Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures

• Main Authors: Liliana S. Celaya, Eugenio Kolb, Nicolás Kolb
• Format: Article
• Language: English
• Published: ISEKI_Food Association (IFA) 2016-10-01
• Series: International Journal of Food Studies
• Subjects: stevia sweeteners; solubility; crystallization; ethanol; water; temperature
• Online Access: https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/327

<p>In order to investigate the solubility of Stevioside and Rebaudioside A in different solvents (ethanol, water, ethanol:water 30:70 and ethanol:water 70:30), supersaturated solutions of pre-crystalized steviol glycosides were maintained at different temperatures (from 5 °C to 50 °C) to reach equilibrium. Under these conditions significant differences were found in the extent of solubility. Rebaudioside A was poorly soluble in ethanol and water, and Stevioside was poorly soluble in water. Solvent mixtures more effectively promoted solubilisation, and a significant effect of temperature on solubility was observed. The two steviol glycosides showed higher solubilities and this behavior was promoted by the presence of the other sweetener. The polarity indices of the solvents were determined, and helped to explain the observed behavior. Several solute-solvent and solute-solute interactions can occur, along with the incidence of a strong affinity between solvents. The obtained results are in accordance with technological applications of ethanol, water and their binary mixtures for Stevioside and Rebaudioside A separations.</p>