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Steviol Glycosides Stability after Pulsed Electric Technologies and Ultrasounds Treatments in Fruit Juice Blend Sweetened with Stevia rebaudiana

  • Conference paper
1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies

Part of the book series: IFMBE Proceedings ((IFMBE,volume 53))

Abstract

Stevia rebaudiana bartoni due to its high content in steviol glycosides and the ability to serve as a natural antimicrobial to complement the effectiveness of pulsed electric technologies for food preservation, has been used more frequently to improve sensorial properties of liquid foods.

Nevertheless, it remains unknown how steviol glycosides stability is effected after foodstuff is treated by pulse electric treatments and ultrasounds technology. In order to explore this issue, four steviol glycoside were identified and analyzed in an exotic fruit juice blend sweetened with stevia before and after pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasounds (USN) treatments at two equivalent energy inputs (32 and 256 k J/kg ).

The analysis revealed that all the factors had a significant influence in the changes of steviol glycosides (stevioside, rebaudioside A, rebaoudioside F rebaoudioside C) content, although the extent of changes was different.

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Author information

Authors and Affiliations

  1. Department of Nutrition and Food Chemistry, University of Valencia, Burjassot, Spain

    M. Buniowska, J. M. Carbonell-Capella, A. Frígola & M. J. Esteve

Authors
  1. M. Buniowska
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  2. J. M. Carbonell-Capella
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  3. A. Frígola
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  4. M. J. Esteve
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Editor information

Editors and Affiliations

  1. Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia

    Tomaz Jarm

  2. Faculty of Electrical Engineering, University of Ljubljana, Ljubljana, Slovenia

    Peter Kramar

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© 2016 Springer Science+Business Media Singapore

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Buniowska, M., Carbonell-Capella, J.M., Frígola, A., Esteve, M.J. (2016). Steviol Glycosides Stability after Pulsed Electric Technologies and Ultrasounds Treatments in Fruit Juice Blend Sweetened with Stevia rebaudiana . In: Jarm, T., Kramar, P. (eds) 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies. IFMBE Proceedings, vol 53. Springer, Singapore. https://doi.org/10.1007/978-981-287-817-5_30

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  • DOI: https://doi.org/10.1007/978-981-287-817-5_30

  • Publisher Name: Springer, Singapore

  • Print ISBN: 978-981-287-816-8

  • Online ISBN: 978-981-287-817-5

  • eBook Packages: EngineeringEngineering (R0)

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