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Background: stevia and D-tagatose have shown a reduction in total calorie and carbohydrate intake as a substitute for sucrose, demonstrating a stabilizing effect on pH and bacterial proliferation. Objective: to evaluate the effect of D-tagatose, stevia and sucrose on salivary pH and bacterial activity in odontology students. Methodology: a controlled study of parallel and randomized groups with a single blind, whose sample considered three groups subjected to a mouthwash of D-tagatose (n = 10), stevia (n = 10) and sucrose (n = 10). These solutions were administered over 1 minute in a single 6.4 % concentrated dose. Data collection and analysis considered the recording of salivary pH 5 min before exposure to the sweetener, immediately after expulsion of the mouthwash and 15 min later, 30 min, 45 min and 48 hours. The counting of the final number of colony-forming units per mL (CFU/mL) was counted using the salivary samples obtained immediately after exposure of the sweetener together with the sample obtained 30 minutes later, with the cultures performed on agar plates. Results: D-tagatose, stevia and sucrose presented significant differences in total CFU/mL at 30 minutes (p < 0.001), while salivary pH showed significant differences at 48 hours after administration (p < 0.001). Conclusion: D-tagatose, stevia and sucrose present significant differences in total CFU/mL and salivary pH, these findings being a possible indication of a partial inhibitory effect on bacterial metabolism. [ABSTRACT FROM AUTHOR]

El cultivo de estevia es originario de América y popular entre los consumidores en las últimas décadas, sin embargo, se requiere una nutrición y fertilización óptimas, para ello, el experimento buscó determinar el efecto de la fertilización en la extracción y el rendimiento de nutrientes. Las plantas de estevia fueron seleccionadas y propagadas para el experimento de campo. El estudio se instaló en un diseño de bloques completamente aleatorios (DBCA); con cuatro tratamientos: T0 (control), T1 (10N-10P2O5-35K2O), T2 (80N-15P2O5-70K2O), T3 (160N-20P2O5-140K2O); con tres repeticiones cada una. Los parámetros de evaluación fueron altura, diámetro del tallo, rendimiento y concentración y extracción de nutrientes (N, P y K). Se realizó ANOVA y la comparación de medias mediante la prueba de Scott-Knott con una probabilidad estadística de 0,05. Los resultados indicaron que el tratamiento con dosis más altas de fertilizantes fue el mejor indicativo de que se necesitan dosis más grandes para alcanzar un valor óptimo. El nutriente más requerido para el cultivo de estevia es nitrógeno seguido de potasio y fósforo, respectivamente. La extracción del cultivo por tonelada fue de aproximadamente 30 kg de N, 4,4 kg de P2O5 y 18 kg de K2O para el tratamiento con mayor rendimiento.

Passiflora edulis Sims. tiene gran importancia en la agroindustria a través de la mermelada, ofrece propiedades nutricionales entre las más resaltantes la vitamina C y contenido de fibra. En la actualidad el uso de edulcorantes naturales (estevia) es una alternativa en el sector agroindustrial. El objetivo fue aprovechar la pulpa y cáscara del maracuyá para elaborar mermelada a diferentes niveles de relación pulpa-cáscara y relación azúcar- estevia, determinando el nivel de aceptación sensorial de los factores a nivel de consumidor. En la metodología experimental se consideró un DBCA con arreglo factorial de 3x2 con 6 tratamientos y tres réplicas. Como resultado de la caracterización fisicoquímica de la materia prima fue: en pulpa los grados Brix 14,62°, pH 2,62, índice de madurez 4,59 y porcentaje de acidez cítrica 3,19 y en la cáscara (mesocarpio) color amarillo, pH 4,02, grados Brix 3,16 y % acidez 0,33. La mermelada elaborada cumple con los parámetros exigidos por la NTP 203.047. 1991(2017); el T6 relación de pulpa- cáscara (52-48) y relación azúcar- estevia (60-40), obtuvo mayor aceptación organoléptica por los 40 consumidores quienes evaluaron las características de color, sabor, olor y textura en la escala hedónica de 7 puntos.

Introducción. Los edulcorantes son aditivos que se consumen en los alimentos. Pueden ser naturales (sacarosa y estevia) o artificiales (sucralosa). Actualmente, se consumen rutinariamente en múltiples productos, y sus efectos en la mucosa y la microbiota del intestino delgado aún son controversiales Objetivo. Relacionar el consumo de edulcorantes y su efecto en el sistema inmunitario y la microbiota del intestino delgado en ratones CD1. Materiales y métodos. Se utilizaron 54 ratones CD1 de tres semanas de edad divididos en tres grupos: un grupo de tres semanas sin tratamiento, un grupo tratado durante seis semanas y un grupo tratado durante 12 semanas. Se les administró sacarosa, sucralosa y estevia. A partir del intestino delgado, se obtuvieron linfocitos B CD19+ y células IgA+, TGF-β (Transforming Growth Factor-beta) o el factor de crecimiento transformador beta (TGF-beta), IL-12 e IL-17 de las placas de Peyer y de la lámina propia. De los sólidos intestinales se obtuvo el ADN para identificar las especies bacterianas. Resultados. Después del consumo de sacarosa y sucralosa durante 12 semanas, se redujeron las comunidades bacterianas, la IgA+ y el TGF-beta, se aumentó el CD19+, y además, se incrementaron la IL-12 y la IL-17 en las placas de Peyer; en la lámina propia, aumentaron todos estos valores. En cambio, con la estevia mejoraron la diversidad bacteriana y el porcentaje de linfocitos CD19+, y hubo poco incremento de IgA+, TGF-b e IL-17, pero con disminución de la IL-17. Conclusión. La sacarosa y la sucralosa alteraron negativamente la diversidad bacteriana y los parámetros inmunitarios después de 12 semanas, en contraste con la estevia que resultó benéfica para la mucosa intestinal.

