Stevioside

Sirshendu De 지음

Wiley-Blackwell 2013년 08월 20일 출간

작품소개

책소개

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 benefits and taste benefits, making the extraction of stevioside is an area of active research for the food industry as well as academic food scientists.With the rapid increase in the popularity of stevioside as a sugar substitute, particularly with regard to its associated health benefits, there is a need for more efficient and feasible extraction processes for stevioside in the near future.This book offers an in-depth look at perhaps the major ldquo;sugar alternative of the futurerdquo;, up-to-date and in line with the latest global legislation regarding its suitability for consumption and its scope for application.

목차

Authors&' biographies viiPreface ixAcknowledgements xiList of figures xiiiList of tables xvii1 Introduction to stevioside 11.1 History of Stevia 31.2 Composition of Stevia 61.3 Source of stevioside 101.4 Physicochemical and biological properties of steviol glycosides 131.5 Analysis of stevioside (steviol glycosides) and Stevia extract 182 Health benefits and pharmacological effects of steviol glycosides 272.1 Effect of stevioside in absorption, distribution, metabolism and excretion 272.2 Antihyperglycaemic effect 292.3 Antihypertensive effect 312.4 Anti-inflammatory effect 322.5 Anticarcinogenic antitumour effects 332.6 Antioxidant activity 342.7 Antimicrobial and antidiarrhoeal effects 342.8 Effect on renal function 353 Applications of stevioside 454 Conventional extraction processes of stevioside 514.1 Ion exchange 514.2 Solvent extraction 534.3 Extraction by chelating agents 544.4 Adsorption and chromatographic separation 564.5 Ultrasonic extraction 594.6 Microwave-assisted extraction 594.7 Supercritical fluid extraction 605 Brief introduction to pressure-driven membrane-based processes 655.1 Advantages of the membrane-based process 665.2 Classification of the processes 665.3 Characterisation of membranes 675.4 Membrane modules 705.5 Limitations 735.6 Quantification of concentration polarisation 745.7 Applications of membrane-based processes 796 State of the art of stevioside processing using membrane-based filtration 916.1 Clarification and purification 926.2 Concentration by nanofiltration 956.3 Limitations 977 Detailed membrane-based technologies for extraction of stevioside 997.1 Outline of processing 997.2 Optimi

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저자(글) Sirshendu De

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Sirshendu De is a professor in the Department of Chemical Engineering, Indian Institute of Technology (IIT) Kharagpur, Kharagpur, India.Sourav Mondal is a researcher in the Department of Chemical Engineering, Indian Institute of Technology (IIT) Kharagpur, Kharagpur, India.Suvrajit Banerjee was Master of Technology in 2012 at the Indian Institute of Technology (IIT) Kharagpur, Kharagpur, India.