Published October 3, 2022 | Version v1
Journal article Open

Determination of technological parameters of obtaining stevia extract

Authors/Creators

  • 1. National University of Food Technologies

Description

The prospects for the use of a plant raw material – stevia as a natural sweetener for obtaining sweet extracts have been substantiated. Literary research has been conducted on the expediency of carrying out preparatory operations of stevia-raw material in order to intensify mass exchange processes during extraction; their necessity has been theoretically justified. A number of studies have been conducted with the aim of intensifying the process of extracting the dry mass of stevia leaves. Preliminary preparation of stevia was carried out – crushing (using a laboratory crusher – A1-DM2R) and subsequent sieving to the average size of the leaf fraction – 3.9±0.1 mm. It is proposed to use whey from the production of sour milk cheese to obtain sweet extracts of stevia for their further use in the food industry. It has been established, that the highest efficiency of the extraction process of the prepared dry stevia leaf mass is achieved with a hydromodule – 1:15. Carrying out the process under these conditions allows to achieve the highest degree of extraction of extractive substances – 29.9. The results of the experimental studies, obtained and presented in the article, can be used to carry out further physicochemical analyzes of the quality of the obtained stevia extracts and the possibility of combining them with a milk base to obtain a dietary range of food products

Files

Determination of technological parameters of obtaining stevia extract_zenodo.pdf

Files (937.7 kB)

Additional details

References

  • Aceval Arriola, N. D., de Medeiros, P. M., Prudencio, E. S., Olivera Müller, C. M., de Mello Castanho Amboni, R. D. (2016). Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content. Food Bioscience, 13, 32–40. doi: https://doi.org/10.1016/j.fbio.2015.12.001
  • Pielak, M., Czarniecka-Skubina, E., Trafiałek, J., Głuchowski, A. (2019). Contemporary Trends and Habits in the Consumption of Sugar and Sweeteners – A Questionnaire Survey among Poles. International Journal of Environmental Research and Public Health, 16 (7), 1164. doi: https://doi.org/10.3390/ijerph16071164
  • Giri, A., Rao, H. G. R., V, R. (2012). Effect of incorporating whey protein concentrate into stevia-sweetened Kulfi on physicochemical and sensory properties. International Journal of Dairy Technology, 66 (2), 286–290. doi: https://doi.org/10.1111/1471-0307.12005
  • Purkayastha, S., Markosyan, A., Prakash, I., Bhusari, S., Pugh, G., Lynch, B., Roberts, A. (2016). Steviol glycosides in purified stevia leaf extract sharing the same metabolic fate. Regulatory Toxicology and Pharmacology, 77, 125–133. doi: https://doi.org/10.1016/j.yrtph.2016.02.015
  • Yushchenko, N., Belemets, T. (2015). Use of milk whey for obtaining extracts based on stevia leaves. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 2 (22), 214–222. Available at: https://repo.btu.kharkov.ua/handle/123456789/1285
  • Cutrim, C. S., Cortez, M. A. S. (2018). A review on polyphenols: Classification, beneficial effects and their application in dairy products. International Journal of Dairy Technology, 71 (3), 564–578. Portico. doi: https://doi.org/10.1111/1471-0307.12515
  • Gaweł-Bęben, K., Bujak, T., Nizioł-Łukaszewska, Z., Antosiewicz, B., Jakubczyk, A., Karaś, M., Rybczyńska, K. (2015). Stevia Rebaudiana Bert. Leaf Extracts as a Multifunctional Source of Natural Antioxidants. Molecules, 20 (4), 5468–5486. doi: https://doi.org/10.3390/molecules20045468
  • Roik, M., Kuznetsova, I. (2018). Technology of manufacture concentrate from dried leaves of Stevia. Visnyk ahrarnoi nauky, 4, 48–54. Available at: https://agrovisnyk.com/pdf/ua_2018_04_08.pdf
  • Zaretska, D. K., Serdiuk, M. Ye. (2021). Ekstrakt zi steviyi, yak zaminnyk tsukru. Zbirnyk materialiv I Mizhnarodnoi naukovo-praktychnoi konferentsiyi «Ahrarna haluz suchasnoi Ukrainy: problemy ta perspektyvy rozvytku», 197–200.
  • Milani, P. G., Formigoni, M., Dacome, A. S., Benossi, L., Costa, C. E. M. D., Costa, S. C. D. (2017). New seminal variety of Stevia rebaudiana: Obtaining fractions with high antioxidant potential of leaves. Anais Da Academia Brasileira de Ciências, 89 (3), 1841–1850. doi: https://doi.org/10.1590/0001-3765201720170174
  • Silva, M. de O., Honfoga, J. N. B., Medeiros, L. L. de, Madruga, M. S., Bezerra, T. K. A. (2020). Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods. Molecules, 26 (1), 46. doi: https://doi.org/10.3390/molecules26010046
  • Putnik, P., Lorenzo, J., Barba, F., Roohinejad, S., Režek Jambrak, A., Granato, D. et. al. (2018). Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials. Foods, 7 (7), 106. doi: https://doi.org/10.3390/foods7070106
  • Roik, M. V., Kuznietsov, I. V. (2012). Vyvchennia yakosti steviyi-syrovyny (stevia rebaudiana bertoni) dlia yii podalshoho pererobliannia na biokontsentraty funktsionalnoho pryznachennia. Visnyk Natsionalnoho tekhnichnoho universytetu «KhPI», 26, 117–121. Available at: http://repository.kpi.kharkov.ua/bitstream/KhPI-Press/9781/1/vestnik_HPI_2012_26_Roik_Vyvchennia.pdf
  • Kuzmyk, U. H. (2018). Udoskonalennia tekhnolohiyi past kyslomolochnykh z prianoshchamy. Kyiv.
  • Panja, P., Mukhopadhyay, M. (2019). Extraction of Natural Sweetener from Stevia Leaves Using Pressurized Hot Water. Journal of Nutraceuticals and Food Science, 4 (1), 1–9. Available at: https://nutraceuticals.imedpub.com/extraction-of-natural-sweetener-from-stevia-leaves-using-pressurized-hot-water.php?aid=24651