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Stevia (Stevia rebaudiana Bertoni) is a plant with sweetening properties that offers numerous health benefits. This work analyzed the publications with the greatest impact related to the study of stevia and the most important results of the Scopus database revised in October 2021. The documents were classified in terms of number of publications per year, scientific journals, authors, affiliation, countries, type of document and by subject area. The bibliometric study revealed 2,748 publications in 67 years with a higher prevalence in the area of agricultural and biological sciences. Solvent extraction is the most widely used method and the variables that most affect the extraction process are solute size, solute:solvent ratio, extraction temperature, pH and operation time. [ABSTRACT FROM AUTHOR]

Copyright of Biomédica: Revista del Instituto Nacional de Salud is the property of Instituto Nacional de Salud of Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Biomedica is the property of Centro de Investigaciones Regionales Dr. Hideyo Noguchi; Facultad de Medicina, UADY and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

It was evaluated the acceptance of sugar-free gummies and sugar-free candies by diabetic consumers. Polyols (isomalt and sorbitol) and intense sweeteners (stevia and sucralose) were used as total sugar substitute. The acceptance of the products corresponded to the criterion I like it for candies and I like it very much for gummies. There were no significant differences in the preference of a specific sweetener in gummies. Stevia had the most acceptance in candies, therefore its use is recommended in both products, because it is a natural and viable sweetener to be obtained in the country. [ABSTRACT FROM AUTHOR]

Se elaboraron distintas formulaciones de cremogenado lácteo en diferentes concentraciones de pulpa de maracuyá y estevia como edulcorante, empleando en su elaboración como fermentos lácticos Streptococcus thermophilus y Lactobacillus bulgaricus. Se realizó el análisis sensorial sometido a evaluación por catadores no entrenados de la Universidad Técnica de Manabí y mediante la parte estadística se obtuvo el mejor tratamiento que fue el a3b1 (15% de maracuyá y 0,2% de estevia) posteriormente, se evaluaron algunos parámetros físico químico para establecer el tiempo de vida útil del producto. Durante este proceso el producto se mantuvo a temperatura de refrigeración. Los parámetros evaluados fueron: pH, acidez, °Brix, proteína, carbohidratos, cenizas y calorías; todos estos análisis se tomaron muestras quincenalmente. Posteriormente se obtuvieron los resultados que el producto tiene un tiempo de vida útil de 60 días aproximadamente, considerando la Norma INEN que establece un valor máximo de acidez (1,50% expresado como ácido láctico), se evidenció de esta manera que la pulpa de maracuyá fue determinante en la estabilidad del cremogenado lácteo.

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Introduction: Introduction: Stevia rebaudiana extracts can be used as a sweetener due to their glycoside content: specifically stevioside and rebaudioside. Both compounds have adequate pharmacological characteristics for human consumption. Objective: the aim of this study was to standardize the formulation of marmalades using nopal-pineapple-stevia aqueous extract ratios. Methods: the products were evaluated to determine their physicochemical properties, in vitro inhibition of α-amylase and glycemia in healthy volunteers. Storage study was conducted for 20 days at room temperature 23-30 °C and relative humidity 80-85%. Results: incorporation of stevia significantly modified physicochemical properties like °Brix, color and flow index. After storage, the presence of molds and bacteria were not detected. Sensory evaluation indicated that marmalade with 50% stevia replacement was equally accepted as marmalade with sucrose. Marmalade with 50 and 100% of stevia inhibited 35.89 and 38.50% of the α-amylase activity. After an intake of 30 g, it seems that marmalades with stevia had a significant effect on the glycemia of the volunteers. Conclusions: however, further studies with larger doses of nopal-pineapple-stevia marmalade and consumed for longer in both healthy volunteers and patients with diabetes are needed to achieve results that are more precise. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: consumption of non-caloric sweeteners (NCS) has increased worldwide in the last 35 years. Objective: to determine the consumption of NCS among pregnant Chilean women and measure if consumption exceeded the acceptable daily intake. Methods: we conducted a cross-sectional study of pregnant women from the two main cities in Chile. Women were interviewed to determine the consumption of NCS and socioeconomic level; anthropometry was measured. Results: six hundred and one pregnant women were interviewed; 98% of pregnant women surveyed consumed NCS. The most consumed sweetener was sucralose (95.6%), followed by acesulfame k (80.6%), stevia (78.3%), aspartame (75.1%), saccharin (14.8%), and cyclamate (10%). We observed that consumption closest to the acceptable daily intake was reported for stevia (82.5%), followed by acesulfame k (44%). However, except stevia, which reached 12%, average values were under 5% of the acceptable daily intake. No pregnant woman in the sample exceeded the acceptable daily intake and there were no differences in sweetener consumption by trimester of pregnancy or by socioeconomic level. Conclusions: a high prevalence of NCS consumption was observed, however, none of the pregnant women exceeded the acceptable daily intake. [ABSTRACT FROM AUTHOR]

