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
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.
Alupului A, Calinescu I, Lavric V. AIDIC conference series. 2009;1–8.
2.
Anandaraman S, Reineccius G. Analysis of encapsulated orange peel oil. Perfumer & Flavorist. 1987;33–9.
3.
Aoac. Official methods of analysis of the association of official analytical chemists. 1973;
4.
Apintanapong M, Noomhorm A. The use of spray drying to microencapsulate 2acetyl-1-pyrroline, a major flavour component of aromatic rice. International Journal Of Food Science And Technology. 2003;(2):95–102.
5.
Cai Y, Corke H. Production and properties of spray-dried amaranthus betacyanin pigments. Journal of Food Science. 2000;(7):1248–52.
6.
Cano-Chauca M, Stringheta P, Ramos A, Vidal J. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science & Emerging Technologies. 2005;(4):420–8.
7.
Chranioti C, Tzia C. Binary mixtures of modified starch, maltodextrin and chitosan as efficient encapsulating agents of fennel oleoresin. Food and Bioprocess Technology. 2013;(11):3238–46.
8.
Dacome A, Da Silva C, Da Costa C, Fontana J, Adelmann J, Da Costa S. IJFS October. Spray dried encapsulated steviol glycosides products. 2005;(11):3587–94.
9.
Dzondo-Gadet A, Nzikou J, Etoumongo A, Linder A, Desobry S. Encapsulation and storage of safou pulp oil in 6de maltodextrins. Process Biochemistry. 2005;(1):265–71.
10.
Garcia-Noguera J, Weller C, Oliveira F, Rodrigues S, Fernandes F. Dual-stage sugar substitution in strawberries with a steviabased sweetener. Innovative Food Science & Emerging Technologies. 2010;(1):225–30.
11.
Geuns J. Stevioside. Phytochemistry. 2003;(5):913–21.
12.
Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International. 2007;(9):1107–21.
13.
Guggisberg D, Piccinali P, Schreier K. Effects of sugar substitution with stevia, actilight (tm) and stevia combinations or palatinose (tm) on rheological and sensory characteristics of low-fat and whole milk set yoghurt. International Dairy Journal. 2011;(9):636–44.
14.
Hearn L, Subedi P. Determining levels of steviol glycosides in the leaves of Stevia rebaudiana by near infrared reflectance spectroscopy. Journal of Food Composition and Analysis. 2009;(2):165–8.
15.
Kshirsagar A, Yenge V, Sarkar A, Singhal R. Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation. Food Chemistry. 2009;(4):1139–45.
16.
Lemus-Mondaca R, Vega-Galvez A, Zura-Bravo L, Ah-Hen K. Stevia rebaudiana bertoni, source of a high-potency natural sweetener: a comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry. 2012;(3):1121–32.
17.
Lim HK, Tan CP, Bakar J, Ng SP. Effects of different wall materials on the physicochemical properties and oxidative stability of spray-dried microencapsulated red-fleshed pitaya (hylocereus polyrhizus) seed oil. Food and Bioprocess Technology. 2012;(4):1220–7.
18.
Loksuwan J. Conference on Food Colloids. Food Hydrocolloids. 2007;(5–6):928–35.
19.
Murugesan R, Orsat V. Spray drying for the production of nutraceutical ingredients-a review. Food and Bioprocess Technology. 2012;(1):3–14.
20.
Ortiz S, Mauri A, Monterrey-Quintero E, Trindade M, Santana A, Favaro-Trindade C. Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate. LWT-Food Science and Technology. 2009;(5):919–23.
21.
Pangborn R. Relative taste intensities of selected sugars and organic acidsa. Journal of Food Science. 1963;(6):726–33.
22.
Parpinello G, Versari A, Castellari M, Galassi S. Stevioside as a replacement of sucrose in peach race: sensory evaluation. Journal of Sensory Studies. 2001;(5):471–84.
23.
Polychniatou V, Tzia C. Study of formulation and stability of co-surfactant free water-in-olive oil nano-and submicron emulsions with food grade non-ionic surfactants. Journal of the American Oil Chemists Society. 2014;(1):79–88.
24.
Puri M, Sharma D, Tiwari A. Downstream processing of stevioside and its potential applications. Biotechnology. 2011;
25.
Advances. (6):781–91.
26.
Reineccius G. Flavour encapsulation. 1988;55–66.
27.
Rocha-Selmi G, Bozza F, Thomazini M, Bolini H, Favaro-Trindade C. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry. 2013;(1–4):72–8.
28.
Sansone F, Mencherini T, Picerno P, D’amore M, Aquino R, Lauro M. Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts. Journal of Food Engineering. 2011;(3):468–76.
29.
Wang W, Zhou W. Characterization of spray-dried soy sauce powders using maltodextrins as carrier. Journal of Food Engineering. 2012;(3):399–405.
30.
Ye F, Yang R, Hua X, Shen Q, Zhao W, Zhang W. Modification of stevioside using transglucosylation activity of bacillus amyloliquefaciens alpha-amylase to reduce its bitter aftertaste. LWT-Food Science and Technology. 2013;(2):524–30.
31.
Zahn S, Forker A, Kruegel L, Rohm H. LWT-Food Science and Technology. 2013;(2):212–20.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
