Abstract

Stevia rebaudiana (Bertoni), a perennial shrub, is the sweetest plant belonging to the Asteraceae family. Stevia leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsible for sweetness and have been utilized commercially for sugar substitution in foods, beverages, and medicines. To the best of our knowledge, a large number of studies have been carried out on composition, health implications, and safety of steviol glycosides. However, commercial production of stevia-incorporated food products needs further research in order to meet the huge global demand. Stevia-incorporated products possess better sweetening potency and maximum consumer acceptability, when compared with other sugar substitutes. Hence, the current research attempts to review the health promoting effects of stevia with special emphasis on its application in the food system. The paper majorly features 1) the anti-hyperglycemic, anti-hypertensive, anti-caries, anti-inflammatory, and anti-cancer benefits of stevia, 2) value-added stevia-incorporated products, e.g. bakery, dairy, and beverages, 3) the effect of incorporation of stevia on physicochemical, rheological, and nutritional food properties, 4) the current status and regulatory perspective of utilizing stevia at national and international level. Due to legislative actions and growing consumer awareness, public interest in natural sweeteners has significantly increased. Since the use of artificial sweetener has recently been questioned, the data the present article provides will be useful for consumers and manufacturers that seek an alternative.

Keywords

Stevia rebaudiana; sugar substitutes, health benefits, value addition, product characteristics, consumer acceptability

REFERENCES

1. Savita S.M., Sheela K., Sunanda S., Shankar A.G., and Ramakrishna P. Stevia rebaudiana–A functional component for food industry. Journal of Human Ecology, 2004, vol. 15, no. 4. pp. 261–264. DOI: https://doi.org/10.1080/09709274.2004.1190573.
2. Brandle J.E. and Telmer P.G. Steviol glycoside biosynthesis. Phytochem, 2007, vol. 68, no. 14, pp. 1855–1863. DOI: https://doi.org/10.1016/j.phytochem.2007.02.010.
3. Koyama E., Kitazawa K., Ohori Y., et al. In vitro metabolism of the glycosidic sweeteners, stevia mixture and enzymatically modified stevia in human intestinal microflora. Food and Chemical Toxicology, 2003, vol. 41, no. 3, pp. 359–374. DOI: https://doi.org/10.1016/S0278-6915(02)00235-1.
4. Carakostas M.C., Curry L.L., Boileau A.C., and Brusick D.J. Overview: The history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages. Food and Chemical Toxicology, 2008, vol. 46, no. 7, pp. S1–S10. DOI: https://doi.org/10.1016/j.fct.2008.05.003.
5. Megeji N.W., Kumar J.K., Singh V., Kaul V.K., and Ahuja P.S. Introducing Stevia rebaudiana, a natural zero-calorie sweetener. Current Science, 2005, vol. 88, no. 5, pp. 801–804.
6. Soejarto D.D., Kinghorn A.D., and Farnsworth N.R. Potential sweetening agents of plant origin. III. Organoleptic evaluation of Stevia leaf herbarium samples for sweetness. Journal of Natural Products, 1982, vol. 45, no. 5, pp. 590–559. DOI: https://doi.org/10.1021/np50023a013.
7. Jeppesen P., Gregersen S., Alstrup K., and Hermansen K. Stevioside induces antihyperglycaemic, insulinotropic and glucagonostatic effects in vivo: Studies in the diabetic Goto-Kakizaki (GK) rats. Phytomedicine, 2002, vol. 9, no. 1, pp. 9–14. DOI: https://doi.org/10.1078/0944-7113-00081.
8. Jeppesen P., Gregersen S., Poulsen C., and Hermansen K. Stevioside acts directly on pancreatic β cells to secrete insulin: Actions independent of cyclic adenosine monophosphate and adenosine triphosphate-sensitive K+-channel activity. Metabolism: Clinical and Experimental, 2002, vol. 49, no. 2, pp. 208–214. DOI: https://doi.org/10.1016/S0026-0495(00)91325-8.