Inulin and polydextrose are food ingredients that can be used as bulking agents to replace raw materials such as sugar. A mix design with eight experimental runs was used, taking as limits the inulin content (0-15% w/w) and the polydextrose content (0-15% w/w). The sensory variables measured were: creaminess, sweetness, atypical bitter aftertaste, snap and global quality, and the rheological: plastic viscosity and yield stress. In sensory evaluation expert judges were used. The rheological values were measured using an Anton Paar MCR rheometer with concentric cylinder rotational system. Mathematical models were adjusted for the sensory attributes, except for the variables plastic viscosity and yield stress. The best chocolate formulation was selected, optimizing the sensory characteristics. An optimal formulation with 6.4% w/w inulin and 8.6% w/w polydextrose was obtained that represents 50% of sugar reduction. [ABSTRACT FROM AUTHOR]

Thermophysical properties and the quality parameters of vanilla dairy ice cream were evaluated as a function of formulation. The sucrose were substituted for alternative sweeteners, and whey powder was used to adjust the nonfat solid content. A mixture design for four ingredients (sucrose, fructose, stevia, and whey powder) was applied. The ice cream composition was correlated with the thermophysical properties (density, viscosity, heat capacity, thermal diffusivity, and thermal conductivity). The optimal formulation, based on the quality parameters (time until first drop falls, melting time, and overrun), was determined. Additionally, the quality parameters were correlated with the thermal properties. The whey powder had a positive effect on the variables measured, improving the quality parameters. The best formulation was 12.1782 % whey powder and 0.0218 % stevia. No significant sensory instead difference was found between this formulation and a commercial ice cream sample. Sucrose was totally replaced with stevia and whey powder in the final product. [ABSTRACT FROM AUTHOR]

Black cherry juice (Syzygium cumini [L.] Skeels) was developed with partial and total substitution of the sugar added in its formulation by aqueous extract of stevia (Stevia rebaudiana Bertoni) as a sweetener. The content of total sugars and sensory acceptance of the juices decreased (p = 0.05) with the increase in the percentage of substitution of sugar by aqueous extract of stevia. The highest percentage of sensory criteria for all juices corresponded to the categories -I like it a lot- and -I like it slightly-, which confirms the possibility for replacing sugar with aqueous extract of stevia. The juices presented values of the physical and chemical indicators similar to those of this type of drinks, as well as high contents of total polyphenols and anthocyanins. [ABSTRACT FROM AUTHOR]

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Como estrategia para alcanzar mayor rendimiento en el procesamiento de pulpa de mora y al mismo tiempo extraer los esteviolglucósidos presentes en hojas deshidratadas de estevia (Stevia rebaudiana Bertoni), fueron evaluados 5 preparados enzimáticos durante la elaboración de un jugo de mora. Se evaluaron dos niveles de las variables consideradas: concentración de enzima (100 y 200ppm) y tiempo de incubación (15 y 30min) en dos medios de extracción: agua y pulpa de mora (a 50 y 35°C, respectivamente). La eficiencia del tratamiento fue analizado a través de la determinación de sólidos insoluasbles en suspensión, sólidos solubles y cuantificación por HPLC de esteviósido y rebaudiósido A. En base al análisis estadístico aplicado se pudo afirmar que no existe ningún efecto, ni en el tiempo de incubación, ni en la concentración del complejo enzimático, sobre los valores resultantes de sólidos solubles totales, pero si en los SIS, del preparado comercial ®Pectinex Ultra AFPL. En relación a la extracción de esteviolglucósidos, tanto en los ensayos de extracción en jugo de mora como en agua, hay diferencias estadísticamente significativas al valorar el binomio enzima*tiempo. Las concentraciones más altas de esteviolglucósidos fueron alcanzadas empleando 200ppm de ®Pectinex Clear durante 30 segundos. A pesar de ello, los valores obtenidos son similares a las concentraciones cuantificadas en la muestra testigo lo que corrobora que la difusión de estos compuestos de las hojas al medio, ocurre principalmente por la solubilidad de los mismos, más que por la hidrólisis originada por las enzimas especificas empleadas en el estudio.

