Comparative study of rebaudioside A and rebaudioside Aα: physicochemical properties and in vivo metabolism [PDF]
npj Science of FoodStevioside (ST) and rebaudioside A (Reb A) are 250 times sweeter than sucrose, but their bitterness and low water solubility limit their application. Rebaudioside Aα (Reb Aα) was synthesized using dextransucrase.
Hye-Jin Kim +12 more
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Bioconversion of Rebaudioside I from Rebaudioside A [PDF]
Molecules, 2014 To supply the increasing demand of natural high potency sweeteners to reduce the calories in food and beverages, we have looked to steviol glycosides.
Indra Prakash +9 more
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Discovery of Novel Minor Steviol Glycoside from the Stevia rebaudiana: Structural Characterization and Proposed Biosynthetic Pathway of Rebaudioside D17 [PDF]
BiomoleculesA novel steviol glycoside, Rebaudioside D17, was identified from the leaf extract of Stevia rebaudiana Bertoni. This compound features a rare β-1→4 glycosidic linkage between two glucose units at the C19 position, distinguishing it from its structural ...
Xiao Juie Wong +6 more
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Safety evaluation of the modification of the food additive enzymatically produced steviol glycosides (E 960c) [PDF]
EFSA JournalThe EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a modified manufacturing process for the food additive enzymatically produced steviol glycosides (E 960c).
EFSA Panel on Food Additives and Flavourings (FAF) +30 more
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Effect of Different Stabilizers and Rebaudioside A (Reb A) Sweetener on Quality Characteristics of Low-Calorie Orange Marmalade [PDF]
BioResources, 2023 Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated.
Şeyda Öztürk, Cemalettin Baltacı
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Production of rebaudioside D from stevioside using a UGTSL2 Asn358Phe mutant in a multi‐enzyme system [PDF]
Microbial Biotechnology, 2020 Summary Rebaudioside D is a sweetener from Stevia rebaudiana with superior sweetness and organoleptic properties, but its production is limited by its minute abundance in S. rebaudiana leaves.
Liangliang Chen +7 more
doaj +2 more sources
Efficient enzymatic production of rebaudioside A from stevioside [PDF]
Bioscience, Biotechnology, and Biochemistry, 2015 Abstract Stevioside and rebaudioside A are the chief diterpene glycosides present in the leaves of Stevia rebaudiana. Rebaudioside A imparts a desirable sweet taste, while stevioside produces a residual bitter aftertaste. Enzymatic synthesis of rebaudioside A from stevioside can increase the ratio of rebaudioside A to stevioside in ...
Yu Wang +9 more
openalex +3 more sources
Safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts [PDF]
EFSA Journal, 2021 The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A ...
EFSA Panel on Food Additives and Flavourings (FAF) +26 more
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Isolation and Characterization of a Novel Rebaudioside M Isomer from a Bioconversion Reaction of Rebaudioside A and NMR Comparison Studies of Rebaudioside M Isolated from Stevia rebaudiana Bertoni and Stevia rebaudiana Morita [PDF]
Biomolecules, 2014 A minor product, rebaudioside M2 (2), from the bioconversion reaction of rebaudioside A (4) to rebaudioside D (3), was isolated and the complete structure of the novel steviol glycoside was determined.
Indra Prakash +6 more
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Structure–Property Relevance of Two Pairs of Isomeric Steviol Rebaudiosides and the Underlying Mechanism [PDF]
FoodsAlthough 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 +4 more
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