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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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da Silva RF, Carneiro CN, do C. de Sousa CB, J. V. Gomez F, Espino M, Boiteux J, de los Á. Fernández M, Silva MF, de S. Dias F. Sustainable extraction bioactive compounds procedures in medicinal plants based on the principles of green analytical chemistry: A review. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107184] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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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: 0.8] [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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Wang J, Zhao H, Wang Y, Lau H, Zhou W, Chen C, Tan S. A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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