Currently the food industry has generated interest in non-nutritive sweeteners, for example Stevia and in special components such as L-carnitine, used in formulations of nutritional supplements for glycemic control specific for diabetics. The present study evaluated the effect of stevia and L-carnitine on the glycemic index (GI) and glycemic load (CG) of a nutritional supplement in 19 healthy subjects (9 men and 10 women), who randomly completed 3 consumption tests, 1 for the supplement and 1 for each reference product: Glucose solution (SG) and white bread (PB), obtaining blood samples at the 0, 15, 30, 45, 60, 90 and 120 min times; for measurement of blood glucose, basal and postprandial insulin. The increase area under the glucose curve (IAUC) was lower for supplement 11,778.73 than for reference products (SG) 13,724.06; (PB) 13,153.56 α= p 0.005. IG = (62) and CG = (16) were intermediate and lower than white bread IG = (69) and CG = (18), with no difference in postprandial insulin. This demonstrates that this nutritional supplement formulated with stevia and L-carnitine is able to prolong the glycemic response without increasing the insulin requirements in healthy subjects. Specific studies are required in diabetics to validate whether the glycemic impact is lower than the standard product. The presence of other nutrients in the formula, influential in these indicators, does not allow to infer that the results are due only to the type of sweetener used and the L-carnitine. [ABSTRACT FROM AUTHOR]

Background: Stevia leaves a residual flavor at moment of being consumed and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Methods: The effect of the concentration of the sweetener was determined (3.5; 5; 7.5 and 10% p/p) as well as the concentration of the wall material (2.5 and 5% p/p), on the morphology, capsules size and encapsulation capacity. The double emulsion was prepared, the coacervate was formed, and then capsules were lyophilized. The morphology and capsule size were measured before and after lyophilization by optical microscopy. From Fourier's infrared transformed spectrometry, encapsulation capacity was analyzed. Water activity and solubility were measured in lyophilized capsules. Results: Micro and nanocapsules (minimum size of 19.39 ± 0.74μm and 62.33 ± 6.65μm maximum) were obtained. Micrographs showed that the encapsulation technique used, allows obtaining dispersed stevia capsules and those of round and homogeneous morphology. The encapsulation capacity was 84.37 ± 4.04%. The minimum value of water activity was 0.49 ± 0.01 and 17.65 ± 0.91% of solubility. Conclusions: An increased in encapsulation capacity was obtained when the highest concentration of the wall material was used. The capsule diameter increased as the sweetener concentrations increased. The formulation to 5% (p/p) of stevia and 5% (p/p) in wall material was associated with better controlled release of the sweetener, which allows establishing subsequent applications in which the sweet taste is prolonged and the stevia bitter taste concealed. [ABSTRACT FROM AUTHOR]

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Copyright of Revista de la Sociedad Química del Perú is the property of Sociedad Quimica del Peru and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Estevia es una planta herbácea semi-perenne, nativa de Paraguay, que ha demostrado su versatilidad de adaptación a diversos ambientes en el mundo. Esta planta, se caracteriza por producir glucósidos de esteviol (diterpenos), que pueden ser hasta 300 veces más dulces que la sacarosa. Estos compuestos son sintetizados en la misma ruta de las giberelinas, por lo que factores como la luz y la temperatura, que afectan la síntesis de la hormona, también deberían tener un efecto importante sobre la síntesis de los glucósidos. La investigación, se realizó en el departamento de Montería, Córdoba, durante tres épocas de siembra, entre 2006 y 2007, con el propósito de determinar el efecto de la radiación fotosintéticamente activa (RFA) y las temperaturas máximas y mínimas, sobre la concentración de glucósidos, de los genotipos Morita 1 y Morita 2. Se usó un arreglo factorial de 3 (épocas) x 2 (genotipos), con 12 repeticiones, bajo un diseño experimental completo al azar. De manera general, se observó que las respuestas de los genotipos variaron en función de la oferta ambiental de cada época de siembra; los efectos de la RFA y las temperaturas mostraron una correlación positiva (p≤0,05), con la síntesis de glucósidos para M1, en tanto que para M2, esto solamente fue evidente para la RFA. Aunque se observó un incremento de los glucósidos totales, no sucedió para rebaudiósido A.Stevia, a semi-perennial herbaceous plant, native of Paraguay, has demonstrated its versatility to adapt in different environments in the world. This plant is characterized by the synthesis of steviol (diterpene) glycosides that can be, up to 300 times, sweeter than sucrose. These substances are synthesized in the same pathway as gibberellins, so factors such as light and temperature that normally affect hormone synthesis, also may have a significant effect on steviol glycoside synthesis. The research was carried out in Monteria-Cordoba, for three seasons between 2006 and 2007 to determine the effect of photosynthetic active radiation (PAR) and maximum and minimum temperatures, on the concentration of glycosides of Morita 1 and Morita 2 genotypes. A factorial arrangement of 3 (seasons) x 2 (genotypes) was used, with 12 repetitions in a complete randomized experimental design. In general terms, the genotypes responses varied according to planting season, the effects of PAR and the temperatures indicated a positive correlation (p ≤ 0.05) between them and synthesis of glycosides for Morita 1, while for Morita 2 it was only obvious to the PAR. Although there was an increase in total glycosides, this was not found for rebaudioside A.

