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Transglycosylation of steviol glycosides and rebaudioside A: synthesis optimization, structural analysis and sensory profiles

Muñoz-Labrador, A., Azcarate, S. ORCID:, Lebrón-Aguilar, R. ORCID:, Quintanilla-López, J. E. ORCID:, Galindo-Iranzo, P. ORCID:, Kolida, S., Methven, L. ORCID:, Rastall, R. A., Moreno, F. J. ORCID: and Hernandez-Hernandez, O. ORCID: (2020) Transglycosylation of steviol glycosides and rebaudioside A: synthesis optimization, structural analysis and sensory profiles. Foods, 9 (12). 1753. ISSN 2304-8158

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To link to this item DOI: 10.3390/foods9121753


To improve flavor profiles, three cyclodextrin glucosyltransferases (CGTases) from different bacteriological sources, Paenibacillus macerans, Geobacillus sp. and Thermoanaerobacter sp., were used with an extract of steviol glycosides (SVglys) and rebaudioside A (RebA) as acceptor substrates in two parallel sets of reactions. A central composite experimental design was employed to maximize the concentration of glucosylated species synthesized, considering temperature, pH, time of reaction, enzymatic activity, maltodextrin concentration and SVglys/RebA concentration as experimental factors, together with their interactions. Liquid chromatography coupled to a diode-array detector (LC-DAD), liquid chromatography-mass spectrometry (LC-ESI-MS) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) were used to characterize and identify the chemical structures obtained along the optimization. To assess the impact on the sensory properties, a sensory analysis was carried out with a group of panelists that evaluated up to 16 sensorial attributes. CGTase transglucosylation of the C-13 and/or C-19 led to the addition of up to 11 glucose units to the steviol aglycone, which meant the achievement of enhanced sensory profiles due to a diminution of bitterness and licorice appreciations. The outcome herein obtained supposes the development of new potential alternatives to replace free sugars with low-calorie sweeteners with added health benefits.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:106046


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