Results 1 to 10 of about 127 (86)

Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories [PDF]

EFSA Journal, 2022
The EFSA Panel on Food Additive and Flavourings (FAF) assessed the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories.
Sabina Passamonti, JOSÉ Manuel Barat
exaly   +10 more sources

Safety in use of glucosylated steviol glycosides as a food additive in different food categories [PDF]

EFSA Journal, 2018
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories.
Agneta Oskarsson, Gunter Georg Christian Kuhnle, Inger Thérèse Lillegaard   +2 more
exaly   +8 more sources

Engineering of cyclodextrin glycosyltransferase improves the conversion efficiency of rebaudioside A to glucosylated steviol glycosides and increases the content of short-chain glycosylated steviol glycoside [PDF]

Microbial Cell Factories, 2023
Background Compared with steviol glycosides, the taste of glucosylated steviol glycosides is better and more similar to that of sucrose. At present, cyclodextrin glucanotransferase (CGTase) is primarily used to catalyze the conversion of steviol ...
Qihe Chen, Fan Qiuling
exaly   +5 more sources

Efficient Bioconversion of Stevioside and Rebaudioside A to Glucosylated Steviol Glycosides Using an Alkalihalobacillus oshimesis-Derived Cyclodextrin Glucanotransferase [PDF]

Molecules, 2023
The enzymatic transglycosylation of steviol glycosides can improve the edulcorant quality of steviol glycosides. Cyclodextrin glucanotransferase (CGTase) is one of the most popular glucanotransferases applied in this reaction.
Ruiqin Zhang, Ruiqi Tang, Jiahua Bi, Shanshan Shen, Qin Wu, Qihe Chen, Yanjun Li   +6 more
doaj   +4 more sources

In vitro metabolism study of α-1,6-glucosylated steviol glycosides [PDF]

Food Science and Biotechnology
Abstract Stevia is a sweetener found in the leaves of the plant Stevia rebaudiana Bertoni. It is 50 to 350 times sweeter than sugar and has almost no calories. α-1,6 glucosylated steviol glycosides (GSG) is a novel stevia with a unique chemical structure and improved sensory properties. Considering their potential application in various foods
Sunghee Park, Sunghee Park
exaly   +5 more sources

Structures of Some Novel α-Glucosyl Diterpene Glycosides from the Glycosylation of Steviol Glycosides [PDF]

Molecules, 2014
Four new minor diterpene glycosides with a rare α-glucosyl linkage were isolated from a cyclodextrin glycosyltransferase glucosylated stevia extract containing more than 98% steviol glycosides.
Indra Prakash, Venkata Sai Prakash Chaturvedula   +1 more
doaj   +5 more sources

Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory Profiles [PDF]

Foods, 2020
To improve flavor profiles, three cyclodextrin glucosyltransferases (CGTases) from different bacteriological sources, Paenibacillus macerans, Geobacillus sp.
Ana Muñoz-Labrador, Silvana Azcarate, Rosa Lebrón-Aguilar, Jesús E. Quintanilla-López, Plácido Galindo-Iranzo, Sofia Kolida, Lisa Methven, Robert A. Rastall, F. Javier Moreno, Oswaldo Hernandez-Hernandez   +9 more
doaj   +2 more sources

Structure–Property Relevance of Two Pairs of Isomeric Steviol Rebaudiosides and the Underlying Mechanism [PDF]

Foods
Although enormous efforts have been made to prepare tasty and soluble steviol glycosides (SGs), the structure–property relationship of SGs still remains unclear, neither in experiment fact nor in the mechanism, such as the influence of linkage type and ...
Zhuoyu Zhou, Wanjie Wang, Qinbing Guo, Haijun Wang, Yongmei Xia   +4 more
doaj   +2 more sources

Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste [PDF]

Scientific Reports, 2018
Steviol glycosides from the leaves of the plant Stevia rebaudiana are high-potency natural sweeteners but suffer from a lingering bitterness. The Lactobacillus reuteri 180 wild-type glucansucrase Gtf180-ΔN, and in particular its Q1140E-mutant ...
Evelien M. te Poele, Tim Devlamynck, Manuel Jäger, Gerrit J. Gerwig, Davy Van de Walle, Koen Dewettinck, Anna K. H. Hirsch, Johannis P. Kamerling, Wim Soetaert, Lubbert Dijkhuizen   +9 more
doaj   +2 more sources

A Computational Approach to Understanding and Predicting the Edulcorant Profile of Glucosyl Steviol Glycosides [PDF]

Foods
Understanding the edulcorant profile of synthetic glucosyl steviol glycosides (GSGs) and rare natural steviol glycosides (SGs) is challenging due to their numerous species and rareness. This study developed a computational model based on the interactions of SG molecules with human sweet and bitter taste receptors (hSTR/hBTR).
Zhou Z, Li W, Wang H, Xia Y.
europepmc   +4 more sources