Infusions prepared with Stevia rebaudiana: application of a simplex centroid mixture design for the study of natural sweeteners and phenolic compounds

LILIANA CELAYA; PABLO MARTINA; NICOLAS KOLB KOZLOBSKY

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2021 vol. 2021 p. 1 - 10

0022-1155

Three mixture designs were used to characterize herbal formulations for infusions prepared with cedron, boldo, and yerba mate in addition to stevia. This study aimed to investigate if the inclusion of stevia in infusions could affect the recovery of phenolic compounds with antioxidant activity. Infusions with higher phenolic content and higher antioxidant activity were obtained when yerba mate or boldo predominated in the infusion. The highest tannin content was found in mixtures containing yerba mate, boldo, and stevia, while the minimum tannin contents were found in some cedron infusions. The content of steviol glycosides increased as the proportion of stevia increased in the infusions. In general, the recovery of natural sweeteners or phenolic compounds with antioxidant activity exhibited different patterns, depending on the components of the infusions. The presence of stevia and steviol glycosides did not influence the recovery of phenolic compounds with antioxidant activity.