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Huang C, Wang Y, Zhou C, Fan X, Sun Q, Han J, Hua C, Li Y, Niu Y, Emeka Okonkwo C, Yao D, Song L, Otu P. Properties, extraction and purification technologies of Stevia rebaudiana steviol glycosides: A review. Food Chem 2024; 453:139622. [PMID: 38761729 DOI: 10.1016/j.foodchem.2024.139622] [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: 03/02/2024] [Revised: 04/26/2024] [Accepted: 05/08/2024] [Indexed: 05/20/2024]
Abstract
For health and safety reasons, the search for green, healthy, and low-calorie sweeteners with good taste has become the demand of many consumers. Furthermore, the need for sugar substitutes of natural origin has increased dramatically. In this review, we briefly discussed the safety and health benefits of stevia sweeteners and enumerated some examples of physiological functions of steviol glycosides (SGs), such as anti-inflammatory, anti-obesity, antihypertensive, anti-diabetes, and anticaries, citing various evidence related to their application in the food industry. The latest advances in emerging technologies for extracting and purifying SGs and the process variables and operational strategies were discussed. The impact of the extraction methods and their comparison against the conventional techniques have also been demonstrated. These technologies use minimal energy solvents and simplify subsequent purification stages, making viable alternatives suitable for a possible industrial application. Furthermore, we also elucidated the potential for advancing and applying the natural sweeteners SGs.
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Affiliation(s)
- Chengxia Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Xingyu Fan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qiaolan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jingyi Han
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Chenhui Hua
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yao Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Deyang Yao
- Jiangsu Teweinong Food Co., Ltd., Xinghua 225700, PR China
| | - Linglin Song
- Jiangsu Teweinong Food Co., Ltd., Xinghua 225700, PR China
| | - Phyllis Otu
- Accra Technical University, P. O. Box GP 561, Barnes Road, Accra, Ghana
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Raspe DT, da Silva C, Cláudio da Costa S. Compounds from Stevia rebaudiana Bertoni leaves: An overview of non-conventional extraction methods and challenges. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Ameer K, Ameer S, Kim YM, Nadeem M, Park MK, Murtaza MA, Khan MA, Nasir MA, Mueen-ud-Din G, Mahmood S, Kausar T, Abubakar M. A Hybrid RSM-ANN-GA Approach on Optimization of Ultrasound-Assisted Extraction Conditions for Bioactive Component-Rich Stevia rebaudiana (Bertoni) Leaves Extract. Foods 2022; 11:foods11060883. [PMID: 35327305 PMCID: PMC8950805 DOI: 10.3390/foods11060883] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/15/2022] [Accepted: 03/17/2022] [Indexed: 02/01/2023] Open
Abstract
Stevia rebaudiana (Bertoni) leaves consist of dietetically important diterpene steviol glycosides (SGs): stevioside (ST) and rebaudioside-A (Reb-A). ST and Reb-A are key sweetening compounds exhibiting a sweetening potential of 100 to 300 times more intense than that of table sucrose. Ultrasound-assisted extraction (UAE) of SGs was optimized by effective process optimization techniques, such as response surface methodology (RSM) and artificial neural network (ANN) modeling coupled with genetic algorithm (GA) as a function of ethanol concentration (X1: 0–100%), sonication time (X2: 10–54 min), and leaf–solvent ratio (X3: 0.148–0.313 g·mL−1). The maximum target responses were obtained at optimum UAE conditions of 75% (X1), 43 min (X2), and 0.28 g·mL−1 (X3). ANN-GA as a potential alternative indicated superiority to RSM. UAE as a green technology proved superior to conventional maceration extraction (CME) with reduced resource consumption. Moreover, UAE resulted in a higher total extract yield (TEY) and SGs including Reb-A and ST yields as compared to those that were obtained by CME with a marked reduction in resource consumption and CO2 emission. The findings of the present study evidenced the significance of UAE as an ecofriendly extraction method for extracting SGs, and UAE scale-up could be employed for effectiveness on an industrial scale. These findings evidenced that the UAE is a high-efficiency extraction method with an improved statistical approach.
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Affiliation(s)
- Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
- Correspondence: (K.A.); (Y.-M.K.)
| | - Saqib Ameer
- Department of Computer Science & Information Technology, Faculty of Information Technology, The University of Lahore, Lahore Campus, Defense Road, Lahore 54000, Pakistan;
| | - Young-Min Kim
- Department of Food Science & Technology, Chonnam National University, Gwangju 61186, Korea
- Correspondence: (K.A.); (Y.-M.K.)
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Mi-Kyung Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Muhammad Asif Khan
- Department of Food Science and Technology, Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan;
| | - Muhammad Adnan Nasir
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan;
- Department of Allied Health Sciences, The University of Chenab, G.T. Road, Gujrat 50700, Pakistan
| | - Ghulam Mueen-ud-Din
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Shahid Mahmood
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Muhammad Abubakar
- Department of Electrical Engineering, Quaid-e-Azam College of Engineering & Technology, Sahiwal 57000, Pakistan;
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Microwave-assisted extraction of phenolic compounds from coffee (Coffea robusta L. Linden) bee pollen. HERBA POLONICA 2021. [DOI: 10.2478/hepo-2021-0015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Summary
Introduction: Coffee bee pollen contains some precious bioactive compounds, especially phenolic compounds. This material is easily found in many regions in Vietnam and is quite useful for human health.
Objective: The main aim of this study was to determine the best extraction conditions for the total polyphenol content (TPC) and antioxidant capacity (AC) of coffee (Coffea robusta L. Linden) bee pollen with microwave-assisted extraction (MAE).
Methods: TPC and AC of extract of coffee (C. robusta) bee pollen were determined using Folin-Ciocalteu (FC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. In addition, micromorphology of sample was observed using scanning electron micrographs (SEM).
Results: The findings showed that all factors strongly affected the efficiency of the extraction process. The best extraction conditions obtained were ethanol concentration of 60% (v/v), solid to solvent ratio of 1/30 (w/v), extraction time of 7 min, and a microwave power of 314 W.
Conclusion: The highest TPC and AC obtained were 13.73 mg GAE/g DW and 10.08 µmol TE/g DW with aqueous ethanol as the solvent at the optimal extraction condition. In addition, the microstructures of the material changed insignificantly under microwave irradiation.
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