Stevia rebaudiana Bertoni – health benefits and technology applications in food production. A review®

Pielak, Marlena; Czarniecka-Skubina, Ewa

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Tytuł artykułu

Stevia rebaudiana Bertoni – health benefits and technology applications in food production. A review®

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Pielak Marlena , Czarniecka-Skubina Ewa

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Warianty tytułu

Stevia rebaudiana Bertoni – przegląd korzyści zdrowotnych oraz technologicznych zastosowań w produkcji żywności®

Języki publikacji

Abstrakty

Stevia (Stevia rebaudiana Bertoni), a shrub of the Compositae family, is cultivated in many regions of the world for its sweet taste. The sweetness of this plant is a result of steviol glycosides containment, which are 100-300 times sweeter than sucrose. Steviol glycosides have been used as a sweetener and sugar substitute in the food industry. Scientific studies indicate that the regular consumption of steviol glycosides can have a positive effect on health and the human body. Among others they lower blood glucose levels, lower blood pressure and cholesterol, as well as have a protective effect on the pancreas and kidneys. Due to their technological properties, they are used, among others, in the production of beverages and confectionery. Steviol glycosides have the potential to become an important sweetener in the natural food market due to their functional and sensory properties. In combination with other ingredients, they are used to create functional food products with beneficial health properties. The aim of the article was is to present the properties of stevia and the steviol glycosides isolated therefrom, highlighting the health and technological benefits and possible applications in the food industry.

Stewia (Stevia rebaudiana Bertoni), krzew z rodziny Compositae, uprawiany jest w wielu regionach świata ze względu na swój słodki smak. Słodycz, roślina ta zawdzięcza obecności glikozydów stewiolowych, 100–300 razy bardziej słodkich niż sacharoza. Glikozydy stewiolowe znalazły zastosowanie jako substancja słodząca, substytut cukru w przemyśle spożywczym. Ze względu na swój bogaty profil odżywczy glikozydy stewiolowe wykazują właściwości biologiczne. Badania naukowe wskazują, że regularne ich spożycie może mieć pozytywny wpływ na zdrowie i organizm człowieka poprzez m.in. obniżenie poziomu glukozy we krwi, obniżenie ciśnienia i cholesterolu, ochronne działanie na trzustkę i nerki. Ze względu na właściwości technologiczne stosowane są między innymi w produkcji napojów i wyrobów cukierniczych. Glikozydy stewiolowe mają potencjał aby stać się ważną substancją słodzącą na rynku żywności naturalnej ze względu na właściwości funkcjonalne i sensoryczne. W połączeniu z innymi składnikami wykorzystywane są do wytworzenia funkcjonalnych produktów spożywczych o korzystnych właściwościach zdrowotnych. Celem artykułu jest przedstawienie właściwości stewii i izolowanych z niej glikozydów stewiolowych, z podkreśleniem korzyści zdrowotnych i technologicznych oraz możliwego zastosowania w przemyśle spożywczym.

Słowa kluczowe

Stevia Rebaudiana Bertoni steviol glycosides health benefits technological process

Stevia Rebaudiana Bertoni glikozydy stewiolowe korzyści zdrowotne proces technologiczny

Wydawca

Wyższa Szkoła Menadżerska

Czasopismo

Postępy Techniki Przetwórstwa Spożywczego

Rocznik

2021

Tom

nr 1

Strony

141--155

Opis fizyczny

Bibliogr. 96 poz., tab.

Twórcy

autor

Pielak Marlena

marlena_pielak@sggw.edu.pl

Szkoła Główna Gospodarstwa Wiejskiego w Warszawie – SGGW, Polska

https://orcid.org/0000-0002-6376-4097

autor

Czarniecka-Skubina Ewa

Szkoła Główna Gospodarstwa Wiejskiego w Warszawie – SGGW, Polska

https://orcid.org/0000-0001-6557-5436

Bibliografia

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Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).

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