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Brezhneva, T. A.; Nikolaevskii, V. A.; Селеменев, В. Ф.; Сливкин, А. И.; Muad, A. A.; Khind, T.; Safonova, E. F.

doi:10.1023/a:1010462013789

Cited by 12 publications

(22 citation statements)

References 2 publications

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“…Sugar beet extract had a much lower saponin and polyphenol content but a higher protein content compared to Quillaja extract (Table ). The saponin content in the sugar beet extract (>0.5%, w/w) is slightly higher than previously reported amounts found in roots (∼0.3%, w/w), but reported protein contents are lower (∼0.8%, w/w), which may be attributed to the accumulation of surface-active materials during the solvent extraction. In addition, sugar beet extract had a lower mineral content compared to Quillaja extract (Table ) with the following minerals present: K, 0.323%; Ca, 0.004%; Mg, 0.049%; Na, 0.001%; S, 0.009%; P, 0.053%; Mn, 0.001%; Fe, 0.0001%; Al, 0.001%; Zn, 0.001%; Se, 0.0005‰.…”

Section: Resultscontrasting

confidence: 70%

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation

Ralla

Salminen

Edelmann

et al. 2017

J. Agric. Food Chem.

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The interfacial and emulsion-forming properties of sugar beet extract (Beta vulgaris L.) were examined and compared to a Quillaja extract that is widely used within the food industry. We investigated the influence of extract concentration on surface activity at oil-water and air-water interfaces and on the formation of oil-in-water emulsions (10% w/w, pH 7). Sugar beet extract reduced the interfacial tension up to 38% at the oil-water interface, and the surface tension up to 33% at the air-water surface. The generated emulsions were negatively charged (ζ ≈ -46 mV) and had the smallest particle sizes (d) of ∼1.3 μm at a low emulsifier-to-oil ratio of 0.75:10. Applying lower or higher extract concentrations increased the mean particle sizes. The smallest emulsions were formed at an optimum homogenization pressure of 69 MPa. Higher homogenization pressures led to increased particle sizes. Overall, sugar beet extract showed high surface activity. Furthermore, the formation of small emulsion droplets was successful; however, the droplets were bigger compared to those from the Quillaja extract. These results indicate sugar beet as an effective natural emulsifier that may be utilized for a variety of food and beverage applications.

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Section: Resultscontrasting

confidence: 70%

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation

Ralla

Salminen

Edelmann

et al. 2017

J. Agric. Food Chem.

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“…However, during raw beet processing, these saponins are mostly concentrated in the waste products. For example, the concentration of saponins in sugar beet pulp water reaches 1.2% [23]. Similar concentrations of saponins have been detected in the filtration residues and molasses.…”

Section: Application and Characterization Of Surfactantssupporting

confidence: 63%

Saponin-Based, Biological-Active Surfactants from Plants

Kręgiel¹,

Berłowska²,

Witońska³

et al. 2017

Application and Characterization of Surfactants

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106

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Plants have the ability to synthesize almost unlimited number of substances. In many cases, these chemicals serve in plant defense mechanisms against microorganisms, insects, and herbivores. Generally, any part of the plant may contain the various active ingredients. Among the plant, active compounds are saponins, which are traditionally used as natural detergents. The name 'saponin' comes from the Latin word 'sapo,' which means 'soap' as saponins show the unique properties of foaming and emulsifying agents. Steroidal and triterpenoid saponins can be used in many industrial applications, from the preparation of steroid hormones in the pharmaceutical industry to utilization as food additives that exploit their non-ionic surfactant properties. Saponins also exhibit different biological activities. This chapter has been prepared by participants of the Marie Sklodowska-Curie Action-Research and Innovation Staff Exchange (RISE) in the framework of the proposal 'ECOSAPONIN.' Interactions between the participants, including chemists, physicists, technologists, microbiologists and botanists from four countries, will contribute to the development of collaborative ties and further promote research and development in the area of saponins in Europe and China. Although this chapter cannot provide a comprehensive account of the state of knowledge regarding plant saponins, we hope that it will help make saponins the focus of ongoing international cooperation.

