well as their secretory capacity in an organoid model...
December 2016: Journal of Nutrition
https://www.readbyqxmd.com/read/27784241/a-review-on-the-pharmacology-and-toxicology-of-steviol-glycosides-extracted-from-stevia-rebaudiana
#18
Amir Abbas Momtazi-Borojeni, Seyed-Alireza Esmaeili, Elham Abdollahi, Amirhossein Sahebkar
Stevia rebaudiana Bertoni is a sweet and nutrient-rich plant belonging to the Asteraceae family. Stevia leaves contain steviol glycosides including stevioside, rebaudioside (A to F), steviolbioside, and isosteviol, which are responsible for the plant's sweet taste, and have commercial value all over the world as a sugar substitute in foods, beverages and medicines. Among the various steviol glycosides, stevioside, rebaudioside A and rebaudioside C are the major metabolites and these compounds are on average 250-300 times sweeter than sucrose...
October 21, 2016: Current Pharmaceutical Design
https://www.readbyqxmd.com/read/27776614/stevia-preferences-in-wistar-rats
#19
Paula Núñez Martínez, Juan Argüelles Luis, Carmen Perillán Méndez
BACKGROUND: The Stevia rebaudiana plant is likely to become a major source of high-potency sweetener for the growing natural-food market. S. rebaudiana is the source of a number of sweet diterpenoid glycosides, but the major sweet constituents are rebaudioside A and stevioside. These two constituents have similar pharmacokinetic and metabolic profiles in rats and humans, and thus, studies carried out with either steviol glycoside are relevant to both. Other studies illustrate the diversity of voluntary sweet intake in mammals...
November 2016: Psicothema
https://www.readbyqxmd.com/read/27765234/characterization-of-stevia-leaves-by-lc-qtof-ms-ms-analysis-of-polar-and-non-polar-extracts
#20
M Molina-Calle, F Priego-Capote, M D Luque de Castro
Stevia is currently a well-known plant thanks to its sweeting power. Numerous studies that elucidate its composition were exclusively focused on determination of steviol and its glycosides. Untargeted analysis was applied to obtain a profile of main compounds present in extracts from Stevia (Stevia rebaudiana Bertoni) leaves using LC-MS in high resolution mode with a quadrupole-time of flight analyzer. Eighty-nine compounds were tentatively identified and classified into different families: flavonoids; quinic and caffeic acids and derivatives; diterpenoids (including steviol and glycosides); sesquiterpenoids; amino acids and derivatives; fatty amides and derivatives; fatty acids and derivatives; oligosaccharides; glycerolipids; purines; and retinoids...
March 15, 2017: Food Chemistry
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