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Steviol Glycosides

, ()

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Charikleia Chranioti, Sofia Chanioti, Constantina Tzia

(2016)

Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products

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

Charikleia Chranioti ,
Charikleia Chranioti

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece

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Sofia Chanioti ,
Sofia Chanioti

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece

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Constantina Tzia
Constantina Tzia
Contact Constantina Tzia

Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens , Athens , Greece

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Published: 18.10.2015.

Volume 4, Issue 2 (2015)

pp. 212-220;

https://doi.org/10.7455/ijfs/4.2.2015.a9

Abstract

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 (19 DE) and inulin in a ratio of 80 : 20, while three levels of SGs in total solids (1.5, 2.5 and 3.5 %) were studied. The encapsulated SGs products were evaluated for their hygroscopicity, solubility, moisture content and microencapsulation efficiency (MEE %). Also, syrups prepared with encapsulated SGs, at 1 % w/v, were tested for their viscosity, refractive index, turbidity and sensory properties. Significant differences (P<0.05) in MEE %, moisture content, hygroscopicity and solubility values of the encapsulated SGs products were observed depending on the level of SGs in total solids. In particular, the MEE %, the hygroscopicity and the solubility values ranged from 62.36, 82.46 to 94.67 %, 21.51, 26.67 and 24.25 % and 99.93, 97.50 to 96.03 % for encapsulated SGs products produced with 1.5, 2.5 and 3.5 % SGs in total solids, respectively. The encapsulated product produced with 2.5 % steviol glycosides in total solids presented the most appealing sensory and quality characteristics.

Keywords

Microencapsulation,

Spray drying,

Sweetener,

Steviol glycosides,

HPLC,

Sensory evaluation

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