https://orcid.org/0000-0002-1997-6658
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Abstract
Stevia rebaudiana is zero-calorie bio-sweetener and furnishes the best nutrition out of it. The study was conducted to characterize the extracts from water, ethanol, methanol, and supercritical fluid for Steviosides/SGs. The compounds found in appreciable quantities were Stevioside (665.34 ± 27.27 to 1107.95 ± 50.96 mg/kg), Rebaudioside A (383.38 ± 17.25 to 792.15 ± 38.02 mg/kg) and Steviol (357.26 ± 14.64 to 485.25 ± 22.32 mg/kg). Stevia cookies were prepared by replacing sucrose with Stevia powder (10%), water extract (1%), and supercritical extract (3%). Bio-efficacy rats modeling trials were done to check their impact against hyperglycemia and hypercholesterolemia. Blood glucose level was reduced from 4.54 to 7.00%, insulin level was increased by 4.27 to 6.13% due to diets enriched with stevia powder and extracts as compared to the control. In hypercholesterolemic rats, up surged cholesterol level was reported to reduce as a function of Stevia powder and extracts from 1.28 to 5.47%. Substantial increment in HDL, and reduction in LDL and triglycerides was recorded in Stevia leaves powder and extracts treatments by 2.79–6.66%, 2.68–4.16%, and 3.12–5.36, respectively. Stevia cookies administration in rats showed non-significant impact on the liver, renal, and hepatological parameters, while the safety of cookies was improved. Therefore, it can be concluded from the outcomes that in addition to sweetness, Stevia health health-beneficial effects make it suitable to be included in cookies.
Graphical Abstract
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Acknowledgments
The authors would like to thank University of Agriculture Faisalabad and Khwaja Fareed University Engineering and Information Technology, Rahim Yar Khan for scientific support and provide free asses to journals or books. This project was supported by Researchers Supporting Project Number (RSP-2024/7) King Saud University, Riyadh, Saudi Arabia.
Author contributions
Conceptualization, M.F.J.C. and I.P.; methodology, I.P.; software, S.M.; validation, T.M., and M.Z.K.; formal analysis, M.A.F., and A.L.; investigation, A.KS.T.; resources, I.C.; data curation, W.K.; writing—original draft preparation, M.F.J.C.; writing—review and editing, C.M., M.U-I. and I.C.; visualization, A.A.A., S.A., and F.K.M.; supervision, I.P.; project administration, T.M.; funding acquisition, I.P., A.A.A., S.A., and T.M. All authors have read and agreed to the published version of the manuscript.
Disclosure statement
The authors declare no conflicts of interest.
Additional information
Notes on contributors
Muhammad Farhan Jahangeer Chughtai
Muhammad Farhan Jahangeer Chughtai PhD Food Technology. He has served as Research Scholar at Purdue University, West Lafayette, Indiana, USA. He is working as Additional Director at Institute of Food Science and Technology, khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan. He is working on sweeteners and cereals and expertise in Food Analysis. He has number of publications in reputable journals to his credit.
Imran Pasha
Imran Pasha is serving as Director General at National Institute of Food Science and Technology, University of Agriculture, Faisalabad. He did his Post Docs from Australia and USA. He is seasoned and distinguished scientist in areas of Food and Nutrition with research emphasis on Cereals Science, Public Health and Food Safety. He has completed different research projects of significant importance in areas of Food and Nutrition.
Samreen Ahsan
Samreen Ahsan PhD Food Technology. She has served as Research Scholar at Purdue University, West Lafayette, Indiana, USA. He is working as Assistant Professor at Institute of Food Science and Technology, khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan. She is working on Food Safety, Food Microbiology and Food value addition. She has number of publications in reputable journals to her credit.
Tariq Mehmood
Tariq Mehmood PhD Food Technology. Dr. Tariq is working as Assistant Professor in Khwaja Fareed University of Engineering and Information Technology. He has expertise in Food Characterization as well as Fruits and Vegetables Processing.