9. Jeppesen PB, Gregersen S, Rolfsen SED, et al. Antihyperglycemic and blood pressure-reducing effects of stevioside in the diabetic Goto-Kakizaki rat. Metabolism: Clinical and Experimental, 2003, vol. 52, no. 3, pp. 372–378. DOI: https://doi.org/10.1053/meta.2003.50058.
10. Gregersen S., Jeppesen P.B., Holst J.J., and Hermansen K. Antihyperglycemic effects of stevioside in type 2 diabetic subjects. Metabolism: Clinical and Experimental, 2004, vol. 53, no. 1, pp. 73–76. DOI: https://doi.org/10.1016/j.metabol.2003.07.013.
11. Chen T.H., Chen S.C., Chan P., et al. Mechanism of the Hypoglycemic Effect of Stevioside, a Glycoside of Stevia rebaudiana. Planta Medica, 2005, vol. 71, no. 2, pp. 108–113. DOI: https://doi.org/10.1055/s-2005-837775.
12. Misra H., Soni M., Silawat N., et al. Antidiabetic activity of medium-polar extract from the leaves of Stevia rebaudiana Bert. (Bertoni) on alloxan-induced diabetic rats. Journal of Pharmacy and Bioallied Sciences, 2011, vol. 3, no. 2, pp. 242–248. DOI: https://doi.org/10.4103/0975-7406.80779.
13. Saravanan R., Babu K.V., and Ramachandran V. Effect of Rebaudioside A, a diterpenoid on glucose homeostasis in STZ-induced diabetic rats. Journal of Physiology and Biochemistry, 2012, vol. 68, no. 3, pp. 421–431. DOI: https://doi.org/10.1007/s13105-012-0156-0.
14. Assaei R., Mokarram P., Dastghaib S., et al. Hypoglycemic Effect of Aquatic Extract of Stevia in Pancreas of Diabetic Rats: PPARγ-dependent Regulation or Antioxidant Potential. Avicenna Journal of Medical Biotechnology, 2016, vol. 8, no. 2, pp. 65–74.
15. Melis M.S. A crude extract of Stevia rebaudiana increases the renal plasma flow of normal and hypertensive rats. Brazilian Journal of Medical and Biological Research, 1996, vol. 29, no. 5, pp. 669–675.
16. Chan P., Tomlinson B., Chen Y., et al. A double-blind placebo-controlled study of the effectiveness and tolerability of oral stevioside in human hypertension. British Journal of Clinical Pharmacology, 2001, vol. 50, no. 3, pp. 215–220. DOI: https://doi.org/10.1046/j.1365-2125.2000.00260.x.
17. Melis M.S. and Sainati A.R. Participation of prostaglandins in the effect of stevioside on rat renal function and arterial pressure. Brazilian Journal of Medical and Biological Research, 1991, vol. 24, no. 12, pp. 1269–1276.
18. Melis M. Effects of Steviol on renal function and mean arterial pressure in rats. Phytomedicine, 1997, vol. 3, no. 4, pp. 349–352. DOI: https://doi.org/10.1016/S0944-7113(97)80008-6.
19. Maki K.C., Curry L.L., Reeves M.S., et al. Chronic consumption of rebaudioside A, a steviol glycoside, in men and women with type 2 diabetes mellitus. Food and Chemical Toxicology, 2008, vol. 46, no. 7, pp. S47–S53. DOI: https://doi.org/10.1016/j.fct.2008.05.007.
20. Gupta P., Gupta N., Pawar A.P., et al. Role of Sugar and Sugar Substitutes in Dental Caries: A Review. ISRN Dent, 2013, 5 p. DOI: https://doi.org/10.1155/2013/519421.
21. Slavutzky S.M. Stevia and sucrose effect on plaque formation. Journal fur Verbraucherschutz und Lebensmittelsicherheit, 2010, vol. 5, no. 2, pp. 213–216. DOI: https://doi.org/10.1007/s00003-010-0555-5.
