Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-01-15 DOI:10.1007/s10068-024-01776-w

Thaila Fernanda Oliveira da Silva, Arthur Antunes Ferrarezi, Éverton da Silva Santos, Susana Tavares Cotrim Ribeiro, Arildo José Braz de Oliveira, Regina Aparecida Correia Gonçalves

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引用次数: 0

Abstract

Several natural compounds have already been isolated from the leaves of the Stevia rebaudiana, the main ones are stevioside and rebaudiosides, which are used commercially in the food and pharmaceutical industries because they are considered a low-calorie alternative for sweetening. Thus, the development of different strategies to increase the production of steviol glycosides, as well as the health benefits of these compounds with a sweet characteristic, are well-documented in the literature. However, there is a limited number of published works on the other bioactive metabolites present in S. rebaudiana. The objective of this review is to report the main basal and specialized metabolites present in the plant, their biological activities, and the different biotechnological tools used to obtain these metabolites from S. rebaudiana. The use of new natural sources of bioactive compounds with functional properties, such as S. rebaudiana, is highly relevant to the food and pharmaceutical industries.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.