Results 11 to 20 of about 228 (99)

Optimization of Microwave-Assisted Green Method for Enhanced Solubilization of Water-Soluble Curcuminoids Prepared Using Steviol Glycosides. [PDF]

Foods, 2021
In this study, the optimization and modeling of microwave-assisted extraction (MAE) of water-soluble curcuminoids prepared using novel steviol glycosides (SGs) was carried out using four independent process variables at varying levels—X1: microwave power (50–200 W), X2: stevioside concentration (50–200 mg/mL), X3: curcumin concentration (20–200 mg/mL),
Ko JA, Ryu YB, Lee WS, Ameer K, Kim YM.
europepmc   +5 more sources

Purification and Preparation of Rebaudioside A from Steviol Glycosides Using One-Dimensional Hydrophilic Interaction Chromatography [PDF]

Journal of Chromatographic Science, 2016
A method for purifying and preparing rebaudioside A (RA) from steviol glycosides at preparative scale was developed with resin based on hydrophilic interaction liquid chromatography (HILIC). In pure water and acetone-water system, the adsorption capacity and selectivity of five anion resins for RA, rebaudioside C (RC) and stevioside (ST) were examined ...
Bin, Chen, Rong, Li, Xiaohui, Chen, Sai, Yang, Shuguang, Li, Kaidi, Yang, Guoliang, Chen, Xiaoxun, Ma   +7 more
openaire   +2 more sources

Preparative separation of steviol glycosides fromStevia rebaudianabertoni by macroporous resin and preparative HPLC

Acta Chromatographica, 2014
Summary In this article, a rapid, novel, and effective method was presented to separate pure steviol glycosides from leaves of Stevia rebaudiana Bertoni, including stevioside, rebaudioside A, and rebaudioside C, using resin-based column chromatography followed by preparative high-performance liquid chromatography under hydrophilic interaction liquid ...
X. H. Lv, P. Q. Kuang, Q. P. Yuan, H. Liang, G. Q. Zheng   +4 more
openaire   +1 more source

Microencapsulation of steviol glycosides (Stevia rebaudiana Bertoni) by a spray drying method – Evaluation of encapsulated products and prepared syrups

International Journal of Food Studies, 2015
<p>The aim of this study was to encapsulate the steviol glycosides (SGs), derived from Stevia rebaudiana (Bert) Bertoni leaves, by applying a spray-drying method. The purpose was to minimize the bitter aftertaste of the SGs as well as to ameliorate/improve their properties. The encapsulation agents used were maltodextrin (
Charikleia Chranioti, Sofia Chanioti, Constantina Tzia   +2 more
openaire   +3 more sources

Erosive Potential of Commercially Available Cannabis Beverages

Clinical and Experimental Dental Research, Volume 12, Issue 3, June 2026.
ABSTRACT Objective To evaluate the erosive potential of commercially available cannabis beverages by assessing fluoride content and pH, as well as changes in microhardness and surface roughness. Materials and Methods Sixteen cannabis‐infused beverages were analyzed, with distilled water used as the control.
Budsaraporn Boonsuth, Lawan Boonprakong, Ajjima Chansaenroj, Sureeporn Tantisak, Thawanrat Singthong, Vorapat Trachoo, Sant Ananchanachai, Naruporn Monmaturapoj, Supreda Suphanantachat Srithanyarat, Dusit Nantanapiboon, Junji Tagami, Thanaphum Osathanon   +11 more
wiley   +1 more source

Effects and Mechanisms of Stevioside on Metabolic Dysfunction‐Associated Steatotic Liver Disease

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
SV has the potential to prevent or treat MASLD by improving hepatic lipid metabolism, enhancing anti‐inflammatory and antioxidant capacity, and attenuating hepatic fibrosis. ABSTRACT Metabolic dysfunction‐associated steatotic liver disease (MASLD) affects more than 30% of adults globally and has emerged as a significant public health concern ...
Kangjun Li, Changfa Zhang, Lili Kang, Yunping Mu, Zemin Li, Jingyi Zhang, Guowei Li   +6 more
wiley   +1 more source

Modulation of Biofunctional and Structural Properties in Stevia‐Sweetened Ice Cream by Lactic Fermentation

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study investigated the viability of probiotic Bifidobacterium animalis subsp. lactis and Lactobacillus gasseri in a dietetic ice cream matrix. Overall, the findings suggest that the stevia‐sweetened cocoa ice cream matrix can serve as a promising synbiotic frozen carrier for maintaining probiotic viability, while retaining acceptable functional ...
Tulay Ozcan, Gokce Keser, Ali Riza Kaya, Yunus Emre Cetin, Fatime Elciboga   +4 more
wiley   +1 more source

Effect of Processing and Storage of Very-Low-Sugar Apple Jams Prepared with Sugar Substitution by Steviol Glycosides on Chosen Physicochemical Attributes and Sensory and Microbiological Quality

Applied Sciences
Consumers have become more aware of the impact of nutrition on health, paying attention to the composition and origin of food and looking for natural products. There is a trend towards a “healthy” diet with low-energy foods and a preference for healthier alternatives.
Marlena Pielak, Ewa Czarniecka-Skubina
openaire   +2 more sources

Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Kalinca Vitoria Cardoso Cusielo, Alessandra Cazelatto de Medeiros, Erika Yumi Hiramatsu, Helena Maria André Bolini   +3 more
wiley   +1 more source

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the non‐genetically modified Aspergillus niger strain AE‐GN

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Daniele Cavanna, Natalia Kovalkovicova, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira de Sousa, Yi Liu   +20 more
wiley   +1 more source