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“…21,22 The saponin content of the sugar beet root is around 0.2% (w/ w), and they are known to be enriched in sugar beet side streams, such as washing water, accruing during sucrose production. 23,24 Although some sugar beet saponins have been already isolated (e.g., betavulgaroside I (1), betavulgaroside II (2), betavulgaroside III (3), betavulgaroside IV (4), betavulgaroside VIII (5), boussingoside A2 ( 6 (7), betavulgaroside V (8), chikusetsu saponin IVa (9), and calenduloside E (10), Figure 1), nothing is known about their taste, foam, or emulsifying activity. Traditional extraction processes established for the isolation of sugar beet saponins are not suitable for natural emulsifier isolation, especially for large-scale applications since all of them include extraction with methanol under reflux, which is known to partially produce saponins with methyl esters.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Also, pure saponins, such as glycyrrhizin, the licorice tasting key component in Glycyrrhiza glabra, are known to have a promising emulsifying activity. , Although saponins are promising surfactants for future applications in the food industry, the use of saponins, such as quillaja and licorice saponins, is still limited, as they often possess a bitter or licorice taste, which leads to consumer rejection. − ,, Fortunately, the class of saponins comprises a huge variety of structures and offers enormous potential in the search for pleasant tasting saponins with techno-functional properties . One potential plant-based, natural saponin source, which is available especially in Europe and contains large quantities of saponin-rich side streams, is sugar beet (Beta vulgaris L.). , The saponin content of the sugar beet root is around 0.2% (w/w), and they are known to be enriched in sugar beet side streams, such as washing water, accruing during sucrose production. , Although some sugar beet saponins have been already isolated (e.g., betavulgaroside I ( 1 ), betavulgaroside II ( 2 ), betavulgaroside III ( 3 ), betavulgaroside IV ( 4 ), betavulgaroside VIII ( 5 ), boussingoside A2 ( 6 ), 3- O -[β- d -glucopyranosyl-(1 → 2)-(β- d -xylopyranosyl-(1 → 3))-β- d -glucuronopyranosyl]-28- O -β- d -glucopyranosyl-3β-hydroxyolean-12-en-28-oic acid ( 7 ), betavulgaroside V ( 8 ), chikusetsu saponin IVa ( 9 ), and calenduloside E ( 10 ), Figure ), nothing is known about their taste, foam, or emulsifying activity. − …”

Section: Introductionmentioning

confidence: 99%

Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima)

Edelmann

Dawid

Hochreiter

et al. 2020

J. Agric. Food Chem.

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This work focuses on the isolation and characterization of saponins with a very low bitter intensity originating from sustainable plant materials, in particular the sugar beet pulp by-product stream. Via a concise foam activity screening of saponincontaining materials, which gives indications for their emulsifying ability, sugar beet root extract was selected and examined for low bitter saponins by means of activity guided fractionation. Individual saponins were isolated from sugar beet pulp, which was identified as the most convenient sugar beet saponin source. Liquid chromatography−tandem mass spectrometry (LC−MS/MS) analysis and one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance (NMR) spectroscopy led to the unequivocal identification of the major, slightly bitter tasting compounds as a series of eight saponins. The complete assignment of 1 H and 13 C NMR signals for several saponins was carried out for the first time. A small-scale foam activity assay was established and applied to a broad spectrum of the isolated and commercially available saponins. Additionally, orosensory recognition thresholds were determined. Not only high recognition thresholds were determined (thresholds >1000 μmol/L) but also fundamental information about the foaming behavior of mono-and bidesmosidic saponins was collected. The obtained results are relevant to the utilization of saponins from other plant materials or by-product streams and for the use of sugar beet saponins as food additives.

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Cited by 12 publications

References 2 publications

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation

Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation

Saponin-Based, Biological-Active Surfactants from Plants

Molecularization of Foam-Active Saponins from Sugar Beet Side Streams (Beta vulgaris ssp. vulgaris var. altissima)

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