22. Giacaman R.A., Campos P., Munoz-Sandoval C., and Castro R.J. Cariogenic potential of commercial sweeteners in an experimental biofilm caries model on enamel. Archives of Oral Biology, 2013, vol. 58, no. 9, pp. 1116–1122. DOI: https://doi.org/10.1016/j.archoralbio.2013.03.005.
23. Shiozaki K., Nakano T., Yamaguchi T., Sato M., and Sato N. The protective effect of stevia extract on the gastric mucosa of rainbow trout Oncorhynchus mykiss (Walbaum) fed dietary histamine. Aquaculture Research, 2004, vol. 35, no. 15, pp. 1421–1428. DOI: https://doi.org/10.1111/j.1365-2109.2004.01164.x.
24. Shiozaki K., Fujii A., Nakano T., Yamaguchi T., and Sato M. Inhibitory Effects of Hot Water Extract of the Stevia Stem on the Contractile Response of the Smooth Muscle of the Guinea Pig Ileum. Bioscience, Biotechnology and Biochemistry, 2006, vol. 70, no. 2, pp. 489–494. DOI: https://doi.org/10.1271/bbb.70.489.
25. Pandiyan R., Velu R.K., Chandrasekaran S.K., and Bashiyam P. Effect on extracts of Stevia rebaudiana Bertoni. In ethanol induced gastric ulcer by using Wister rats. Recent Research in Science and Technology, 2009, vol. 1, no. 3, pp. 127–130.
26. Akihisa T., Hamasaki Y., Tokuda H., et al. Microbial Transformation of Isosteviol and Inhibitory Effects on Epstein−Barr Virus Activation of the Transformation Products. Journal of Natural Products, 2004, vol. 67, no. 3, pp. 407–410. DOI: https://doi.org/10.1021/np030393q.
27. Yasukawa K., Kitanaka S., and Seo S. Inhibitory Effect of Stevioside on Tumor Promotion by 12-O-Tetradecanoylphorbol-13-acetate in Two-Stage Carcinogenesis in Mouse Skin. Biological and Pharmaceutical Bulletin, 2002, vol. 25, no. 11, pp. 1488–1490. DOI: https://doi.org/10.1248/bpb.25.1488.
28. Takasaki M., Konoshima T., Kozuka M., et al. Cancer preventive agents. Part 8: Chemopreventive effects of stevioside and related compounds. Bioorganic & Medicinal Chemistry, 2009, vol. 17, no. 2, pp. 600–605. DOI: https://doi.org/10.1016/j.bmc.2008.11.077.
29. Deshmukh S.R. and Kedari V.R. Isolation, Purification and Characterization of Sweetners from Stevia Rebaudiana (Bertoni) for their Anticancerous Activity Against Colon Cancer. World Journal of Pharmacy and Pharmaceutical Sciences, 2014, vol. 3, no. 5, pp. 1394–1410.
30. Paul S., Sengupta S., Bandyopadhyay T.K., and Bhattacharyya A. Stevioside Induced ROS-Mediated Apoptosis Through Mitochondrial Pathway in Human Breast Cancer Cell Line MCF-7. Nutrition and Cancer, 2012, vol. 64, no. 7, pp. 1087–1094. DOI: https://doi.org/10.1080/01635581.2012.712735.
31. Azais-Braesco V., Sluik D., Maillot M., Kok F., and Moreno L.A. A review of total & added sugar intakes and dietary sources in Europe. Nutrition Journal, 2017, vol. 16, no. 1. DOI: https://doi.org/10.1186/s12937-016-0225-2.
32. Gao J., Brennan M.A., Mason S.L., and Brennan C.S. Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. International Journal of Food Science and Technology, 2016, vol. 51, no. 9, pp. 1979–1987. DOI: https://doi.org/10.1111/ijfs.13143.
33. Grigor J.M., Brennan C.S., Hutchings S.C., and Rowlands D.S. The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis. International Journal of Food Science & Technology, 2016, vol. 51, no. 1, pp. 3–13. DOI: https://doi.org/10.1111/ijfs.13005.
