Novel functional properties and applications of steviol in foods

Steviol glycosides (SGs) have been widely used as a natural non-calorie sweetener and a sugar substitute in food and beverage industry. Recent studies have demonstrated that SGs have notable interfacial activity and can be used as a new type of food-grade biosurfactants. The unique combination of high-intensity sweetness, biological activity and interfacial properties makes SGs have great potential as multifunctional ingredients for novel applications in food processing. Herein, we will first introduce the biological benefits of SGs and the strategies to improve their organoleptic properties. The micellar self-assembly of SGs in aqueous solutions and their interfacial behaviors are then discussed. The recent novel applications of SGs in active encapsulation and the stabilization of plant-based multiphase food systems are reported.