Naslov
Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener

Autori
Putnik, Predrag ; Bezuk, Iva ; Barba, Francisco J. ; Lorenzo, Jose Manuel ; Polunić, Iva ; Bursać Kovačević, Danijela

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Agri-Food Industry Strategies for Healthy Diets and Sustainability

Urednik/ci
Barba, Francisco J ; Putnik, Predrag ; Bursać Kovačević, Danijela

Izdavač
Academic Press

Grad
London : Delhi

Godina
2020

Raspon stranica
123-152

ISBN
978-0-12-817226-1

Ključne riječi
Sugar substitutes ; stevia ; Stevia rebaudiana Bertoni ; functional product ; nutritional value ; bioactive compounds ; glycosides stevioside ; toxicology

Sažetak
Excessive sugar consumption is associated with the development of numerous health problems, such as obesity and many chronic diseases (e.g., cardiovascular disease, diabetes). Obesity is a rapidly growing public health problem, thus its prevention and treatment are crucial to improve the quality of life. Among others, sugar-sweetened beverage consumption was considered as a key risk factor that contributes to a significant excess of sugar in the diet. The World Health Organization is intensively working on strategies to reduce sugar intake by featuring educational methods and innovative marketing techniques for various communities, media, governments, and industries. Despite many studies about low- energy sweeteners and their impact on health, it is still controversial to use low-energy sweeteners as adequate substitutes for sugar in low-energy products. One of those sweeteners is steviol glycoside (E-960) that is obtained from the plant Stevia rebaudiana Bertoni, which increased in popularity due to its natural origin. Stevia also stands out for its rich profile of biologically active compounds, of which the most significant and the most researched, are diterpene glycosides, polyphenols, carotenoids, and chlorophylls. Stevia plants have been considered as a biosweetener with important functional and sensory properties, and superior to many other high-potency sweeteners, thus it is likely to find its application as a high-potency low- calorie sweetener for the growing natural food market in the future.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Inozemne institucije koautora na radu:
Universitat de València, València, Spain ;
Meat Technology Centre, Galicia, Ourense, Spain

POVEZANOST RADA