Stevia (Stevia rebaudiana Bertoni) is an aromatic plant known for its high sweetening power
ascribed to its glycosides. Stevia also contains several bioactive compounds showing …

Isosteviol is a tetracyclic diterpenoid obtained by hydrolysis of stevioside. Due to its unique
molecular skeleton and extensive pharmacological activities, isosteviol has attracted more …

Supercritical carbon dioxide (SCCD) was applied for strawberry juice preservation. SCCD
under selected parameters was effective for microflora and enzyme inactivation. For storage …

The consumption of sugar-sweetened beverages has been related with the risk of
cardiovascular diseases and other pathophysiological situations, such as obesity or …

New approaches are required in the agricultural sector to keep pace with the ever-growing
demand for food in the context of climate change and resource deterioration and avoiding …

This literature-based review synthesizes the available scientific information about steviol
glycosides as natural sweeteners and molecules with therapeutic potential. In addition, it …

The development of functional beverages often requires a compromise between the
palatability and high content of bio-active compounds. The purpose of this study was to …

Steviol glycosides possess Bola-form amphiphilic structure, which can solubilize
hydrophobic phytochemicals and exert physical modification to the hydrophilic matrix …

This study explores the potential benefits of spices (cinnamon and ginger) on Roselle
anthocyanins within a sweetened Roselle beverage matrix. Anthocyanins and other related …

This study was aimed at monitoring changes in the quality of strawberry purée preserved by
continuous microwave heating (MV) at 90 and 120° C for 10 s and conventional thermal …