Characterization of Microbial Degradation Products of Steviol Glycosides [PDF]
Molecules, 2021 Steviol glycosides were subjected to bacteria present in a soil sample collected from a Stevia plantation in Paraguay. During the incubation experiments, next to the aglycon steviol, steviol degradation products were also formed.
Gert Steurs +4 more
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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 +6 more
doaj +2 more sources
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.
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
doaj +2 more sources
Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolytica VRM [PDF]
EFSA Journal, 2023 The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sugars using a genetically modified strain of Yarrowia lipolytica (named Y ...
EFSA Panel on Food Additives and Flavourings (FAF) +31 more
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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 ...
Ruiqin Zhang +7 more
doaj +2 more sources
Validation of an HPLC Method for Pretreatment of Steviol Glycosides in Fermented Milk [PDF]
Foods, 2021 Steviol glycosides are used in food and beverages worldwide as natural sweeteners, serving as a low-calorie sugar substitute. The acceptable daily intake of steviol is 0–4 mg/kg body weight. The rising demand for dairy products has led to a corresponding
Jin-Man Kim, Jong-Ho Koh, Jung-Min Park
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Steviol Glycosides from Stevia rebaudiana: An Updated Overview of Their Sweetening Activity, Pharmacological Properties, and Safety Aspects [PDF]
Molecules, 2023 This literature-based review synthesizes the available scientific information about steviol glycosides as natural sweeteners and molecules with therapeutic potential. In addition, it discusses the safety concerns regarding human consumption.
Adriana Monserrath Orellana-Paucar
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β-Glucosidase and β-Galactosidase-Mediated Transglycosylation of Steviol Glycosides Utilizing Industrial Byproducts [PDF]
Frontiers in Bioengineering and Biotechnology, 2021 Stevia rebaudiana Bertoni is a plant cultivated worldwide due to its use as a sweetener. The sweet taste of stevia is attributed to its numerous steviol glycosides, however, their use is still limited, due to their bitter aftertaste.
Anastasia Zerva +4 more
doaj +2 more sources
Safety of a proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: to expand the list of steviol glycosides to all those identified in the leaves of Stevia Rebaudiana Bertoni [PDF]
EFSA Journal, 2020 The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive, in particular to expand the list of steviol glycosides ...
EFSA Panel on Food Additives and Flavourings (FAF) +21 more
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Investigation and Determination of Kinetic Parameters of Sweeteners Based on Steviol Glycosides by Isoconversional Methods [PDF]
FoodsIn this study, the decomposition processes of tabletop sweeteners based on steviol glycosides were investigated to determine the kinetic parameters of activation energy (Ea) and the logarithm of the pre-exponential factor (ln A) based on the converted ...
Naienne da Silva Santana +3 more
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