Effects and mechanism of camellia saponin on the physicochemical and oxidative stability of camellia oil body-based emulsions

Liu, Jing; Hu, Lili; Chen, Yi-Ting; Xiao, Yaqing; Zheng, Minghui; Yang, Zhenyu; Liu, Yingnan; Zhou, Yibin

doi:10.1016/j.lwt.2022.113773

Cited by 11 publications

(6 citation statements)

References 35 publications

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“…1 In this context, the electrostatic interaction should have little effect on TS adsorption theoretically. [40][41][42] However, as shown in Fig. 4(a), Q e-TS of Bp-A was significantly decreased as the initial solution pH increased from pH 7.0 (∼603 mg g −1 ) to pH 9.0 (∼496 mg g −1 ), and to pH 11.0 (∼457 mg g −1 ).…”

Section: Resultsmentioning

confidence: 85%

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Highly efficient isolation and purification of high‐purity tea saponins from industrial camellia oil production by porous polymeric adsorbents

et al. 2023

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BACKGROUNDRecovery of high‐purity tea saponin (TS), a promising non‐ionic surfactant with well‐documented properties, is one of the major challenges to broadening its industrial applications. In this study, an innovative and sustainable strategy for the highly‐efficient purification of TS was developed by using well‐designed highly‐porous polymeric adsorbents.RESULTSThe prepared Pp‐A with controllable macropores (~96 nm) and appropriate surface hydrophobic properties was found more favorable for achieving high adsorption efficiency towards TS/TS‐micelles. Kinetic results showed the adsorption follows the pseudo‐second‐order model (R2 = 0.9800), and the Langmuir model is more qualified to explicate the adsorption isotherms with Qe‐TS ~ 675 mg g−1. Thermodynamic studies revealed the monolayer adsorption of TS was an endothermic process that was conducted spontaneously. Interestingly, ethanol‐driven desorption (90% v/v ethanol) of TS was rapidly (< 30 min) complete due to the possible ethanol‐mediated disassembling of TS‐micelles. A possible mechanism that involves the interactions between the adsorbents and TS/TS‐micelles, the formation and disassembling of TS‐micelles was proposed to account for the highly efficient purification of TS. Afterwards, Pp‐A‐based adsorption method was developed to purify TS directly from industrial camellia oil production. Through selective adsorption, pre‐washing, and ethanol‐driven desorption, the applied Pp‐A enabled the direct isolation of high‐purity TS (~96%) with a recovery ratio > 90%. Notably, Pp‐A exhibited excellent operational stability and is of high potential for long‐term industrial application.CONCLUSIONResults ensured the practical feasibility of the prepared porous adsorbents in purifying TS, and the proposed methodology is a promising industrial‐scale purification strategy. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 85%

“…It is widely acknowledged that TS is a weak acidic and non‐ionic surfactant 1 . In this context, the electrostatic interaction should have little effect on TS adsorption theoretically 40‐42 . However, as shown in Fig.…”

Section: Resultsmentioning

confidence: 96%

Highly efficient isolation and purification of high‐purity tea saponins from industrial camellia oil production by porous polymeric adsorbents

et al. 2023

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“…A single study on peanut milk oil has been presented by Zaaboul et al (2019) after roasting. In another study by Liu et al (2022), oil was evaluated for rheology after alkaline treatment of peanuts. Such information indicates a major gap and limited attention towards study of rheological properties of peanut oils.…”

Section: Introductionmentioning

confidence: 99%

Compositional, functional and rheological characterisation of peanut oils influenced by ozonation, roasting and combination process

Kaur,

Sidhu,

Kaur

et al. 2024

Int J of Food Sci Tech

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SummaryAs peanuts are prone to fungal attack, techniques like ozonation and heat treatment hold enormous potential. Peanut oil, being health‐healthy, was extracted from O1: control, O2: roasted (166 °C for 7 min), O3: ozonated (6 mg L−1 for 30 min), and O4: ozonated + roasted peanuts and analysed for chemical, colour, phenolic, fatty acids and rheological properties. Roasting significantly affected peroxide, iodine, acid, p‐anisidine values and stability of oils as compared to other treatments. The results indicated a decline in colour attributes of all oils except hue angle which were strongly correlated to increased levels of functional compounds expressed by third‐degree polynomial. O4 oil indicated best quality in terms of high atherogenic, thrombogenic, calculated oxidisability value and low hypocholesterolaemic: hypercholesterolaemic indices of fatty acid. Oils exhibited pseudoplasticity postulated by Ostwald‐de Waele and Herschel–Bulkley models. Arrhenius equation and oscillatory rheology predicted temperature dependency and crystal matrix behaviour. Overall, the O4 oils followed by O3 from ozonated peanuts individually and along with roasting are pivotal to cater the rising demands of oils due to their better appearance, fatty acids and rheology.

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“…Moreover, the system possesses better stability against oxidation and environmental pressure than artificial emulsions [2] , [3] . Liu et al [4] showed that the physical and chemical stability of OB emulsions could be further improved by modulating the interface properties of the OB droplet (including composition, structure, and charge distribution). Huang et al [5] reported that the antioxidant groups in OB proteins had the ability to maintain oxidation stability.…”

Section: Introductionmentioning

confidence: 99%

Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics

Zhu,

Wang,

Miao

et al. 2023

Ultrasonics Sonochemistry

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Effects and mechanism of camellia saponin on the physicochemical and oxidative stability of camellia oil body-based emulsions

Cited by 11 publications

References 35 publications

Highly efficient isolation and purification of high‐purity tea saponins from industrial camellia oil production by porous polymeric adsorbents

Highly efficient isolation and purification of high‐purity tea saponins from industrial camellia oil production by porous polymeric adsorbents

Compositional, functional and rheological characterisation of peanut oils influenced by ozonation, roasting and combination process

Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics

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