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Chen L, Zhang Y, Zhou Y, Shi D, Feng XS. Sweeteners in food samples: An update on pretreatment and analysis techniques since 2015. Food Chem 2023; 408:135248. [PMID: 36571882 DOI: 10.1016/j.foodchem.2022.135248] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 12/10/2022] [Accepted: 12/17/2022] [Indexed: 12/25/2022]
Abstract
Sweeteners play an irreplaceable role in daily life and have been found in multitudinous food products. However, excessive or unreasonable intake of sweeteners as food additives brings about untoward problems due to the accumulation in the human body. Therefore, a comprehensive review of different sweeteners' pretreatment and determination methods is urgently needed. In this review, we comprehensively reviewed the progress of different pretreatment and detection methods for sweeteners in various food, focusing on the latest development since 2015. Current state-of-the-art technologies, such as headspace single-drop microextraction, ultrasound-assisted emulsification microextraction, solid-phase microextraction, two-dimensional liquid chromatography, and high-resolution mass spectrometry, are thoroughly discussed. The advantages, disadvantages, critical comments, and future perspectives are also proposed. This review is expected to provide rewarding insights into the future development and broad application of pretreatment and detection methods for sweeteners in different food samples.
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Affiliation(s)
- Lan Chen
- School of Pharmacy, China Medical University, Shenyang 110122, China; School of Pharmacy, China Pharmaceutical University, Nanjing 211198, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China
| | - Du Shi
- Department of Urology, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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2
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Shahnawaz, Pandey DK, Konjengbam M, Dwivedi P, Kaur P, Kumar V, Ray D, Ray P, Nazir R, Kaur H, Parida S, Dey A. Biotechnological interventions of in vitro propagation and production of valuable secondary metabolites in Stevia rebaudiana. Appl Microbiol Biotechnol 2021; 105:8593-8614. [PMID: 34708277 DOI: 10.1007/s00253-021-11580-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/08/2021] [Accepted: 09/10/2021] [Indexed: 10/20/2022]
Abstract
Plant cell and tissue culture makes provision of a sustainable and nature-friendly strategy for the production of secondary metabolites, and modern progress in gene editing and genome engineering provides novel possibilities to improve both the qualitative and quantitative aspects of such phytochemicals. The ever-expanding quest for plant-based medicine to treat diabetes facilitates large-scale cultivation of Stevia rebaudiana to enhance the yield of its much-coveted low-calorie sweetener glycosides. The potential to process stevia as a "natural" product should enhance the acceptance of steviosides as a natural calorie-free sweetener especially suitable for use in diabetic and weight control drinks and foods. Besides sweetener agents, S. rebaudiana is a potent source of many antioxidant compounds and is used to cure immunodeficiencies, neurologic disorders, inflammation, diabetes mellitus, Parkinson's disease, and Alzheimer's disease. This comprehensive review presents the research outcomes of the many biotechnological interventions implicated to upscale the yield of steviol glycosides and its derivatives in in vitro cell, callus, tissue, and organ cultures with notes on the use of bioreactor and genetic engineering in relation to the production of these valuable compounds in S. rebaudiana. KEY POINTS: • Critical and updated assessment on sustainable production of steviol glycosides from Stevia rebaudiana. • In vitro propagation of S. rebaudiana and elicitation of steviol glycosides production. • Genetic fidelity and diversity assessment of S. rebaudiana using molecular markers.
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Affiliation(s)
- Shahnawaz
- Department of Biotechnology, Lovely Professional University, Phagwara, Punjab, India
| | - Devendra Kumar Pandey
- Department of Biotechnology, Lovely Professional University, Phagwara, Punjab, India.
| | | | - Padmanabh Dwivedi
- Department of Plant Physiology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Prabhjot Kaur
- Department of Biotechnology, Lovely Professional University, Phagwara, Punjab, India
| | - Vijay Kumar
- Department of Biotechnology, Lovely Professional University, Phagwara, Punjab, India
| | - Durga Ray
- Department of Microbiology, St. Aloysius College, Jabalpur, Madhya Pradesh, India
| | - Puja Ray
- Department of Life Sciences, Presidency University, Kolkata, West Bengal, India
| | - Romaan Nazir
- Department of Biotechnology, Lovely Professional University, Phagwara, Punjab, India
| | - Harmeet Kaur
- Department of Biotechnology, Lovely Professional University, Phagwara, Punjab, India
| | - Sidharth Parida
- Department of Biotechnology, MITS School of Biotechnology, Affiliated to Utkal University, Bhubaneswar, Odisha, India
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, Kolkata, West Bengal, India.