34. Panpatil V.V. and Polasa K. Assessment of stevia (Stevia rebaudiana)–natural sweetener: A review. Journal of Food Science and Technology, 2008, vol. 45, no. 6, pp. 467–473.
35. Karp S., Wyrwisz J., Kurek M., and Wierzbicka A. Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement. Food Science and Biotechnology, 2016, vol. 25, no. 6, pp. 1591–1596. DOI: https://doi.org/10.1007/s10068-016-0245-x.
36. Karp S., Wyrwisz J., Kurek M.A., and Wierzbicka A. Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production. International Journal of Food Science and Technology, 2017, vol. 52, no. 4, pp. 944–953. DOI: https://doi.org/10.1111/ijfs.13358.
37. Kulthe A.A., Pawar V.D., Kotecha P.M., Chavan U.D., and Bansode V.V. Development of high protein and low calorie cookies. Journal of Food Science and Technology, 2014, vol. 51, no. 1, pp. 153–157. DOI: https://doi.org/10.1007/s13197-011-0465-2.
38. Ozdemir C., Arslaner A., Ozdemir S., and Allahyari M. The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology, 2015, vol. 52, no. 11, pp. 7545–7548. DOI: https://doi.org/10.1007/s13197-015-1784-5.
39. Alizadeh M., Azizi-Lalabadi M., and Kheirouri S. Impact of using stevia on physicochemical, sensory, rheology and glycemic index of soft ice cream. Food and Nutrition Sciences, 2014, vol. 5, no. 4, pp. 390–396. DOI: https://doi.org/10.4236/fns.2014.54047.
40. Lisak K., Jelicic I., Tratnik L., and Bozanic R. Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt. Mljekarstvo, 2011, vol. 61, no. 3, pp. 220–225.
41. Reis R.C., Minim V.P., Bolini H., et al. Sweetness equivalence of different sweeteners in strawberry‐flavored yogurt. Journal of Food Quality, 2011, vol. 34, no. 3, pp. 163–170. DOI: https://doi.org/10.1111/j.1745-4557.2011.00378.x.
42. Murphy M.M., Douglass J.S., Johnson R.K., and Spence L.A. Drinking Flavored or Plain Milk Is Positively Associated with Nutrient Intake and Is Not Associated with Adverse Effects on Weight Status in US Children and Adolescents. Journal of the American Dietetic Association, 2008, vol. 108, no. 4, pp. 631–639. DOI: https://doi.org/10.1016/j.jada.2008.01.004.
43. Berkey C.S., Rockett H.R., Field A.E., Gillman M.W., and Colditz G.A. Sugar‐Added Beverages and Adolescent Weight Change. Obesity Research, 2004, vol. 12, no. 5, pp. 778–788. DOI: https://doi.org/10.1038/oby.2004.94.
44. Malik V.S., Schulze M.B., and Hu F.B. Intake of sugar-sweetened beverages and weight gain: a systematic review. American Journal of Clinical Nutrition, 2006, vol. 84, no. 2, pp. 274–288.
45. Li X.E., Lopetcharat K., and Drake M.A. Parents’ and Children's Acceptance of skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts. Journal of Food Science, 2015, vol. 80, no. 5, pp. S1083–S1092. DOI: https://doi.org/10.1111/1750-3841.12835.
46. Parpinello G.P., Versari A., Castellari M., and Galassi S. Stevioside as a replacement of sucrose in peach juice: sensory evaluation. Journal of Sensory Studies, 2001, vol. 16, no. 5, pp. 471–484. DOI: https://doi.org/10.1111/j.1745-459X.2001.tb00314.x.
47. Arthey D. and Ashurst P.R. Fruit processing. New York: Springer Publ., 1996. 248 p. DOI: https://doi.org/10,1007/978-1-4615-2103-7.
48. Vieira S.M., Silva T.M., and Gloria M.B.A. Influence of processing on the levels of amines and proline and on the physico-chemical characteristics of concentrated orange juice. Food Chemistry, 2010, vol. 119, no. 1, pp. 7–11. DOI: https://doi.org/10.1016/j.foodchem.2008.12.069.
