What Are the Uses of Stevia Hindi?

The main function of sweeteners is to impart sweetness to food and to adjust its flavor. Natural sweeteners are natural, high-intensity sweeteners derived from plants that are low in calories or calorie-free. They are suitable for use as sugar substitutes in reduced-sugar diets. In addition, some natural sweeteners also have important functions such as boosting the immune system, protecting the liver, and inhibiting damage to liver cells [1].

At present, research on natural sweeteners mainly focuses on xylitol, stevia, maltitol, lactitol, glycyrrhizin and monk fruit. Stevia is a new natural sweetener extracted from stevia leaves. It is low in calories and has a high sweetness, and it does not have any adverse effects on the body after ingestion, making it suitable as a sweetener for people watching their sugar intake. Stevia is considered the “third natural sugar source in the world” because of its low calorie content, high sweetness, good stability and low cost. It is widely used in the pharmaceutical, beverage, food and brewing industries [2]. Stevia is suitable for use in a wide range of regions, and China is currently the world's largest producer and exporter of stevia.

1 Overview of stevia

Stevia, also known as stevioside, is a dipterocarpol glycoside that belongs to the class of tetracyclic diterpenoids. It is derived from the perennial herb stevia rebaudiana from the Asteraceae family. Rebaudioside A, rebaudioside B and stevioside are all types of steviol glycosides. There are more than 30 known types of steviol glycosides. Some of the components of steviol glycosides have astringent and astringent aftertastes [3], but the main sweet components rebaudioside A and stevioside have relatively little astringent aftertaste. Currently, the aftertaste of stevia can be improved by increasing the purity of the sweetener, removing bitter impurities, and masking the bitterness using a combination of methods. Stevia is highly sweet, stable, and resistant to storage. It is not prone to spoilage, has low calories, and has physiological functions such as anti-blood pressure, anti-blood sugar, and inhibition of liver damage [4]. Stevia has a taste similar to that of sucrose, but is 200 to 300 times sweeter and only 1/300 as caloric as sucrose. It is widely used in the confectionery, beverage, food and pharmaceutical industries in China and many other countries and regions. Stevia is now widely accepted as a food additive, and existing studies have shown that it has no toxic side effects on the human body.

There are many methods for extracting the glycosides in stevia, among which the hot water immersion method has the advantages of low extraction cost and simple operation, and is widely used. With the continuous exploration of the stevia extraction process, more new processes such as ultrasonic-assisted extraction, enzymatic methods, microwave extraction technology, ultra-high pressure extraction technology and dual-water phase system extraction methods have been introduced. Chen Hu et al. [5] used an ultrasonic-assisted solvent method to optimize the process parameters for the extraction of stevia and achieved good results.

2 Main effects of stevia

2.1 Safe and low in calories

Stevia has a long history of consumption and its safety has been verified. Stevia is highly sweet and low in calories, and its taste is similar to that of sucrose, making it suitable for use in low-calorie foods and beverages. Steviol glycosides are stable and do not deteriorate easily during long-term storage. Adding them to food and drinks can help inhibit bacterial growth and extend the shelf life of the products. Pharmacological experiments at home and abroad have proved that stevia is non-carcinogenic, has no toxic side effects, is safe to eat, and will not cause tooth decay with long-term use. It does not have teratogenic, carcinogenic or mutagenic toxicity. Therefore, stevia is highly safe, has good stability, and is very suitable for widespread promotion.

2.2 Lowering blood pressure and blood sugar

In recent years, the number of diabetes and hypertension patients in China has increased year by year, and health issues have become a major concern for humanity. Stevia can be used alone or in combination with other sugars to make low-sugar foods, which is in line with people's healthy choices. Foreign studies have shown that stevia can stimulate insulin secretion to promote glucose metabolism, thereby lowering blood sugar. Stevia is suitable for use in special foods because it lowers blood pressure and blood sugar. It can also be used in large quantities by normal people to regulate blood pressure and blood sugar.

2.3 Anti-inflammatory and anti-cancer

Stevia has a very good anti-inflammatory and anti-cancer effect. Wan Huida et al. [6] showed that isosteviol in stevia has an inhibitory effect on TPA-induced inflammation. In addition, isomaltol can inhibit the growth of some human cancer cells. Chen Yuru et al. [7] showed that steviol is the aglycone of stevioside and has physiological activities such as anti-inflammatory and anti-tumor. Therefore, adding a moderate amount of stevia to food or medicine can have a positive effect on human health.

2.4 Antibacterial and anti-diarrheal

Stevia also has antibacterial and anti-diarrhea functions. Some extracts of Stevia rebaudiana Bertoni have the function of resisting foodborne pathogens. Rotavirus is one of the causes of diarrhea in infants and young children. Controlling the proliferation and transmission of rotavirus can effectively stop diarrhea. Experiments have shown that the combination of stevioside and matrine extract has the effect of inhibiting rotavirus [8]. The active functions of stevia can be well applied in corresponding fields.

In addition to the above functions, stevia also has the functions of improving gastrointestinal function, anti-allergy, preventing oral diseases such as tooth decay, and preventing cardiovascular diseases. Lou Li et al. [9] showed that stevia can effectively reduce the incidence of allergies and has a certain therapeutic effect on allergic diseases such as allergic rhinitis and asthma. Stevia's anti-caries properties are better than those of all other sweeteners. When used in food or medicine, it can effectively inhibit the growth of bacteria and protect teeth. Therefore, stevia can be used as a sweetener in the production of health foods, health drinks, and health cosmetics.