A nivel mundial, los reportes de los requerimientos nutricionales de estevia (Stevia rebaudiana Bert.), así como de los efectos que las deficiencias de los elementos minerales tienen sobre el contenido de los principales edulcorantes de la hoja, son escasos. El presente trabajo, se realizó en Casa de Vegetación de la Facultad de Ciencias Agrícolas, de la Universidad de Córdoba (Montería, Colombia), con el objetivo de determinar el efecto de las deficiencias nutricionales de N, P, K, Ca, S, Mg, Fe, B, Cu y Zn sobre la concentración de glucósidos totales de la hoja de estevia y, en particular, del rebaudiósido A (RebA), en el genotipo Morita 2. Así mismo, se determinó quincenalmente el contenido de N, P, K, Ca y Mg de raíces, de tallo y de hojas en dos genotipos: Morita 1 (M1) y Morita 2 (M2), hasta el inicio de floración y se estimó la extracción de estos elementos, para una siembra comercial. Los resultados más relevantes indicaron que la concentración de glucósidos totales no se afectó por las deficiencias de nutrientes, aunque la concentración de RebA sólo se redujo ante deficiencias de P, S, K y Cu. La distribución diferencial de los elementos mayores en los órganos de la planta permitió establecer la extracción de estos en kg/ha, que fue respectivamente para M1 y M2 de 24,9 y 30,8 (N); 4,8 y 6,3 (P); 23,7 y 29,9 (K); 9,7 y 10,8 (Ca) y 6,7 y 6,3 (Mg).Worldwide, there are few reports of stevia's (Stevia rebaudiana Bert.) nutritional requirements, as well as the effects of deficiencies of mineral elements on the content of the main sweetener of the leaf. The study was carried in the greenhouse of Agricultural Sciences Faculty, University of Córdoba (Monteria - Colombia), in 2008. The objective was to determine the effect of nutritional deficiencies of N, P, K, Ca, S, Mg, Fe, B, Cu, and Zn on the concentration of total glycosides of the stevia leaf, in particular of rebaudioside A (RebA) in the Morita 2 genotype. Also, every 15 days, the content of N, P, K, Ca and Mg from the roots, stems and leaves in two genotypes, Morita 1 (M1) and Morita 2 (M2), until the time of flowering onset was estimated. The removal of these elements for commercial planting was also evaluated. The main results indicated that the concentration of total glycosides was not affected by nutrient deficiencies, although the concentration of RebA was reduced, only due to deficiencies in P, S, K and Cu. The differential distribution among genotypes of the major elements in the plant organs allowed to establish their extraction, expressed as kg/ha, respectively for M1 and M2 of 24.9 and 30.8 (N), 4.8 and 6.3 (P), 23.7 and 29.9 (K), 9.7 and 10.8 (Ca) and 6.7 and 6.3 (Mg).

El estudio tuvo como objetivo evaluar el efecto de tres arreglos de población sobre el rendimiento de hojas en dos genotipos de Stevia rebaudina Bert., bajo las condiciones del Sinú Medio (Montería - Colombia), durante 16 semanas, del primer semestre de 2006. Se evaluaron seis tratamientos en arreglo factorial (2x3), originados de la combinación de dos genotipos de estevia (Morita 1 y Morita 2) y tres arreglos de siembra (20x20; 40x20 y 40x40cm entre surcos y plantas, respectivamente); para ello, se utilizó un diseño de bloques completos al azar con cuatro repeticiones. Se evaluaron las variables: rendimiento de hoja húmeda (RHOHU) y seca (RHOSE), relación RHOSE / RHOHU (RESEHU), porcentaje de humedad en las hojas (PHUHO), relación hoja / tallo en húmedo (RHOTAHU) y en seco (RHOTASE). Se detectaron diferencias significativas (pThe study objective was to evaluate the effect of three population arrangements on leaf yield in two genotypes of Stevia rebaudina Bert., under environmental conditions of Middle Sinú (Montería - Colombia), during 16 weeks of the first term of 2006. Six treatments were evaluated in a factorial arrangement (2x3), originating from combination of two stevia genotypes (Morita 1 and Morita 2) and three populations arrangements (20x20, 40x20 and 40x40cm between rows and plants, respectively). A completely randomized block design with four replications was used. The traits: wet leaf yield (RHOHU), dry leaf yield (RHOSE), RHOSE/RHOHU ratio (RESEHU), moisture in leaves (PHUHO), leaf/stem wet ratio (RHOTAHU) and leaf/stem dry ratio (RHOTASE ), were analyzed. Significant differences were detected between genotypes (p

