Leaf Sweeteners: Resources, Processing and Health Effects

Wenbiao Wu (Editor)
College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, PRC

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

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This book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners that are currently employed in food and beverage industries. All chapters in this book have been written by scientists from related disciplines with a wide range of backgrounds. It is considered that the widest possible interaction of viewpoints and expertise is necessary for transcending the present state of leaf sweeteners as expeditiously as possible. Some overlaps of information in some chapters provided by different authors are allowed in this book, the purpose of which is to prove the precision of viewpoints or results of each other.

It is believed that a human being is normally born to like sweets. Unfortunately, traditional calorie-containing sugars are unhealthy because they may cause obesity, diabetes and dental caries. For this reason, there is a great increase in the demand for new alternative “low calorie” or “non-calorie” sweeteners for dietetic and diabetic needs worldwide.

This book has collected information about sweeteners from the leaves of Stevia rebaudiana Bertoni, Rubus suavissimus S. Lee and Lithocarpus polystachyus Rehd. The sweet components in the leaves of Stevia rebaudiana Bertoni are proven mainly to be steviol glycosides (including steviosides and rebaudiosides). The sweet components in the leaves of Rubus suavissimus S. Lee are rubusosides. The sweet components in the leaves of Lithocarpus polystachyus Rehd are dihydrochalcone glycosides.

The dried leaves of Rubus suavissimus S. Lee and Lithocarpus polystachyus Rehd are currently employed as herbal teas in China. The leaves of Stevia rebaudiana Bertoni are usually employed as raw materials of producing purified steviol glycosides that can be used as a tabletop sugar. The sweet components from these three kinds of leaves are 300 times sweeter than sucrose. They are proven to be safe for consumption if their intake is proper and approved by relative authorities in the world. These sweet components are also reported to have beneficial effects on health. There are also essential nutrients and other functional components in these leaves.

In the preparation of this book, at least one of authors invited is an expert who has devoted much time to the study of the topic that is concerned. For the purpose of encouraging a free academic exchange atmosphere, the context of each chapter presented in this book is exactly the same as that which was submitted by its authors. The style of references is allowed to vary from one chapter to another, but it is uniform in each chapter. The authors of each chapter are responsible for ensuring its originality and avoiding academic misconduct. (Imprint: Nova)

Preface

Chapter 1 - Research Development of Leaf Sweeteners Resources (pp. 1-18)
Tai Zhang and Yixing Yang (School of Public Health, Dali University, Dali, China)

Chapter 2 - New Sweetener - Stevia rebaudiana Bertoni: Chemical Characteristics and Comparison of Classic and Ultrasound Assisted Extraction Techniques (pp. 19-40)
Šic Žlabur Jana and Brnčić Mladen (University of Zagreb, Faculty of Agriculture, Department of Agricultural Technology, Storage and Transport, Svetošimunska cesta 25, HR-10000 Zagreb, and University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Process Engineering, Pierrotijeva 6, HR- 10000 Zagreb, Croatia)

Chapter 3 - Green Recovery Technology of Sweeteners from Stevia rebaudiana Bertoni Leaves (pp. 41-56)
Francisco J. Barba, Nabil Grimi, Mohamed Negm, Francisco Quilez and Eugène Vorobiev (Department of Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain and others)

Chapter 4 - Emerging Role of Stevia rebaudiana Bertoni As Source of Natural Food Additives (pp. 57-72)
Juana M. Carbonell-Capella, María J. Esteve and Ana Frígola (Department of Nutrition and Food Chemistry, Universitat de València, Avda Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain)

Chapter 5 - Analysis of Steviol Glycosides: Development of an Internal Standard and Validation of the Methods (pp. 73-96)
Jan M. C. Geuns, Tom Struyf, Uria Bartholomees and Stijn Ceunen (Laboratory of Functional Biology, Kasteelpark Arenberg 31, B-3001 Heverlee-Leuven, Belgium)

Chapter 6 - Sweeteners from Stevia rebaudiana and Beneficial Effects of Steviosides (pp. 97-122)
Omprakash H. Nautiyal (Organic Chemistry/Natural Products Chemistry 102, Shubh Building, Shivalik II, Canal Road, Chhani Jakat Naka, Vadodara 390002, Gujarat, India)

Chapter 7 - Stevia and Steviol Glycosides: Pharmacological Effects and Radical Scavenging Activity (pp. 123-148)
Jan M. C. Geuns, and Shokoofeh Hajihashemi (Laboratory of Functional Biology, KULeuven, Kasteelpark Arenberg 31, B3001 Heverlee, Belgium and others)

Chapter 8 - Health Effects and Emerging Technology of Rebaudioside A (pp. 149-160)
Sa Ran and Yixing Yang (College of Food Science, Southwest University, 216 Tian Sheng Qiao, Beibei, Chongqing, and School of Public Health, Dali University, Dali, PRC)

Chapter 9 - Guangxi Sweet Tea and Rubusoside: A Review (pp. 161-174)
Junyi Huang and Xinchu Weng (Key Laboratory of Food nutrition and Function, School of Life Sciences, Shanghai University, Shanghai, 200444, China)

Chapter 10 - Dietary Safety of Leaf Sweeteners (pp. 175-188)
Siyan Liu and Wenbiao Wu (College of Food Science, Southwest University, 216 Tian Sheng Qiao, Beibei, Chongqing, PRC)

Index

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