Extraction Technologies of Steviol Glycosides from Stevia rebaudiana and Their Use in Low-Calorie Food Formulations

Abstract

The global shift towards healthier diets has intensified the demand for natural, low-calorie sweeteners to combat obesity, diabetes, and other metabolic disorders. Steviol glycosides, extracted from the leaves of Stevia rebaudiana Bertoni, have emerged as a leading natural, high-potency, zero-calorie sweetening solution. This scientific article provides a comprehensive review and analysis of conventional and innovative extraction technologies—including water and solvent extraction, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), and membrane technologies—for recovering steviol glycosides, primarily stevioside and rebaudioside A. It critically evaluates each method's efficiency, yield, purity, scalability, economic viability, and environmental impact. Furthermore, the article details the application of purified stevia extracts across diverse low-calorie food and beverage formulations, such as soft drinks, dairy products, baked goods, and confectionery. It addresses the technical challenges of formulation, including managing the bitter aftertaste of certain glycosides and achieving optimal sweetness profiles and stability. Supported by an analysis of the regulatory status (GRAS, FDA, EFSA) and a discussion on health implications, this work concludes that the strategic integration of advanced, green extraction technologies with innovative food science is essential for meeting global consumer demand for natural, safe, and tasty low-calorie products. Future research directions are suggested to optimize extraction and application processes further.