A desidratação osmótica é usada para a remoção da água, de frutas imersas em solução aquosa. A qualidade da desidratação osmótica depende de diferentes fatores como: concentração, agente desidratante, temperatura, tempo de imersão, natureza das frutas e a área de superfície exposta à troca osmótica. A parede celular e o tipo de açúcar utilizado como agente osmótico podem influenciar no fenômeno de transferência de massa. A eficiência do processo de desidratação osmótica pode ser quantificada pelos valores de perda de peso e incorporação de sólidos. As mangas foram cortadas em cubos de 1cm de lado e levadas para os tratamentos com 50% sacarose (SAC), 50% sorbitol (SOR) e 50% estévia comercial (STV) acrescido de 1% de cloreto de cálcio e o pH corrigido em 4,0 com o uso de ácido cítrico, por duas horas a 50ºC. A proporção fruta:solução desidratante utilizada em todos os tratamentos foi de 1:3 em massa. O tratamento utilizando solução composta com estévia não se mostrou eficiente por causa do baixo ganho de sólidos e reduzida perda de água. A maior perda de água e uma maior perda de peso da manga durante a desidratação osmótica foram observadas para o tratamento com sorbitol, enquanto o maior ganho de sólidos foi obtido no tratamento com sacarose.The osmotic dehydration is used for water removal from immersed fruits in watery solution. The quality of the osmotic dehydration depends on different factors as concentration, dehydrating agent, temperature, time of immersion, nature of fruits and the surface displayed to the osmotic exchange. The cellular wall and the type of used sugar as osmotic agent can influence in the phenomenon of mass transference. The efficiency of the process of osmotic dehydration can be quantified by the values of loss of weight and solid incorporation. The mangoes had been cut in cubes of 1cm of side and taken for the treatments with 50% sucrose (SAC), 50% sorbitol (SOR) and 50% commercial estévia (STV) increased of 1% of calcium chloride and pH corrected in 4,0 with the acid use of citric, for two hours in 50ºC. The ratio fruit:solution used in all the treatments was of 1:3. The treatment using composed solution with estévia did not show to be efficient due to the low solid profit and reduced loss of water A bigger loss of water and a bigger loss of weight of the mango during the osmotic dehydration had been observed for the treatment with sorbitol, while the biggest solid profit was gotten in the treatment with sucrose.

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: The Stevia rebaudiana plant is likely to become a major source of high-potency sweetener for the growing natural-food market. S. rebaudiana is the source of a number of sweet diterpenoid glycosides, but the major sweet constituents are rebaudioside A and stevioside. These two constituents have similar pharmacokinetic and metabolic profiles in rats and humans, and thus, studies carried out with either steviol glycoside are relevant to both. Other studies illustrate the diversity of voluntary sweet intake in mammals. Method: This study was done using a series of twobottle tests that compared a wide range of sweetener concentrations versus saccharin concentrations and versus water. Results: Wistar rats displayed preferences for stevia extract and pure rebaudioside A solutions over water at a range of concentrations (0.001% to 0.3%), and their intake peak occurred at 0.1% concentration. They also preferred solutions prepared with a commercial rebaudioside A plus erythritol mixture to water, and their peak was at 2% concentration. Conclusions: The present study provides new information about the responses of Wistar rats to stevia compounds and commercial stevia products such as Truvia. These results could help with the appropriate dosage selection for focused behavioral and physiological studies on stevia. [ABSTRACT FROM AUTHOR]

The objective was to define the proportion of stevia sweetener in a diabetic ice cream, evaluating the physicochemical, rheological and sensorial characteristics. The ice cream mix were made with low fat content and total solids. The proportion of stevia and sorbitol sweeteners was defined by an optimal three-component mix design to obtain the best stevia-sorbitol-water combination and achieve a theoretical sweetness range similar to the ice cream control for diabetics with aspartame. The response variable was the sweetness of the mixtures, determined by a 10 cm nonstructured scale with 15 trained tasters. The design matrix was developed on a laboratory scale. The results were analyzed using the response surface and numerical optimization methodology. Sweetness intensity was explained by a special cubic model. With the model adjustment and the numerical optimization, six alternatives were obtained for the making of the product, being selected the one of less proportion of sorbitol 10% and 0.48% of Estevia to be evaluated in the ice cream to pilot scale. A product with satisfactory nutritional properties was achieved with low fat content, protein content higher than traditional milk ice cream by more than 50% and the caloric value was reduced to 68%. The viscosity of the mixture as well as the yield and melting of the product corresponded to the type of ice cream. The acceptance by the diabetic population cataloged it as I really like it. [ABSTRACT FROM AUTHOR]

In vitro multiplication of Stevia rebaudiana Bertoni has been described previously in different reference sources. However, the implication of the investigations carried out in the productive scale processes is not informed. The present work was carried out with the objective of establishing a strategy for the in vitro propagation of S. rebaudiana. Studies were carried out on planting, seedling multiplication as well as rooting. The effect of growth regulators at different concentrations was determined in order to increase the production of large-scale seedlings. The in vitro establishment of meristematic apices was achieved with 66.67% explants free of microbial contaminants and 83.33% survival with the use of NaOCl (1% v / v) for 5 min and a previous treatment with Previcure. The treatment with 6-BAP 0.5 + AIB 0.2 mg l-1 was selected for in vitro multiplication, and 76.67% of rooting was achieved with 0.5 mg l-1 of IBA. These results allow to propose a strategy that reduces the time of obtaining apices for the rooting to two weeks. Its approach to a scale production scheme makes it useful for its implementation in the rapid micropropagation of elite clones and the production of plant material of stevia planting on a commercial scale. [ABSTRACT FROM AUTHOR]