49. Hosseini S., Goli S.A.H., and Keramat J. Production and characterization of low-calorie orange nectar containing stevioside. Journal of Food Science and Technology, 2015, vol. 52, no. 10, pp. 6365–6374. DOI: https://doi.org/10.1007/s13197-015-1739-x.
50. Maya D. and Ritu P. Formulation of fruit (orange juice) and whey based beverages flavoured with different herbs using natural sweetener as stevia. International Journal of Scientific Research and Education, 2016, vol. 4, no. 10, pp. 5975–5979. DOI: http://doi.org/10.18535/ijsre/v4i10.08.
51. Cadena R.S., Cruz A.G., Netto R.R., et al. Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time. Food Research International, 2013, vol. 54, no. 2, pp. 1670–1679. DOI: https://doi.org/10.1016/j.foodres.2013.10.012.
52. Rocha I.F.D.O. and Bolini H.M.A. Passion fruit juice with different sweeteners: Sensory profile by descriptive analysis and acceptance. Food Science and Nutrition, 2015, vol, 3, no. 2, pp. 129–139. DOI: https://doi.org/10.1002/fsn3.195.
53. Giri A., Rao H.G. and Ramesh V. Effect of partial replacement of sugar with stevia on the quality of kulfi. Journal of Food Science and Technology, 2012, vol. 51, no. 8, pp. 1612–1616. DOI: https://doi.org/10.1007/s13197-012-0655-6.
54. Soukoulis C., Lebesi D., and Tzia C. Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chemistry, 2009, vol. 115, no. 2, pp. 665–671. DOI: https://doi.org/10.1016/j.foodchem.2008.12.070.
55. Struck S., Jaros D., Brennan C.S., and Rohm H. Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, 2014, vol. 49, no. 9, pp. 1963–1976. DOI: https://doi.org/10.1111/ijfs.12617.
56. Abdel-Salam A.M., Ammar A.S., Galal W.K. Evaluation and properties of formulated low calories functional yoghurt cake. Journal of Food, Agriculture and Environment, 2009, vol. 7, no. 2, pp. 218–221.
57. Azevedo B.M., Morais‐Ferreira J.M., Luccas V., and Bolini H.M.A. Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics. International Journal of Food Science & Technology, 2017, vol. 52, no. 8, pp. 1731–1738. DOI: https://doi.org/10.1111/ijfs.13470.
58. Singh D., Rai D.C., Bhinchhar B.K., and Choudhary B.L. Effect of Stevia on the Chemical Composition of Low Calorie Herbal Kulfi. International Journal of Current Microbiology and Applied Sciences, 2017, vol. 6, no. 8, pp. 1190–1196. DOI: http://doi.org/10.20546/ijcmas.2017.602.147.
59. Shah A.B., Jones G.P., and Vasiljevic T. Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties. International Journal of Food Science and Technology, 2010, vol. 45, no. 7, pp. 1426–1435. DOI: https://doi.org/10.1111/j.1365-2621.2010.02283.x.
60. Singham P., Birwal P., Yadav B.K. Importance of Objective and Subjective Measurement of Food Quality and their Inter-relationship. Journal Food Processing & Technology, 2015, vol. 6, no. 9. DOI: https://doi.org/10.4172/2157-7110.1000488.
61. Sidel J.L. and Stone H. The role of sensory evaluation in the food industry. Food Quality and Preference, 1993, vol. 4, no. 1–2, pp. 65–73. DOI: https://doi.org/10.1016/0950-3293(93)90314-V.
62. Gardana C., Scaglianti M., and Simonetti P. Evaluation of steviol and its glycosides in Stevia rebaudiana leaves and commercial sweetener by ultra-high-performance liquid chromatography-mass spectrometry. Journal of Chromatography A, 2010, vol. 1217, no. 9, pp. 1463–1470. DOI: https://doi.org/10.1016/j.chroma.2009.12.036.