1
|
Okonkwo CE, Adeyanju AA, Onyeaka H, Nwonuma CO, Olaniran AF, Alejolowo OO, Inyinbor AA, Oluyori AP, Zhou C. A review on rebaudioside M: The next generation steviol glycoside and noncaloric sweetener. J Food Sci 2024. [PMID: 39323262 DOI: 10.1111/1750-3841.17401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 08/06/2024] [Accepted: 09/01/2024] [Indexed: 09/27/2024]
Abstract
So far, the use of artificial low-calorie sweeteners, like sucralose, saccharin, and so on, to replace the conventional-based sugars has not succeeded due to the long-term adverse health effects, for example, hypertension, and not well-known safety stand. In this review, we discussed the next generation SvGl (rebaudioside M [Reb M]), their biosynthetic pathway in plant, high-yield production via microbial fermentation and enzyme engineering, physicochemical properties, taste modification, kinetic metabolism, application in food and beverages, safety and toxicological evaluation, regulation and dosage recommendation, and health benefits. In stevia, the biosynthesis of stevia glycosides, especially Reb M, is derived from the bifurcation of the pathway leading to gibberellin, followed by subsequent enzymatic modification of rubusoside. Reb M is more economically produced via microbial fermentation of modified yeast Yarrowia lipolytica and enzymatic bioconversion of rebaudioside A (Reb A) or Reb E. Reb M can serve as a suitable alternative to the conventional-based sugars.
Collapse
Affiliation(s)
- Clinton E Okonkwo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, UAE
| | - Adeyemi A Adeyanju
- Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Charles Obiora Nwonuma
- Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abiola F Olaniran
- Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Omokolade Oluwaseyi Alejolowo
- Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Adejumoke A Inyinbor
- Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abimbola Peter Oluyori
- Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
2
|
Berk B, Cosar S, Mazı BG, Oztop MH. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer. J Texture Stud 2024; 55:e12834. [PMID: 38613328 DOI: 10.1111/jtxs.12834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024]
Abstract
This study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characteristics, melting behavior, water activity (aw), particle size distribution (PSD), and color. Textural, rheological, melting properties, and color of samples were analyzed after 1, 2, and 3 months of storage at 11°C. Nuclear magnetic resonance (NMR) relaxometry experiments were also performed to understand the interaction of new ingredients with oil. Replacement of sugar with inulin-stevia gave darker color, reduced Casson yield stress, and changed the textural parameters and melting profile of the samples depending on the level but did not create a remarkable effect on PSD and Casson plastic viscosity. Increasing inulin-stevia content yielded lower aw and higher T2a values indicating decreased mobility of water. Complete removal of sugar caused low spreadability. The results showed that an 80% replacement level yielded a product with similar textural parameters and fat-melting mouth feeling compared to control sample. Cocoa hazelnut spreads prepared with inulin and stevia showed good textural stability during storage.
Collapse
Affiliation(s)
- Berkay Berk
- Department of Food Engineering, İzmir Institute of Technology, İzmir, Türkiye
| | - Sumeyye Cosar
- Department of Food Engineering, Ordu University, Ordu, Türkiye
| | - Bekir G Mazı
- Department of Food Engineering, Ordu University, Ordu, Türkiye
| | - Mecit H Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Türkiye
| |
Collapse
|
3
|
Al-Hilphy AR, Al-Behadli TK, Al-Mtury AA, Abd Al-Razzaq AA, Shaish AS, Liao L, Zeng XA, Manzoor MF. Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes. Heliyon 2023; 9:e19583. [PMID: 37809817 PMCID: PMC10558822 DOI: 10.1016/j.heliyon.2023.e19583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 08/25/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
The present study aimed to investigate the application of the ohmic heating (OH) technique in the production of date syrup from the date fruit of the Sukkary variety at different electric field strengths (EFS) (9, 10, and 11 V/cm). The results were compared to the conventional heating method (CH). The response surface methodology was used to optimize yield. The results showed that the time to reach the boiling point of dates and water mixture using OH was less than the CH by 80% for extracting and 900% for evaporation. In addition, the productivity of date syrup using OH at EFS of 11 V/cm was higher than the CH by 86.11%. There is no significant effect between OH at EFS of 11 V/cm and CH in moisture content, refractive index, density, TSS, and viscosity. The optimum level of EFS was 11.5 V/cm, which gave a higher yield (64.93%). OH, save consumed power and cost. The OH gave the highest scores of sensory characteristics compared to CH. Total sugars, monosaccharides, and ketone monosaccharides were detected in the date syrup, and the result was positive, while the quintuple sugars and multiple sugars were negative for all treatments. The OH reduced the cost by 85.78% compared with CH.