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The extract of stevia leaves is usually dark which demands a clarification in order to be accepted by sweetener consumers. One of the using techniques is the decantation, which requires the use of effective products for best results. In the market, flocculant products are available, such as: NOVUSTM CE2666 (cationic) and BETZDEARBORNTMF11 (anionic). When these products are used at a certain level of concentration, satisfactory results of decantation and consequent clarification are provided. The aim of this paper was to compare the performance of the best polymers by removal percentage (color and turbidity) and by the decantation speed. A Jar Test device was used and the concentration of coagulant (aluminum sulfate) and of polyelectrolytes were varied, as well as pH at 8,0, 9,0 and 10,0. Calcium oxide was applied in this phase. The best condition was obtained when the anionic polyelectrolyte was used, reaching a turbidity removal of 97%.O extrato das folhas de estévia são normalmente de cor escura, exigindo uma clarificação para que se apresente com aspecto aceitável frente aos consumidores de adoçantes. Dentre as técnicas utilizadas figura a decantação, a qual necessita, porém, de bons produtos para sua eficácia. No mercado estão disponíveis produtos floculantes, tais como: NOVUSTMCE2666 (catiônico) e BETZDEARBORNTMF11 (aniônico), que utilizados em determinadas concentrações proporcionam resultados satisfatórios de decantação e conseqüente clarificação. O objetivo deste trabalho foi comparar através da percentagem de despigmentação (cor e turbidez) e velocidade de decantação, qual o melhor polímero. Utilizando-se um aparelho de Jar Test, fez-se testes variando-se a concentração do coagulante (sulfato de alumínio e dos polieletrólitos e variou-se também o pH em 8,0, 9,0 e 10,0 aplicando-se óxido de cálcio. A melhor condição foi conseguida utilizando o polieletrólito aniônico onde atingiu-se 97% para a percentagem de despigmentação (turbidez).

O extrato das folhas de estévia são normalmente de cor escura, exigindo uma clarificação para que se apresente com aspecto aceitável frente aos consumidores de adoçantes. Dentre as técnicas utilizadas figura a decantação, a qual necessita, porém, de bons produtos para sua eficácia. No mercado estão disponíveis produtos floculantes, tais como: NOVUSTMCE2666 (catiônico) e BETZDEARBORNTMF11 (aniônico), que utilizados em determinadas concentrações proporcionam resultados satisfatórios de decantação e conseqüente clarificação. O objetivo deste trabalho foi comparar através da percentagem de despigmentação (cor e turbidez) e velocidade de decantação, qual o melhor polímero. Utilizando-se um aparelho de Jar Test, fez-se testes variando-se a concentração do coagulante (sulfato de alumínio e dos polieletrólitos e variou-se também o pH em 8,0, 9,0 e 10,0 aplicando-se óxido de cálcio. A melhor condição foi conseguida utilizando o polieletrólito aniônico onde atingiu-se 97% para a percentagem de despigmentação (turbidez).

Para evaluar la producción de materia seca de estevia, variedad Morita II, en su etapa de establecimiento, como respuesta a la aplicación de N-P y K se estableció un experimento en un vertisol de Soledad de Doblado, Ver. Se utilizó un factorial 4x4x4, en bloques al azar, con cuatro repeticiones, para evaluar cuatro dosis de: N (0, 300, 350 y 400 ppm), P (0, 3, 4 y 5 Meq L-1) y K (0, 4, 5 y 6 Meq L-1). La parcela experimental y la útil estuvieron integradas por 20 y 5 plantas, respectivamente. Las fuentes utilizadas fueron: Mg(NO3)2, H3PO4 (84% de pureza) y K2SO4. Los tratamientos se aplicaron semanalmente, a partir de los 30 días después del trasplante (ddt), diluidos en agua, en el área de goteo, a razón de 50 mL planta-1. La cosecha se realizó a los 90 ddt. Las variables de respuesta fueron: materia seca de hoja, diámetro del tallo y altura de planta. Para diámetro de tallo y altura de planta no se encontró respuesta a ningún tratamiento de fertilización. La producción de materia seca de hoja mostró una respuesta significativa (p=0.022) a la fertilización nitrogenada y ninguna respuesta a la aplicación de P y K. Tal comportamiento se atribuyó a que el sitio experimental registró contenidos pobres de N y niveles de P y K superiores a los requeridos por el cultivo. No se observó una respuesta que indicara cierto nivel de interacción o sinergismo en el uso de una dosis combinada de N, P y K.

El presente trabajo de investigación se realizó para determinar el segmento de la planta de anís de monte y formulación apropiada de anís de monte y hojas de estevia en la elaboración de un filtrante edulcorado; para lo cual se emplearon plantas de anís de monte y hojas de estevia, las cuales fueron lavadas, desinfectadas, secadas a 65°C, molidas, tamizadas y envasadas; posteriormente se realizaron las formulaciones del filtrante con anís de monte y hojas de estevia (90:10; 85:15; 80:20 y 75:25), empleando un gramo por muestra envasadas en papel termosellable; los resultados del color, tiempo de infusión y pH; asimismo, las evaluaciones organolépticas de olor, sabor, dulzor y aspecto general se procesaron empleando el paquete estadístico SAS (Statistical Analysis System) for Window V8. Los resultados mostraron que empleando 80 a 85% hojas + flores de anís de monte y 15 a 20% de hojas de estevia se obtiene un filtrante edulcorado con adecuadas características organolépticas.

