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dc.contributor.authorSalar Giménez, Francisco José 
dc.contributor.authorAgulló García, Vicente 
dc.contributor.authorGarcía Viguera, Cristina 
dc.contributor.authorDomínguez Perles, Raúl
dc.identifier.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.
dc.description.abstractThe 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 storage under di_erent conditions (refrigeration (4 _C) and room temperatura (25 _C) under light or darkness conditions). Physicochemical parameters (pH, titratable acidity, total soluble solids, and color) did not display statistically significant di_erences between beverages. Storage temperature was the greatest determinant a_ecting the stability of all the analyzed bioactive compounds (vitamin C, anthocyanins, and flavanones). The main di_erence between sweeteners was observed in flavanones, which exhibited a higher loss during storage under day light conditions when stevia was added instead of sucrose. In addition, the juices’ colors were rather stable, keeping a reddish coloration and natural appearance throughout the shelf life. Hence, stevia could be considered as an alternative sweetener by the beverage industry.es_ES
dc.description.sponsorshipThis 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.es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.titleStevia vs. Sucrose: Influence on the phytochemical content of a citrus–maqui beverage—A shelf life studes_ES
dc.subjectVitamin Ces_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.contributor.funderMinisterio de Ciencia, Innovación y Universidadeses_ES
dc.contributor.funderMinisterio de Economía y Competitividades_ES

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Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España