Collapse
Affiliation(s)
- Asaad R. Al-Hilphy
- Department of Food Sciences, College of Agriculture, University of Basrah, Iraq
| | | | | | | | - Ayoub S. Shaish
- Department of Food Sciences, College of Agriculture, University of Basrah, Iraq
| | - Lan Liao
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| |
Collapse
|
4
|
Gumustepe L, Kurt N, Aydın E, Ozkan G. Comparison of ohmic heating- and microwave-assisted extraction techniques for avocado leaves valorization: Optimization and impact on the phenolic compounds and bioactivities. Food Sci Nutr 2023; 11:5609-5620. [PMID: 37701208 PMCID: PMC10494651 DOI: 10.1002/fsn3.3556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 09/14/2023] Open
Abstract
Avocado tree pruning activities generate a substantial amount of residual biomass, which includes different parts of the plant, such as leaves, twigs, branches, and small fruits. This study aimed to investigate the impact of different green extraction methods of microwave-assisted extraction (MAE) and ohmic heating-assisted extraction (OHAE) for the phenolic extraction of avocado leaves based on a statistical approach, central composite design (CCD), and response surface methodology (RSM). Water was preferred using as an environmentally and health-friendly solvent for both methods. The phenolic composition, antioxidant activity, and antidiabetic potential of the extracts were identified and comparatively assessed. The developed models exhibited a high degree of reliability with optimal conditions for OHAE and MAE, which were determined as 9.38 V/cm voltage gradient, 6 min extraction time, at 60°C, 5 min, and 1 g dried leaf/100 mL water. Epicatechin was identified as the primary phenolic compound in OHAE extracts, while chlorogenic acid was the dominant compound in MAE extracts. The extracts obtained from OHAE and MAE were tested for their ability to inhibit α-glucosidase activity, with IC50 (mg/mL) values of 0.85 and 1.14, respectively. The DPPH radicals scavenging activity (IC50 mg/L) of OHAE and MAE were detected as 2.96 and 3.41, respectively. In conclusion, both methods yielded extracts rich in polyphenols that displayed high antioxidant activity, but OHAE was found to be superior to MAE in terms of TPC, DPPH, and antidiabetic activities. The results of this study have the potential to make significant contributions toward promoting the principles of a circular economy by facilitating the valorization of the avocado pruning waste.
Collapse
Affiliation(s)
- Lale Gumustepe
- Department of Food Engineering, Faculty of EngineeringSuleyman Demirel UniversityIspartaTurkey
| | - Nevriye Kurt
- Department of Food Engineering, Faculty of EngineeringSuleyman Demirel UniversityIspartaTurkey
| | - Ebru Aydın
- Department of Food Engineering, Faculty of EngineeringSuleyman Demirel UniversityIspartaTurkey
| | - Gulcan Ozkan
- Department of Food Engineering, Faculty of EngineeringSuleyman Demirel UniversityIspartaTurkey
| |
Collapse
|
5
|
Chemical composition, antioxidant, anticholinesterase, and alpha-glucosidase activity of Stevia rebaudiana Bertoni extracts cultivated in Algeria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01704-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
6
|
Ai Z, Ren H, Lin Y, Sun W, Yang Z, Zhang Y, Zhang H, Yang Z, Pandiselvam R, Liu Y. Improving drying efficiency and product quality of Stevia rebaudiana leaves using innovative medium-and short-wave infrared drying (MSWID). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
7
|
Al-Hilphy AR, Al-Mtury AAA, Al-Shatty SM, Hussain QN, Gavahian M. Ohmic Heating as a By-Product Valorization Platform to Extract Oil from Carp (Cyprinus carpio) Viscera. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02897-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
8
|
Loypimai P, Moongngarm A, Sittisuanjik K, Wongsadee T. Enhancement of bioactive compounds and oxidation stability of soybean oil by enrichment with tocols and γ‐oryzanol extracted from rice bran using ultrasound and ohmic heating. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Patiwit Loypimai
- Division of Food Science and Technology, Faculty of Science and Technology Bansomdejchaopraya Rajabhat University Bangkok Thailand
| | - Anuchita Moongngarm
- Department of Food Technology and Nutrition, Faculty of Technology Mahasarakham University Maha Sarakham Thailand
| | - Kulab Sittisuanjik
- Division of Food Science and Technology, Faculty of Science and Technology Bansomdejchaopraya Rajabhat University Bangkok Thailand
| | - Thippharak Wongsadee
- Division of Food Science and Technology, Faculty of Science and Technology Bansomdejchaopraya Rajabhat University Bangkok Thailand
| |
Collapse
|
9
|
Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
Collapse
|