3 Stevia's application in the food industry

Stevia is a natural sweetener with the characteristics of high sweetness, low calories, low cost and no side effects on the human body. It is now widely used in baked goods, beverages, preserved fruits, dairy products and some functional foods.

3.1 Application in beverages

Stevia is hundreds of times sweeter than sucrose, and its taste is similar to that of sucrose. It can replace part of the sucrose in beverages. Stevia is low-cost, low-calorie, highly sweet, and has stable quality. It can be stored for a long time and does not easily go bad. Stevia can also be added to beverages to improve the taste and reduce the sugar content, making them suitable for a wider range of people. Studies have found that using stevia to make drinks can reduce the cost of sucrose by 20% to 30%. In carbonated drinks, fruit drinks and powdered drinks, stevia can replace 20% to 100% of the sucrose, improving the taste, reducing the calories and extending the shelf life. For other compound drinks, such as low-energy cola drinks and sugar-free sparkling drinks, stevia can be used in combination with other jams to increase sweetness. In addition, stevia can also be used in solid drinks, health drinks, sweet wines, teas and coffees. Zhou Cuiying et al. [10] found that green tea drinks with 35% stevia replacing sucrose have a mellow flavor and low bitterness.

3.2 Application in candied fruits and preserved fruits

Economic development has brought about scientific and technological progress. While the abundance of food has increased, it also harbors some health risks. As sugar intake increases, more and more obese people are suffering from hyperglycemia and hypertension. Candied and preserved fruit products have a high sugar content. Replacing some of the sucrose with stevia can effectively reduce the sugar content without affecting the taste quality, which meets people's needs for a healthy diet. Li Donghua et al. [11] found that stevioside has a better taste when used in combination with other sweeteners to make flavored ginger. Stevia can be used in the production of preserved fruits and candied fruits to replace some of the sucrose, which not only reduces the sugar content and cost, but also provides a good taste that is suitable for a wider range of people. There have been many studies on preserved fruits and candied fruits. Improving the production process and formula according to the nutritional needs of modern people can breathe new life into these products.

3.3 Application in pastries and other baked goods

Sugar is an essential ingredient in the production of baked goods. The choice and use of sugar is directly related to the health of different groups of people. As the elderly and infants are not suitable for eating pastries containing too much sucrose, it is therefore a good health benefit to use stevia to replace part of the sucrose in the production process. In addition, stevia is highly stable, resistant to high temperatures, and does not decompose or brown easily, which helps to preserve the flavor of the product. Liu Shuyan et al. [12] found that the optimal recipe for low-sugar Jiabao fruit puff pastry is 100% low-gluten flour, 1% baking powder, 1% baking soda, 20% whole egg liquid, 5% 100-mesh Jiabao fruit residue powder, 50% butter, 9% powdered sugar, and 0.1% stevia. Stevia has the characteristics of high sweetness and low calories, so a smaller amount can achieve better results without causing tooth decay, high blood sugar and other diseases. Adding it to pastries and baked goods can develop nutritious and healthy foods suitable for special groups of people, which is of promotional value.

3.4 Application in dairy products

Dairy products come in a wide variety, including yogurt, milk powder, milk beverages, whipping cream, cheese, condensed milk, etc. They are rich in protein and many other nutrients that the human body needs, and have high nutritional value. In the actual production process, adding stevia to dairy products can reduce costs and calories while also promoting the growth of beneficial intestinal bacteria. Replacing 30% to 50% of the sucrose with stevia can reduce the calories in dairy products, improve the taste, and promote the growth of bifidobacteria and lactobacilli in the body, making it suitable for a wide range of people [13]. Beneficial bacteria in the human intestine can maintain the normal ecological balance of the intestine, enhance the body's immunity, promote the absorption of nutrients in the intestine, improve symptoms such as constipation, diarrhea and indigestion, and reduce the production and accumulation of harmful substances in the intestine. Xu Zeqi et al. [14] showed that using milk and soy milk as the main raw materials and replacing the amount of sucrose with stevia can produce fermented products with a better taste and nutritional value. Adding suitable stevia to dairy products has great promotional value.

3.5 Application in health products

Stevia can be made into various health foods, health drinks, and medicines, etc., and can also be used as a sweetener substitute for the prevention of childhood caries and obesity, hypertension and hyperglycemia in patients. Currently, health foods on the market that contain stevia mainly include tablets, oral liquids and granules, and their main effects include supplementing microorganisms, minerals and boosting immunity. Health foods containing stevia are mainly used as a natural non-nutritive sweetener to replace non-caloric xylitol, mannitol or high-calorie sucrose, glucose, white sugar, etc. At present, there is still some deficiency in the development and utilization of stevia in China's health food. The special physiological functions and bioactive ingredients contained in stevia can provide a lot of beneficial assistance to the human body, including the prevention of diabetes, the prevention of tumors, and the promotion of mineral absorption. Giving full play to the physiological functions of stevia in health food will be a valuable research area in the future.

4 Conclusion

As the times change, modern people have irregular diets and increased sugar intake, and there are more and more problems with underlying diseases such as hypertension, hyperglycemia and obesity. How to control sugar and prevent these underlying diseases has become a problem worth pondering. Stevia, as a natural sweetener with multiple functions, meets consumers' demand for a low-sugar, healthy diet and has broad prospects for application in the food sector.

References

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