Muhammad Zubair Khalid
Muhammad Zubair Khalid is a young Food Science researcher. He has authored and co-authored 40 papers in various international journals. His preliminary research focuses on Extraction of Phytoconstituents from Agro Wastes. He has preliminary worked on clean label extraction technique. He is currently working on waste management and green extraction technologies
Muhammad Adil Farooq
Muhammad Adil Farooq is working as Assistant professor in the Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology. He has earned his expertise in field of starch Science and Technology. He has published many articles at international level.
Atif Liaqat
Atif Liaqat is working as Assistant Professor in the Institute of Food Science and Technology at Khwaja Fareed University of Engineering and Information Technology Rahim Yar Khan. He has also worked as research scholar at Michigan State University East Lansing, USA. His research interests include Food Microbiology, Food Safety and Nutrition.
Adnan Khaliq
Adnan Khaliq is an accomplished academician and researcher, currently serving as an Assistant Professor at the Institute of Food Science and Technology Department Khwaja Fareed University of Engineering and Information Technology. Dr. Adnan Also worked as International Scholar at Nelson Hall of Food Science, Purdue University, USA. Dr. Adnan Khaliq has contributed significantly to his academic discipline. He has published significant number of research articles in the field of Food Science and Nutrition focusing mainly on Dairy Technology, functional foods and food safety.
Saira Tanweer
Saira Tanweer PhD Food Technology. She severed as Research Scholar at Michigan State University USA. She is working as assistant Professor in The Islamia University of Bahawalpur. She is working on biokinetic properties of herbs and spices and earns a number of publications from this project.
Mădălina Ungureanu-Iuga
Mădălina Ungureanu-Iuga is a research scientist in food quality control at the “Ştefan cel Mare” University of Suceava and at the Romanian Academy - “Costin C. Kiriţescu” National Institute of Economic Researches (INCE), Mountain Economy Center (CE-MONT), with a Ph.D. in food engineering. His main research topics include food quality control, food processing, by-products valorization, food security, food safety and consumer behavior. She is co-author of more than 55 papers, 13 inventions patents proposals and more than 65 conference presentations which received many national and international awards. Regarding the international experience, she is collaborating with scientists from the Universidad Autonoma de Estado de Mexico and with the Technical University of Moldova.
Ionica Cotovanu
Ionica Cotovanu PhD Food Engineering. Associate assistant, Ionica Coțovanu is an active researcher in the food product engineering field and is a doctor in Food Engineering since 2021 when she sustained her doctoral thesis. Her research activities focus on enhancing the raw materials characteristics by applying different physical treatments, and the valorization of vegetable by-products to improve the nutritional profile and the quality attributes of various foods such as baked goods, pasta, etc. She has published more than 20 scientific papers.
Abdullah Ali Alkahtane
Abdullah Ali Alkahtane has completed his Ph.D. from University of Minnesota, USA. Presently he has been working as an Associate Professor in Department of Zoology and also, he is a General Counselor and Supervisor of the Advisors Unit- Deputy Ministry of Universities Affair- Ministry of Education. He has 18 years’ experience in both teaching and research activities. He has participated in several International, National conference, symposiums, workshops. He has published more than 40 papers in reputed national, international and ISI journals.
Saleh Alfarraj
Saleh Alfarraj has completed his Ph.D. from King Saud University (KSU), Saudi Arabia, Riyadh and got trained in several labs around the world. Presently he has been working as a Professor in Department of Zoology and also, he is a Training and Community Service Center Manager, King Saud University, Riyadh. He has 18 years’ experience in both teaching and research activities. He has participated in several International, National conference, symposiums, workshops. He has published more than 62 papers in reputed national, international and ISI journals and serving as an editorial board member of reputed journal and also has lifetime membership of Protozoa associations in worldwide.
Felix Kwashie Madilo
Felix Kwashie Madilo is a lecturer in the Food Science and Technology Department of Ho Technical University, Volta Region, Ghana. He is a Faculty of Applied Sciences and Technology board member and a member of Faculty Seminar, Workshop and Durbar committee. He also worked as a visiting researcher and a lecturer at the University of Zuĺuland, South Africa. His research interest includes but not limited to Food Microbiology, Food Fermentation, Food Safety and Hygiene, Food Quality and Management, and Food Processing and Preservation.