Introduction. In recent decades,
there has been increased interest in developing natural non-caloric
sweeteners, providing sensory properties similar to sucrose. One
of the most promising alternatives is the steviol glycosides, high-sweetness
compounds extracted from the leaves of Stevia rebaudiana Bertoni.
Characteristics and properties. In this review article,
the characteristics of this plant are described. According to the
relevant literature data, this review provides insight into the
major steviol glycosides as well as their main characteristics and
properties. Toxicity and legislation. We describe the
current situation on the toxicity and the legal framework of the
above sweeteners. Extraction techniques. This review
describes the techniques developed for extraction and purification,
including conventional extraction with water/solvent, ion exchange,
enzymatic extraction, supercritical fluid and with a focus on membrane
filtration, for its proven advantages in the purification of aqueous extract
obtained by leaching of the leaves. Applications. This review
also presents various evidence relating to the implementation of
steviol glycosides in the food industry, with an emphasis on their
use in the formulation of fruit juices. Conclusions. Finally, the future
prospects of these natural sweeteners are presented. They highlight
the need for research in this area, and the great appeal and commercial potential
of such compounds, which should be focused on continuous assessment
in relation to issues such as the intensity, persistence of sweetness
and the absence of other residual flavors, in order to ensure their acceptance,
preference and choice by the general public.