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Thamapan K, Laohakunjit N, Kerdchoechuen O, Vongsawasdi P, Mingvanish W. Ultrasound-assisted extraction for simultaneous quantitation of potential sweetening compounds from Derris reticulata aqueous extracts: a response surface methodology approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00805-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Chemical composition of dried Stevia rebaudiana Bertoni leaves and effect of ultrasound-assisted extraction on total steviosides content in extract. HERBA POLONICA 2021. [DOI: 10.2478/hepo-2021-0003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Summary
Introduction: Steviol stevioside, which has been used in the production of food products as a low-calorie sweeten, is one of the main glycoside groups in the leaves of the Stevia plants. It is useful for human health.
Objective: The main objection of the present study was to find out some major chemical compositions of the dried Stevia rebaudiana Bertoni leaves and an effective, affordable, and environmentally friendly method to reach the high extraction yield of total steviosides from them. Therefore, a novel extraction, ultrasound-assisted extraction (UAE), was carried out to extract total steviosides from dried leaves of S. rebaudiana plant with ethanol of 70% (v/v) as a solvent.
Methods: Some major chemical compositions of the dried S. rebaudiana leaves were analyzed according to the AOAC (Association of Official Analytical Chemists) and total steviosides content (TSC) was measured by anthrone-sulphuric acid colorimetric assay with main influencing factors including material/solvent ratio, extraction temperature, and extraction time.
Results: The results referred that some chemical compounds such as protein, lipid, fibre, sugar, etc. existed in this material. The best extraction conditions were the sample/solvent ratio of 1:100 (g/ml), extraction temperature of 75oC, and extraction time of 30 min.
Conclusion: The highest amount of total steviosides content of 8.894 % was obtained at the optimal extraction condition. Consequently, these results demonstrated that the parameters of UAE were applied successfully for producing total glycosides.
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Wang G, Fu Q, Guo R, Wei Z. Selective adsorption and separation of stevioside and rebaudioside A by a metal-organic framework with boronic acid. CAN J CHEM 2020. [DOI: 10.1139/cjc-2020-0175] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The boronic acid functionalization metal-organic frameworks (MOFs), as unique boronate affinity adsorbents, have desired specific molecular affinity for the separation and enrichment of cis-diol-compounds. Herein, the boronic acid functionalized Zn-based MOF adsorbent (MOF-BA) was synthesized through a simple one-step microwave method and used for the recognition and isolation of steviol glycosides (SGs). This MOF-BA exhibits the same spherical structure and isostructure with the parent framework composed only of the primitive ligand as verified by SEM and XRD characterization. It was confirmed that changing the ratio of ligands could achieve the adjustability of the boron content in the framework. At the same time, the MOF-BA-1.0 showed a suitable pore size (4.69 nm), and the presence of boric acid functional groups showed favorable selectivity for stevioside (STV). The static adsorption results showed that adsorption performances of rebaudioside A (RA) and STV from crude sugar solution (5.0 mg mL−1, pH 8) on MOF-BA-1.0 were investigated at 303 K for 15 h. The adsorption capacities for STV and RA were 42.93 mg g−1 and 22.96 mg g−1, respectively, and the adsorption selectivity (αSTV/RA) reached 4.35. The adsorption isotherm and kinetic data of MOF-BA-1.0 for RA and STV obeyed the Langmuir isotherm model and pseudo second order kinetic model, respectively. The study demonstrated that MOF-BA-1.0 adsorbent could be used as a potential adsorbent to purify the active ingredients of stevia and obtain a high concentration of RA products.
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Affiliation(s)
- Guanyu Wang
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
| | - Qiaoge Fu
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
| | - Ruili Guo
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
| | - Zhong Wei
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
- School of Chemistry and Chemical Engineering, Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan, Shihezi University, Xinjiang, China
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Díaz-Montes E, Gutiérrez-Macías P, Orozco-Álvarez C, Castro-Muñoz R. Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafiltration process: towards rebaudioside a extraction. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Saraiva A, Carrascosa C, Raheem D, Ramos F, Raposo A. Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E6285. [PMID: 32872325 PMCID: PMC7504156 DOI: 10.3390/ijerph17176285] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 01/16/2023]
Abstract
At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer's perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.
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Affiliation(s)
- Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain; (A.S.); (C.C.)
| | - Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain; (A.S.); (C.C.)
