Stevia and Steviol Glycosides in Dairy Products: An Overview on Usage, Microbial Dynamics, and Gut Health Effects – a Review Article

Abstract

Stevia rebaudiana (Bertoni), a plant belonging to the Asteraceae family, has long been valued as a natural alternative to sugar. The sweet compounds it contains, known as steviol glycosides, can be up to 450 times sweeter than sucrose. In recent years, stevia has taken a prominent place among natural additives, as rising interest in natural products continues to emphasize plant-based alternatives. This paper focused on the potential benefits of incorporating stevia into dairy products. It provides a general overview of the use of stevia as a sugar substitute, mainly recognized for its zero-calorie sweetening properties. Moreover, it highlights that the whole leaf of S. rebaudiana contains additional bioactive compounds, including minerals, vita mins, and antioxidants, which may contribute to its nutritional value. This study also highlights the effects of adding stevia to dairy products, both as a prebiotic that enhances the viability of lactic acid bacteria and as an additive that inhibits the growth of spoilage-causing bacteria such as Escherichia coli, Salmonella enterica subsp. enterica serovar Typhi, and Staphylococcus aureus. While contributing to intestinal well-being by promoting the growth of gut microbiota, the addition of stevia to dairy products improves their sensory properties. In dairy systems, the incorporation of stevia hay into livestock feed may also be explored as a strategy to improve milk yield and quality. Given the growing trend in the consumption of probiotic and prebiotic foods, incorporating functional ingredients such as stevia into dairy products appears increasingly relevant.