Stevia vs. Sucrose: Influence on the phytochemical content of a citrus–maqui beverage—A shelf life stud
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AuthorSalar Giménez, Francisco José; Agulló García, Vicente; García Viguera, Cristina; Domínguez Perles, Raúl
SponsorsThis work was funded by the Spanish MINECO through Research Project AGL2016-75332-C2-1-R (AEI/FEDER, UE). F.J.S. and V.A. were supported by FPU (FPU18/00332) and FPI (BES-2017-079754) grant of the Fellowship Program from the Spanish Ministry of Science, Innovation, and Universities (MICIU), respectively. We also thank Nuria Martí for the technical advice and processing at semi-industrial scale.
Bibliographic CitationSalar, F.J.; Agulló, V.; García-Viguera, C.; Domínguez-Perles, R. Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study. Foods 2020, 9, 219. https://doi.org/10.3390/foods9020219
The consumption of sugar-sweetened beverages has been related with the risk of cardiovascular diseases and other pathophysiological situations, such as obesity or diabetes mellitus. Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a dietary source of bioactive phenolics and supplemented with stevia or sucrose, were designed in order to study the influence of the sweetener during processing and shelf-life. This study is of critical for the informed selection of the sweetener based on its e_ect on the final phytochemical profile of beverages, especially taking into consideration that there are no previous studies on Stevia rebaudiana. Physicochemical features and phytochemical composition, as well as stability of the di_erent beverages concerning these parameters, were evaluated for 90 days during ...
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