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Lapland, Finland;
| | - Fernando Ramos
- Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- REQUIMTE/LAQV, R. D. Manuel II, Apartado 55142 Oporto, Portugal
| | - António Raposo
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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Castro-Muñoz R, Díaz-Montes E, Cassano A, Gontarek E. Membrane separation processes for the extraction and purification of steviol glycosides: an overview. Crit Rev Food Sci Nutr 2020; 61:2152-2174. [PMID: 32496876 DOI: 10.1080/10408398.2020.1772717] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Steviol glycosides (SGs), as natural sweeteners from Stevia rebaudiana, are currently employed for replacing sugar and its derivatives in several food products and formulations. Such compounds play an essential role in human health. Their usage provides a positive effect on preventing diseases related to sugar consumption, including diabetes mellitus, cancer, and lipid metabolism disorders. The traditional extraction of SGs is performed by means of solvent extraction, which limits their application since the removal of residual solvents is a challenging task requiring further downstream purification steps. In addition, the presence of residual solvents negatively affects the quality of such compounds. Today, food technicians are looking for innovative and improved techniques for the extraction, recovery and purification of SGs. Membrane-based technologies, including microfiltration, ultrafiltration, and nanofiltration, have long been proven to be a valid alternative for efficient extraction and purification of several high added-value molecules from natural sources. Such processes and their possible coupling in integrated membrane systems have been successfully involved in recovery protocols of several compounds, such as metabolites, polyphenols, anthocyanins, natural pigments, proteins, from different sources (e.g., agro-food wastes, plant extracts, fruits, fermentation broths, among others). Herein, we aim to review the current progresses and developments about the extraction of SGs with membrane operations. Our attention has been paid to the latest insights in the field. Furthermore, key process parameters influencing the extraction and purification of SGs are also discussed in detail.
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Affiliation(s)
| | - Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, México City, México
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, c/o University of Calabria, Rende, Italy
| | - Emilia Gontarek
- Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk University of Technology, Gdansk, Poland
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Boonkaew B, Udompaisarn S, Arthan D, Somana J. Expression and characterization of a recombinant stevioside hydrolyzing β-glycosidase from Enterococcus casseliflavus. Protein Expr Purif 2019; 163:105449. [PMID: 31295559 DOI: 10.1016/j.pep.2019.105449] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/23/2022]
Abstract
The demand for steviol glycosides, non-caloric sweet components of Stevia rebaudiana Bertoni (stevia) leaves, has increased considerably as a benefit to enhance human health. However, the supply has remained challenging due to limited production, with the lack of a specific steviol glycoside hydrolyzing enzyme. In this study, a novel β-glucosidase (EcBgl) from Enterococcus casseliflavus was cloned and expressed in Escherichia coli. An EcBgl consists of 721 amino acids corresponding to a molecular mass of 79.37 kDa. The EcBgl was purified to homogeneity, followed by enzyme characterization. The enzyme showed optimum pH and temperature at 6.0 and 37 °C, and exhibited the kinetic constants kcat/Km for pNPG and kcat/Km for stevioside of 8583 mM-1s-1 and 95.41 mM-1s-1, respectively. When compared to the stevioside hydrolyzing β-glycosidases previously reported, EcBgl was found to be the most efficient enzyme. EcBgl also rendered hydrolysis of the stevioside to produce rubusoside, a rare steviol glycoside with a pharmaceutical solubilizing property, by cleaving at the glucose moiety. In addition, the enzyme demonstrated substantial resistance against amygdalin, so it served as a potential enzyme in agricultural and pharmaceutical applications.
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Affiliation(s)
- Bootsakorn Boonkaew
- Siriraj Center for Regenerative Medicine, Siriraj Hospital, Mahidol University, Wanglang Road, Bangkok, 10700, Thailand
| | - Somsiri Udompaisarn
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Paholyothin Road, Pathumthani, 12120, Thailand
| | - Dumrongkiet Arthan
- Department of Tropical Nutrition & Food Science, Faculty of Tropical Medicine, Mahidol University, Rachawithi Road, Bangkok, 10400, Thailand
| | - Jamorn Somana
- Department of Biochemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok, 10400, Thailand.
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Németh Á, Jánosi S. Extraction of steviol glycosides from dried Stevia rebaudiana by pressurized hot water extraction. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.2.12] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Á. Németh
- Fermentation Pilot Plant Laboratory, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, H-1111 Budapest, Műegyetem rkp. 3. Hungary
| | - Sz. Jánosi
- Fermentation Pilot Plant Laboratory, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, H-1111 Budapest, Műegyetem rkp. 3. Hungary
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Formigoni M, Milani PG, da Silva Avíncola A, dos Santos VJ, Benossi L, Dacome AS, Pilau EJ, da Costa SC. Pretreatment with ethanol as an alternative to improve steviol glycosides extraction and purification from a new variety of stevia. Food Chem 2018; 241:452-459. [DOI: 10.1016/j.foodchem.2017.09.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 07/24/2017] [Accepted: 09/06/2017] [Indexed: 12/29/2022]
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12
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Development and application of a quantitative method based on LC–QqQ MS/MS for determination of steviol glycosides in Stevia leaves. Talanta 2016; 154:263-9. [DOI: 10.1016/j.talanta.2016.03.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 03/11/2016] [Accepted: 03/15/2016] [Indexed: 01/31/2023]
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Ferrazzano GF, Cantile T, Alcidi B, Coda M, Ingenito A, Zarrelli A, Di Fabio G, Pollio A. Is Stevia rebaudiana Bertoni a Non Cariogenic Sweetener? A Review. Molecules 2015; 21:E38. [PMID: 26712732 PMCID: PMC6274104 DOI: 10.3390/molecules21010038] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 12/14/2015] [Accepted: 12/21/2015] [Indexed: 11/16/2022] Open
Abstract
Stevia rebaudiana Bertoni is a small perennial shrub of the Asteraceae (Compositae) family that is native to South America, particularly Brazil and Paraguay, where it is known as "stevia" or "honey leaf" for its powerful sweetness. Several studies have suggested that in addition to their sweetness, steviosides and their related compounds, including rebaudioside A and isosteviol, may offer additional therapeutic benefits. These benefits include anti-hyperglycaemic, anti-hypertensive, anti-inflammatory, anti-tumor, anti-diarrheal, diuretic, and immunomodulatory actions. Additionally, critical analysis of the literature supports the anti-bacterial role of steviosides on oral bacteria flora. The aim of this review is to show the emerging results regarding the anti-cariogenic properties of S. rebaudiana Bertoni. Data shown in the present paper provide evidence that stevioside extracts from S. rebaudiana are not cariogenic. Future research should be focused on in vivo studies to evaluate the effects on dental caries of regular consumption of S. rebaudiana extract-based products.
