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Application of in vitro stevia (Stevia rebaudiana Bertoni) cultures in obtaining steviol glycoside rich material

100%

Luwanska A., Perz A., Mankowska G., Wielgus K.

Herba Polonica

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2015

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tom 61

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nr 1

Stevia is a plant attracting attention due to its capability to synthesize a group of chemical compounds with sweet taste, i.e. steviol glycosides. Steviol glycosides are successfully applied as a natural sweetener, and some of them have also therapeutic properties. This paper presents available information on the use of stevia plant tissue cultures with the focus on their potential application in food industry. Detailed analysis was done concerning the research employing in vitro culture techniques and the use of them in biosynthesis of secondary metabolites of high importance for the food industry. Both established achievements and most recent publications on stevia were used for assessment of practical applications of the aforementioned techniques and prospects for their development.

2

A fast and effective protocol for obtaining genetically diverse stevia (Stevia rebaudiana Bertoni) regenerants through indirect organogenesis

100%

Dyduch-Sieminska M.

Agronomy Science

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2021

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tom 76

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nr 4

3

Natural sweeteners in a human diet

84%

Grembecka M.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 3

Sweeteners, both natural and artificial, play an important role in a human diet as well as are of great importance to the food industry and dieticians. Many people associate sweet taste with sucrose, which is commonly known as table sugar. However, there are many sweet substances that food manufacturers add to food products because none of them is ideal for all applications. Besides sucrose there are also other sugars such as glucose and fructose that originate both from natural sources such as fruits and honey or from added sugars. Among sweeteners there are also compounds which have a sweet taste and contain no calories or those which sweetness is so intense so can be used at very low concentrations, thus, their impact on the total caloric value of the product is negligible. They can be classified due to their origin (natural or synthetic agents), the technological function (sweeteners and fillers), texture (powders and syrups), and nutritional value (caloric and non-caloric). Natural sweetening substances include carbohydrates, sugar alcohols, thaumatin and stevia. Besides providing well tasting foods, they might have an impact on products’ texture, color, preservation and caloric value. Sugar alcohols, which belong to carbohydrates, are both natural sugar substitutes and food additives. They are becoming more and more popular among consumers mainly due to their lower caloric values and glycemic indexes as well as anticariogenic effects. Sugar alcohols are often combined with other sweeteners to enhance food products’ sweetness. Stevia, which is 200 times sweeter than sucrose, is a non caloric substance whereas thaumatin, a sweet protein, provides 4 kcal/g but characterizes with sweetness about 2000 times higher than sucrose (on a weight basis).

4

Use of coffee silverskin and stevia to improve the formulation of biscuits

67%

Garcia-Serna E., Martinez-Saez N., Mesias M., Morales F. J., del Castillo M. D.

Polish Journal of Food and Nutrition Sciences

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2014

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tom 64

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nr 4

5

Phytonutrients in oat (Avena sativa L.) drink: effect of plant extract on antiradical capacity, nutritional value and sensory characteristics

67%

Gramza-Michalowska A., Kmiecik D., Kobus-Cisowska J., Zywica A., Dziedzic K., Brzozowska A.

Polish Journal of Food and Nutrition Sciences

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2018

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tom 68

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nr 1

The purpose of this study was to design the formula and antioxidant potential of gluten-free oat drinks fortifi ed with bioactive plant components. The paper describes the use of three preparations of plant origin: yellow tea leaf extract, mulberry extract and steviol glycosides from stevia leaves. Analyses of the oat drinks basic composition – including proteins, lipids, carbohydrates, dietary fi ber fractions and antioxidant properties with DPPH, ABTS, ORAC and FRAP assays were conducted. Tea extract with steviosides oat drink showed the highest total phenolic concentration and the highest antioxidant activity followed by stevia and mulberry oat drink, whereas stevia oat drink showed the lowest phenolics level and weakest antioxidant activity. Moreover, the applied plant components showed moderate ability to influence the sensory values of the fortifi edoat drinks. The results demonstrate that tea, stevia and mulberry preparations applied in oat drinks enhanced antioxidant potential and might be a natural source of antioxidant components.

6

Influence of biofertilizers on protein, moisture and ash content in relation to swelling property, water absorption capacity, mineral elements, total phenolic level of Stevia (Stevia rebaudiana Bert.) plant grown under acidic soil zone of South India

59%

Das K., Dang R.

International Letters of Natural Sciences

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2014

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tom 01

The field experiment on Stevia rebaudiana (SR), (Family: Asteraceae) was carried out in acid soil zone of Shimoga (Karnataka) in the year 2009 and 2010 to investigate the influence of biofertilizers on protein, moisture and ash content in the dried Stevia leaf and their correlation with swelling property, water absorption capacity and mineral element contents. Results revealed that second harvested sample (August) in first year (2009) was better for all aspects than other harvested samples and the results showed significant increase in protein content (16.22 %), swelling index (SI) (5.10 % w/w), water absorption capacity (WAC) (4.91 ml/g) with the treatment T8 where three bio fertilizers were applied togetherly with simultaneous moisture content varied from 6.61 to 7.18 %. The significant higher correlations were observed (significant at 1 %) between protein content with SI (r = 0.99), WAC (r = 0.99) and SI with WAC (r = 0.98) in 2009 harvested samples. The ash content was higher in third harvested sample (13.54 %) in the year 2009 with simultaneous increased amount of Fe (6.19 mg/kg), Mn (1.24 mg/kg), Cu (0.72 mg/kg) and Zn (1.22 mg/kg) contents due to the residual effect of bio fertilizers. Nitrogen (0.74 mg/kg), P (0.40 mg/kg) and K (0.68 mg/kg) contents were higher during second harvested samples and thereafter decreased. Total phenolic content was also recorded highest (64.52 mg/g) with three bio fertilizers applied togetherly during year 2009 compared to the year 2010 (50.12 mg/g). The results suggest that the application of bio-fertilizers either single or more numbers in a balanced way may be beneficial in improving protein, phenol and mineral contents of stevia plant.

7

Coca-Cola i Cargill wspolpracuja nad nowym slodzikiem

43%

Bogacz A.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2007

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tom 51

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nr 07-08

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Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Agronomy Science

1 Herba Polonica

1 International Letters of Natural Sciences

1 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Roczniki Państwowego Zakładu Higieny

1 Bogacz A.

1 Brzozowska A.

1 Dang R.

1 Das K.

1 Dyduch-Sieminska M.

1 Dziedzic K.

1 Garcia-Serna E.

1 Gramza-Michalowska A.

1 Grembecka M.

1 Kmiecik D.

1 Kobus-Cisowska J.

1 Luwanska A.

1 Mankowska G.

1 Martinez-Saez N.

1 Mesias M.

1 Morales F. J.

1 Perz A.

1 Wielgus K.

1 Zywica A.

1 del Castillo M. D.

1 2021

1 2018

2 2015

2 2014