Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) - Evaluation of the final products

Food Chemistry

Volumn 190, Issue , 2016, Pages 1151-1158

  Chranioti, Charikleia ^a   Chanioti, Sofia ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bitter aftertaste; Freeze drying; FT IR; Oven drying; SEM; Spray drying; Steviol glycosides; XRD

Indexed keywords

FLAVORS; GLYCOSIDES; MOISTURE; MOISTURE DETERMINATION; OVENS; POLYSACCHARIDES; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SPRAY DRYING; SUGAR SUBSTITUTES; SUGARS;

BITTER AFTERTASTE; FREEZE DRYING; OVEN DRYING; STEVIOL GLYCOSIDES; XRD;

DRYING;

INULIN; MALTODEXTRIN; STEVIOL; GLYCOSIDE; KAURANE DERIVATIVE;

AFTERTASTE; AQUEOUS SOLUTION; ARTICLE; BITTER TASTE; CHEMICAL PROCEDURES; CONTROLLED STUDY; DISPERSION; EVALUATION STUDY; FREEZE DRYING; INFRARED SPECTROSCOPY; INTERMETHOD COMPARISON; MICROENCAPSULATION; MOISTURE; NANOENCAPSULATION; OVEN DRYING; REFRACTION INDEX; SCANNING ELECTRON MICROSCOPY; SENSORY ANALYSIS; SENSORY EVALUATION; SOLID; SOLUBILITY; SPRAY DRYING; STEVIA; TASTE; TURBIDITY; VISCOSITY; WETTABILITY; X RAY DIFFRACTION; CHEMISTRY; PROCEDURES;

STEVIA REBAUDIANA;

DITERPENES, KAURANE; FREEZE DRYING; GLYCOSIDES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84935040824     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.083     Document Type: Article

References (40)

