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Characteristics of Steviol Glycosides and Their Function as Sucrose Substitutes: A Review

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32nd Scientific-Expert Conference of Agriculture and Food Industry (Agriconference 2022)

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Abstract

Stevia rebaudiana Bertoni or stevia represents a branched small perennial shrub from the Asteraceae family. Stevia derivates are available on the market in the form of tablets, powder and liquid. It is used in herbal medicines (diabetic tonics), food industry (confectionery, desserts, ice cream, sauces, ketchup, drinks, soft drinks, formulas for athletes) as well as cosmetics (toothpastes and mouthwashes). The feeling of sweetness in stevia is caused by steviol glycosides. The four primary steviol glycosides: stevioside, rebaudioside A, rebaudioside C, dulcoside A. Stevia is a natural non-nutritive intensive sweetener that has a significant advantage over other sweeteners (sucrose and artificial sweeteners) as a food industry ingredient. It can be used as a sucrose replacement in beverages and food products. Stevia enhances the taste of food, helps digestion, weight loss, has antioxidant and antimicrobial action, prevents tooth decay among diabetics and healthy people who care about their health. In the future, stevia is probably going to play a significant role in the supply of high strength sweeteners for the expanding natural food market.

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Authors and Affiliations

  1. Public Institution Pharmacy Sarajevo, Sarajevo, Bosnia and Herzegovina

    Adna Salkić

  2. PZU Apoteka Avicena, Visoko, Bosnia and Herzegovina

    Lejla Mujezin

  3. Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja Od Bosne 8, Sarajevo, Bosnia and Herzegovina

    Sanja Oručević-Žuljević

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  1. Adna Salkić
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  2. Lejla Mujezin
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  3. Sanja Oručević-Žuljević
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Correspondence to Adna Salkić .

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Editors and Affiliations

  1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Muhamed Brka

  2. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Enisa Omanović-Mikličanin

  3. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Jasmin Grahić

  4. Faculty of Agriculture and Food Science, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Samir Muhamedagić

  5. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Alen Mujčinović

  6. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Almir Toroman

  7. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Vedad Falan

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Salkić, A., Mujezin, L., Oručević-Žuljević, S. (2023). Characteristics of Steviol Glycosides and Their Function as Sucrose Substitutes: A Review. In: Brka, M., et al. 32nd Scientific-Expert Conference of Agriculture and Food Industry. Agriconference 2022. Lecture Notes in Bioengineering. Springer, Cham. https://doi.org/10.1007/978-3-031-47467-5_26

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