A tendência das indústrias que se preocupam em promover a saúde e prevenir doenças está em investir no desenvolvimento de tecnologias para produção de alimentos com baixas calorias e reduzido teor de gordura, mantendo suas qualidades nutricionais. Um dos estudos mais freqüentes é a substituição do açúcar por edulcorantes não calóricos, com a preocupação que estes substitutos sejam semelhantes em função organoléptica. Nas folhas da planta conhecida como Stevia rebaudiana (Bert.) Bertoni (Asteraceae), ou simplesmente estévia, se encontram glicosídeos adoçantes (edulcorantes), como o esteviosídeo, rebaudiosídeos A, B, C, D, E e dulcosídeos A e B. Seu extrato aquoso apresenta-se em estado natural na cor marrom, o que o torna inconveniente para o consumidor usual. Neste trabalho, utilizou-se o cacto Cereus peruvianus como alternativa natural para a clarificação deste extrato. O cacto comportou-se como uma resina fortemente ácida e eliminou cerca de 95%, em média, a cor e turbidez do extrato de estévia

The effects of the addition of non-caloric sweeteners (stevia and aspartame) on the physicochemical properties of lyophilized mango peels (Kent and Keitt varieties) were evaluated. Drying and porosity kinetics were measured. Water activity, hydration, pH, titratable acidity and fiber content were measured. The results showed that during drying, the samples treated with the two sweeteners, had lower contents of humidity, porosity and rehydration, compared to the untreated control samples. Treatments with added aspartame showed porosity and rehydration values higher than the samples treated with stevia (p <0.05). The two varieties mango peels had high total dietary fiber content (~17.8 for Ken and ~22.4 for Keitt). All treatments showed the uasua features of stable dehydrated product, with humidity lower than 7.09% (dry basis) and water activity lower than 0.37. Dehydrated mango peels with non-caloric solutes can be used for direct consumption, or may be incorporated to cereals. [ABSTRACT FROM AUTHOR]

Título en ingles: Micropropagation of Stevia rebaudiana Bertoni, a natural sweetener, through pre existing meristem explants Titulo corto: Micropropagación de Stevia rebaudiana Bertoni Resumen: Las hojas de Stevia rebaudiana son fuente de esteviosidos y rebaudiosidos, sustancias endulzantes con bajo contenido calórico. La propagación sexual y clonal de estevia es difícil debido a la calidad de la semilla y el tamaño reducido de la planta. Para evaluar la multiplicación, brotes establecidos in vitro fueron cultivados en ½ MS con cinco concentraciones de BAP (0.0, 2.22, 4.44, 8.88 y 17.6 µM). Posteriormente, los tallos multiplicados se subcultivaron en presencia de cinco concentraciones de ANA (0.0, 2.69, 5.37, 10.74 de 21.48 µM) para evaluar enraizamiento. Finalmente, tallos multiplicados sin enraizar, tratados o no con 0.4% de ANA, y otros enraizados in vitro fueron transferidos a condiciones ex vitro. Todos los experimentos fueron distribuidos usando un DCA. Los resultados indicaron que el medio 1/2MS adicionado con BAP indujo una mayor tasa de multiplicación. 10.74 µM de ANA indujo el mejor enraizamiento; sin embargo, los tallos sin enraizamiento resultaron en la mayor supervivencia ex vitro. Palabras clave: estevia, esteviosido, micropropagación, reguladores de crecimiento vegetal. Abstract: Stevia rebaudiana Bertoni leaves are source of stevioside and rebaudioside, non-caloric sweetener substances. Seed and cutting estevia propagation are difficult due to seed sterility and small size plant. To evaluate shoot proliferation, in vitro-established estevia shoots were cultured in ½ MS with five (0.0, 2.22, 4.44, 8.88 and 17.6 µM) BAP levels. Afterwards, proliferated shoots were cultured on ½ MS with five NAA levels (0.0, 2.69, 5.37, 10.74 and 21.48 µM) to evaluate shoot rooting. Finally, non-rooted shoots, in vitro-rooted shoots and non-rooted shoots treated with a 0.4% NAA powder were transferred to ex vitro conditions. All experiments were distributed using a complete randomized design. The data indicated that BAP treated shoots showed a higher rate of shoot proliferation. An 87% of rooting and higher number of roots per explant was achieved with 10.74 µM of NAA. Non-rooted shoots transferred directly from Stage II showed the best survival rate. Key words: Stevia, stevioside, micropropagation, plant growth regulator.

Estudou-se a absorção e o acúmulo de macronutrientes pela estévia, em condições de cultivo comercial no campo. Foram avaliados dois índices nutricionais: Taxa de Absorção Relativa do Nutriente e Taxa de Acumulação Líquida Organogênica do Nutriente. Foram realizadas 7 coletas a cada 15 dias a partir do transplante. Pouco antes ou no início do florescimento, a produção de 1 tonelada de folhas secas exigiu, em kg: N-64,6; P-7,6; K-56,1; Ca-15,8; Mg-3,6 e S-3,6. Para a produção de sementes, correspondente a 1 tonelada de folhas secas, a extração de macronutrientes, em kg, foi: N-130; P-18,8; K-131,5; Ca-43,7; Mg-8,3 e S-9,7.