A Look at the Characteristics of Stevia Rebaudiana Bertoni: New Developments in Food Applications, Phytochemistry, and Health Benefits

Abstract

Native to Argentina, Brazil, and Paraguay, Stevia rebaudiana is a plant used as a sweetener and member of the Asteraceae family. In addition to having the potential to be a sweetener, stevia is a source of several nutrients that have a positive impact on human nutrition. The leaves of stevia include the chemical, rebaudioside, steviolbioside, and isosteviol and sweeter than sucrose with 0 calories. These steviol glycosides are valued commercially worldwide for their ability to replace sugar in food, drink, and nutraceuticals. They are also thought to have a sweet flavour. An overview of various extraction techniques, phytochemistry, and commercial stevia applications is given in this article. a variety of goods, including drinks, bread goods, dairy products, and confections. Numerous researches demonstrate the potential health advantages of stevia against a range of illnesses, including the antimicrobial, anti-obesity, cancer prevention, anti-oxidant, anti-hypertensive, and anti-diabetic qualities investigated in this work. According to clinical research, steviol glycosides—an important stevia phytochemical—are safe for ingestion by humans and do not cause either acute or serious toxic effects. This work potentially give an alternative perspective of stevia for the management of human ailments and contribute in creative stevia-based goods.

Introduction: The perennial shrub A particular type of stevia belongs to the family Stevia rebaudiana Bertoni. Compositae. Currently grown throughout North America, Europe, and Asia, it originated in South Americas (Vega-Galvez, Ah-Hen, Zura-Bravo, & Lemus-Mondaca, the year 2012). [1]. Currently, over 200 different There are recognised stevia subspecies to exist worldwide, nevertheless, mainly Stevia (Shivanna, Naika, Khanum, & Kabul, 2013)[2] Rebaudiana is a delicious plant. Stevia, also known, sometimes referred to In the form of a syrupy candy, or honeycomb leaves, gets It's delightful.

Objectives: Different Extraction Process and Identification of Stevioside with Pharmacological, Pharmacognostic Action.

Results & Conclusions: The need for novel low- or no-calorie sweeteners has surged recently due to the rise in the incidence of various metabolic diseases globally. There are several artificial sweeteners available on the market, but their usage is restricted because of potential negative side effects. Consequently, the quest for naturally occurring sugar alternatives has yielded some compounds with highly sweet tastes or taste-altering qualities. S. rebaudiana is a crop that is grown and harvested for its high intensity natural sweetening properties. It is an important source of phytochemical elements as a raw material that supports health and creates functional meals. components. Diterpene glycosides are a natural sweetener that is used extensively in foods and beverages. They are now available on the market. Compared to other artificial sweeteners now on the market, it is 200–300 times sweeter. Its low calorie index and non-toxic nature, as demonstrated by clinical and preclinical evidence, support its application in the food and beverage business. Harvesting practices, extraction methods, yield value, purification, and other business-related factors need to be given more attention. With better blending methods, the more recent stevia-based product version may have better flavour profiles and fewer or no adverse effects.