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Affiliation(s)
- Gianmaria Fabrizio Ferrazzano
- Department of Neuroscience, Reproductive and Oral Sciences, Section of Paediatric Dentistry, University of Naples, Federico II, Naples 80131, Italy.
| | - Tiziana Cantile
- Department of Neuroscience, Reproductive and Oral Sciences, Section of Paediatric Dentistry, University of Naples, Federico II, Naples 80131, Italy.
- Bambino Gesù Hospital, Division of Dentistry and Orthodontics, Rome 00165, Italy.
| | - Brunella Alcidi
- Department of Neuroscience, Reproductive and Oral Sciences, Section of Paediatric Dentistry, University of Naples, Federico II, Naples 80131, Italy.
| | - Marco Coda
- Department of Neuroscience, Reproductive and Oral Sciences, Section of Paediatric Dentistry, University of Naples, Federico II, Naples 80131, Italy.
| | - Aniello Ingenito
- Department of Neuroscience, Reproductive and Oral Sciences, Section of Paediatric Dentistry, University of Naples, Federico II, Naples 80131, Italy.
| | - Armando Zarrelli
- Department of Chemical Sciences, Complesso Universitario di Monte Sant'Angelo, Cupa Nuova Cintia, 21-80126-Napoli, University of Naples, Federico II, Naples 80126, Italy.
- Inter-University Consortium "SannioTech", Apollosa (BN) 82030, Italy.
| | - Giovanni Di Fabio
- Department of Chemical Sciences, Complesso Universitario di Monte Sant'Angelo, Cupa Nuova Cintia, 21-80126-Napoli, University of Naples, Federico II, Naples 80126, Italy.
| | - Antonino Pollio
- Department of Biology, Complesso Universitario di Monte Sant'Angelo, Cupa Nuova Cintia, 21-80126-Napoli, University of Naples, Federico II, Naples 80126, Italy.
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15
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Potential of extraction of Steviol glycosides using cellulose acetate phthalate (CAP) – polyacrylonitrile (PAN) blend hollow fiber membranes. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1865-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Roy A, De S. Resistance-in-series model for flux decline and optimal conditions of Stevia extract during ultrafiltration using novel CAP-PAN blend membranes. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.07.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Separation of Rebaudioside-A from stevia extract: Membrane selection, assessment of permeate quality and fouling behavior in laminar flow regime. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.02.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Rao AB, George SA, Alavala S, Meshram HM, Shekar KC. Metal Salts Assisted Enzyme-Based Extraction of Stevioside from the Leaves of <i>Stevia rebaudiana</i> Bertoni. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/abb.2015.612075] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Fast methodology of analysing major steviol glycosides from Stevia rebaudiana leaves. Food Chem 2014; 157:518-23. [DOI: 10.1016/j.foodchem.2014.02.088] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2013] [Revised: 02/04/2014] [Accepted: 02/18/2014] [Indexed: 11/18/2022]
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20
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Struck S, Jaros D, Brennan CS, Rohm H. Sugar replacement in sweetened bakery goods. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12617] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Susanne Struck
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; Dresden 01062 Germany
| | - Doris Jaros
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; Dresden 01062 Germany
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury, New Zealand
| | - Harald Rohm
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; Dresden 01062 Germany
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21
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Celebrating the Golden Jubilee of the Institute of Food Science and Technology. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12556] [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]
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22
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Roy A, De S. Extraction of steviol glycosides using novel cellulose acetate pthalate (CAP) – Polyacrylonitrile blend membranes. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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