Stevia rebaudiana: Nature’s zero calorie sustainable sweetener

Abstract

Stevia rebaudiana Bertoli also referred to as stevia or honey leaf, is a defenceless sweetener that has both nutritional and therapeutic use. Stevia is traditional both as a sweetener and a medicine in all parts of the globe, thus the plant comes in the Asteraceae family and is native to South America. The physicochemical traits of the plant make it sweet, as the compound, steviol glycosides, predominantly stevioside and rebaudioside A are sweeter than sucrose (200300 times) and it contains no calories, making them a sustainable substitute for conventional sugar. Currently, stevia is cultivated in more than 30 countries, with China being the largest producer. Agronomically, stevia grows well in warm, semi-humid climates with loamy soil, and is primarily propagated vegetatively due to its poor seed germination. Cultivation practices, including efficient irrigation, proper harvesting, and controlled drying, play a vital role in maintaining glycoside content and quality. Modern extraction techniques such as enzyme-assisted, ultrasound-assisted, and microwave-assisted methods are increasingly being employed to obtain high-purity stevia extracts in an eco-friendly and sustainable manner