1. A. Alupului, I. Calinescu, and V. Lavric Ultrasonic vs. Microwave extraction intensification of active principles from medicinal plants AIDIC, Conference Series 9 2009 1 8 10.3303/AC0S0909001
2. S.H. Anwar, and B. Kunz The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying Journal of Food Engineering 105 2 2011 367 378
3. AOAC Official methods of analysis 1990 Association of Official Analytical Chemists Washington, USA
4. M. Apintanapong, and A. Noomhorm The use of spray drying to microencapsulate 2-acetyl-1-pyrroline, a major flavour component of aromatic rice International Journal of Food Science and Technology 38 2 2003 95-02
5. N. Bondarev, O. Reshetnyak, and A. Nosov Peculiarities of diterpenoid steviol glycoside production in in vitro cultures of Stevia rebaudiana Bertoni Plant Science 161 1 2001 155 163
6. Y.Z. Cai, and H. Corke Production and properties of spray-dried Amaranthus Betacyanin pigments Journal of Food Science 65 6 2000 1248 1252
7. M. Cano-Chauca, P.C. Stringheta, A.M. Ramos, and J. Cal-Vidal Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization Innovative Food Science and Emerging Technologies 5 4 2005 420 428
8. C. Chranioti, and C. Tzia Binary mixtures of modified starch, maltodextrin and chitosan as efficient encapsulating agents of fennel oleoresin Food Bioprocess Technology 6 11 2013 3238 3246 10.1007/s11947-012-0966-7
9. Chranioti, C., Chanioti, S., & Tzia, C. (2015). Microencapsulation of steviol glycosides (Stevia rebaudiana Bertoni) by a spray drying method - Evaluation of encapsulated products and prepared syrups. International Journal of Food Studies (in press).
10. J. Coates Interpretation of infrared spectra, a practicalapproach R.A. Meyers, Encyclopedia of analyticalchemistry 2000 John Wiley & Sons Ltd Chichester, England 10815 10837
11. A. Dacome, C. Da Silva, C. Da Costa, J. Fontana, J. Adelmann, and S.C. Da Costa Sweet diterpenic glycosides balance of a new cultivar of Stevia rebaudiana (Bert.) Bertoni: Isolation and quantitative distribution by chromatographic, spectroscopic, and electrophoretic methods Process Biochemistry 40 11 2005 3587 3594
12. E.F. De Oliveira, H.C.B. Paula, and R.C.M. De Paula Alginate/cashew gum nanoparticles for essential oil encapsulation Colloids and Surfaces B: Biointerfaces 113 1 2014 146 151
13. J.M. Dzondo-Gadet, A. Nzikou, M.L. Etoumongo, and S. Desobry Encapsulation and storage of safou pulp oil in 6DE maltodextrins Process Biochemistry 40 1 2005 265 271
14. C.S. Favaro-Trindade, A.S. Santana, E.S. Monterrey-Quintero, M.A. Trindade, and F.M. Netto The use of spray drying technology to reduce bitter taste of casein hydrolysate Food Hydrocolloids 24 4 2010 336 340
15. J. Garcia-Noguera, C.L. Weller, F.I.P. Oliveira, S. Rodrigues, and A.N. Fernandes Dual-stage sugar substitution in strawberries with a Stevia-based sweetener Innovative Food Science and Emerging Technologies 11 1 2010 225 230
16. C. Gardana, M. Scaglianti, and P. Simonettia 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 1217 9 2010 1463 1470
17. D. Guggisberg, P. Piccinali, and K. Schreier Effects of sugar substitution with stevia, actilight and stevia combinations or palatinose on rheological and sensory characteristics of low-fat and whole milk set yoghurt International Dairy Journal 21 9 2011 636 644
18. J. He, L.E. Rodriguez-Saona, and M.M. Giusti Mid infrared spectroscopy for juice authentication-rapid differentiation of commercial juices Journal of Agricultural and Food Chemistry 55 11 2007 4443 4452
19. S.F. Hosseini, M. Zandi, M. Rezae, and F. Farahmandghavi Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study Carbohydrate Polymers 95 1 2013 50 56
20. I.S. Kim, M. Yang, O.H. Lee, and S.N. Kang The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts LWT - Food Science and Technology 44 5 2011 1328 1332
21. D. Krishnaiah, R. Sarbatly, and R. Nithyanandam Microencapsulation of Morinda citrifolia L. extract byspray-drying Chemical Engineering Research and Design 90 5 2012 622 632
22. A.C. Kshirsagar, V.B. Yenge, A. Sarkar, and R.S. Singhal Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation Food Chemistry 113 4 2009 1139 1145
23. R. Lemus-Mondaca, A. Vega-Glvez, L. Zura-Bravo, and K. Ah-Hen Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects-Review Food Chemistry 132 3 2012 1121 1132
24. H.K. Lim, C.P. Tan, J. Bakar, and S.P. Ng 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 5 4 2011 1220 1227 10.1007/s11947-011-0555-1
25. J.J. Ma, X.Y. Mao, Q. Wang, S. Yang, D. Zhang, and S.W. Chen Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate LWT - Food Science and Technology 56 2 2014 296 302
26. S.E.M. Ortiz, A. Mauri, E.S. Monterrey-Quintero, M.A. Trindade, A.S. Santana, and C.S. Favaro-Trindade Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate LWT - Food Science and Technology 42 5 2009 919 923
27. S. Pang, C. Ma, N. Zhang, and L. He Investigation of the solubility enhancement mechanism of rebaudioside D using a solid dispersion technique with potassium sorbate as a carrier Food Chemistry 174 2015 564 570
28. R.M. Pangborn Relative taste intensities of selected sugars and organic acids Journal of Food Science 28 6 1963 726 733
29. G.P. Parpinello, A. Versari, M. Castellari, and S. Galassi Stevioside as a replacement of sucrose in peach juice: sensory evaluation Journal of Sensory Studies 16 5 2001 471 484
30. M. Puri, D. Sharma, and A. Tiwari Downstream processing of stevioside and its potential applications Biotechnology Advances 29 6 2011 781 791
31. G.A. Rocha-Selmi, A.C. Theodoro, M. Thomazini, H.M.A. Bolini, and C.S. Favaro-Trindade Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose Journal of Food Engineering 119 1 2013 28 32
32. G.A. Rocha-Selmi, F.T. Bozza, M. Thomazini, H.M.A. Bolini, and C.S. Fávaro-Trindade Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness Food Chemistry 139 1-4 2013 72 78
33. J.K. Rutz, R.C. Zambiazi, C.D. Borges, F.D. Krumreicha, S.R. Da Luzb, and N. Hartwig Microencapsulation of purple Brazilian cherry juice in xanthan, taragums and xanthan-tara hydrogel matrixes Carbohydrate Polymers 98 2 2012 1256 1265
34. C. Saénz, S. Tapia, J. Chávez, and P. Robert Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntiaficus-indica) Food Chemistry 114 2 2009 616 622
35. F. Shahidi, and X.Q. Han Encapsulation of food ingredients. Critical reviews Food Science and Nutrition 33 6 1993 501 547
36. G. Socrates Infrared and Raman characteristic groupfrequencies: Tables and charts 2001 Wiley Chichester
37. D. Sun-Waterhouse, and S. Wadhwa Industry-relevant approaches for minimising the bitterness of bioactive compounds in functional foods: A review Food and Bioprocess Technology 6 3 2013 607 627
38. M.B. Tadhani, V.H. Patel, and R. Subhash In vitro antioxidant activities of Stevia rebaudiana leaves and callus Journal of Food Composition and Analysis 20 3-4 2007 323 329
39. F. Ye, R. Yang, X. Hua, Q. Shen, W. Zhao, and W. Zhang Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens a-amylase to reduce its bitter aftertaste LWT - Food Science and Technology 51 2 2013 524 530
40. S. Zahn, A. Forker, L. Krügel, and H. Rohm Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins LWT - Food Science and Technology 50 2 2013 695-670