Journal
FOODS
Volume 8, Issue 9, Pages -Publisher
MDPI
DOI: 10.3390/foods8090402
Keywords
steviol glycosides; green extraction; stevia leaves; stevioside; rebaudioside A
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The food industry has currently shown great interest in alternative sweeteners to sugars with the aim of producing healthier products. In light of this, steviol glycosides are natural low-caloric sweeteners present in Stevia rebaudiana, which have additionally been described as bioactive components with potential therapeutic properties. In this work, a green method for the extraction of steviol glycosides from stevia leaves was optimized by applying a factorial screening design of five variables (time, temperature, agitation, grinding, and sample-solvent ratio) and the subsequent response surface design of Box-Behnken. The optimized extraction method allows for the recovery of stevia sweeteners in a simple and efficient manner by using tap water as the extractant, without the application of an auxiliary energy source to reduce costs, thus representing an interesting strategy for their industrial-scale production.
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