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Croatian journal of food technology, biotechnology and nutrition, Vol. 7 No. 3-4, 2012.

Review article

Possibilities of Using High Intensity Ultrasound Technology with Stevia – a Review

Jana Šic Žlabur orcid id orcid.org/0000-0002-3232-585X ; Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Sandra Voća ; Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Nadica Dobričević ; Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Mladen Brnčić ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia
Filip Dujmić ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia
Sven Karlović ; Faculty of Food Technology and Biotechnology; University of Zagreb, Croatia

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Abstract

The application of high intensity ultrasound as an effective non-thermal, inexpensive and simple method in technological processes of food processing and in the food industry has gained great popularity in recent years. High intensity ultrasound is technique based on the postulates of minimal food processing with the main objective of food preserving and reduced degradation rates of biologically active compounds with significant antioxidant activity. High intensity ultrasound shows its wide application in the food and processing industry. In this review article it is described in terms of its application in the foods decontamination process, as a possible replacement of conventional heat treatment by pasteurization for the principal purpose of bioactive compounds (for example phenolic compounds) reduced degradation and as one of the most effective method for extraction of different diterpenic compounds (for example stevioside), aromas, pigments, etc. Stevia and its diterpenic
glycosides are popularized as a natural sweetener and as such found their application in preparation of numerous products for food and baking industry. The main challenge in the production of natural sweetener from the stevia leaves is an extraction of stevioside and rebaudioside A with the main objective to increase its efficiency and yield during the process.

Keywords

Stevia rebudiana Bertoni; ultrasound technique; stevioside; phenolic compounds

Hrčak ID:

95030

URI

https://hrcak.srce.hr/95030

Publication date:

30.12.2012.

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