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Book Cover
E-book
Author De, Sirshendu

Title Stevioside : technology, applications and health / Sirshen Du, Sourav Mondal and Suvrajit Banerjee
Published Hoboken : Wiley Blackwell, 2013

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Description 1 online resource (244 pages)
Contents Stevioside; Copyright; Contents; Authors' biographies; Preface; Acknowledgements; List of figures; List of tables; 1 Introduction to stevioside; 1.1 History of Stevia; 1.2 Composition of Stevia; 1.3 Source of stevioside; 1.4 Physicochemical and biological properties of steviol glycosides; 1.5 Analysis of stevioside (steviol glycosides) and Stevia extract; References; 2 Health benefits and pharmacological effects of steviol glycosides; 2.1 Effect of stevioside in absorption, distribution, metabolism and excretion; 2.2 Antihyperglycaemic effect; 2.3 Antihypertensive effect
2.4 Anti-inflammatory effect2.5 Anticarcinogenic antitumour effects; 2.6 Antioxidant activity; 2.7 Antimicrobial and antidiarrhoeal effects; 2.8 Effect on renal function; References; 3 Applications of stevioside; References; 4 Conventional extraction processes of stevioside; 4.1 Ion exchange; 4.2 Solvent extraction; 4.3 Extraction by chelating agents; 4.4 Adsorption and chromatographic separation; 4.5 Ultrasonic extraction; 4.6 Microwave-assisted extraction; 4.7 Supercritical fluid extraction; References; 5 Brief introduction to pressure-driven membrane-based processes
5.1 Advantages of the membrane-based process5.2 Classification of the processes; 5.2.1 Reverse osmosis; 5.2.2 Nanofiltration; 5.2.3 Ultrafiltration; 5.2.4 Microfiltration; 5.3 Characterisation of membranes; 5.3.1 Membrane permeability (Lp); 5.3.2 Retention; 5.3.3 Molecular weight cut-off; 5.4 Membrane modules (Bungay et al. 1986; Ho and Sirkar 1992; Rautenbach and Albrecht 1986); 5.4.1 Plate and frame module; 5.4.2 Tubular module; 5.4.3 Hollow-fibre module; 5.4.4 Spiral-wound module; 5.5 Limitations; 5.5.1 Concentration polarisation; 5.5.2 Membrane fouling and cleaning
5.6 Quantification of concentration polarisation5.6.1 Osmotic pressure-controlled model; 5.6.2 Gel layer controlling model; 5.7 Applications of membrane-based processes; 5.7.1 Reverse osmosis; 5.7.2 Nanofiltration; 5.7.3 Ultrafiltration; 5.7.4 Microfiltration; References; 6 State of the art of stevioside processing using membrane-based filtration; 6.1 Clarification and purification; 6.2 Concentration by nanofiltration; 6.3 Limitations; References; 7 Detailed membrane-based technologies for extraction of stevioside; 7.1 Outline of processing; 7.2 Optimisation of water extraction process
7.2.1 Stevioside7.3 Optimisation of primary clarification (centrifugation or microfiltration); 7.3.1 Colour; 7.3.2 Clarity; 7.3.3 Total solids; 7.3.4 Stevioside; 7.3.5 Optimisation; 7.3.6 Microfiltration; 7.3.7 Comparison; 7.4 Selection of membrane; 7.5 Optimisation of operating conditions; 7.6 Mechanism of flux decline; 7.6.1 Characteristic flux decline profile; 7.6.2 Response surface model; 7.7 Ultrafiltration of primary clarified Stevia extract; 7.7.1 Unstirred batch cell studies; 7.7.2 Stirred batch cell studies; 7.7.3 Cross-flow ultrafiltration; 7.8 Concentration by nanofiltration
Summary Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals. It is a good dietary supplement, being non-calorific, thermally stable, non-toxic, with a sugar-like taste profile, and suitable for diabetics, phenylketonuria patients and the obese. It is also non-fermentable, and exhibits anti-carcinogenic, antioxidant and anti-hyperglycemic properties. Stevioside tastes about 300 times sweeter than 0.4% sucrose solution. Thus, it offers a reasonably rare combination of health
Analysis zoetstoffen
sweeteners
Flavours
Geur- en smaakstoffen
Bibliography References
Notes Print version record
Subject Stevioside.
TECHNOLOGY & ENGINEERING -- Food Science.
Stevioside
Form Electronic book
Author Mondal, Sourav
Banerjee, Suvrajit
ISBN 9781118350720
1118350723
9781118350690
1118350693
9781118350713
1118350715