Foaming and emulsifying properties of saponin glycosides: a natural non-ionic surfactant

Badve, Mandar; Humbare, Tejaswini

doi:10.1007/s43538-023-00151-3

Cited by 3 publications

(3 citation statements)

References 33 publications

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“…In our assays, consistent with the findings in emulsion tests, TS displayed significantly lower foaming ability and stability, although not far from ARS. QS typically performed well in these tests [45,46], which aligned with the results obtained from ARS.…”

Section: Influence Of Concentration On Foaming Propertiessupporting

confidence: 78%

Applications of Saponin Extract from Asparagus Roots as Functional Ingredient

Hamdi,

Viera-Alcaide,

Jiménez-Araujo

et al. 2024

Foods

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When replanting an asparagus field, the roots of the previous crop are crushed and incorporated into the soil, creating problems of autotoxicity and fungal infections. Asparagus roots can be considered as a valuable byproduct, since they are very rich in saponins (3–6%), compounds currently considered as bio-emulsifiers. The objective is to evaluate the emulsifying and foaming capacity of a saponin extract from asparagus roots (ARS) and compare it with other commercial extracts. ARS was obtained using a process patented by our research group. The results have shown that ARS has activity similar to Quillaja extract. Its critical micellar concentration falls between that of Quillaja and Tribulus extracts (0.064, 0.043, and 0.094 g/100 mL, respectively). Both emulsifying and foaming activities are affected by pH, salt, and sucrose to a similar extent as the other extracts. Additionally, it has demonstrated an inhibitory effect on pancreatic lipase, which is even better than the other two studied extracts, as indicated by its IC50 value (0.7887, 1.6366, and 2.0107 mg/mL for asparagus, Quillaja, and Tribulus, respectively). These results suggest that ARS could serve as a natural emulsifying/foaming agent for healthier and safer food products and as a potential aid in treatments for obesity and hyperlipidemia.

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Section: Influence Of Concentration On Foaming Propertiessupporting

confidence: 78%

Applications of Saponin Extract from Asparagus Roots as Functional Ingredient

Hamdi,

Viera-Alcaide,

Jiménez-Araujo

et al. 2024

Foods

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“…This suggests that the saponin foam may have the potential to cope with complex environments during food processing or cooking. Badve and Humbare (2023) studied the foaming and emulsifying properties of saponins derived from the fruit of Sapindus mukorossi and showed that saponins might be an effective and nontoxic natural alternative to synthetic surfactants for various industrial applications. A few saponins have been approved as food additives, including Yucca from Mexico, the saponins of which primarily have a steroid structure, and Quillaja saponins from Chile, which contain saponins with a triterpenoid structure (Arce‐Montoya et al., 2006; Jurado Gonzalez & Sörensen, 2020).…”

Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

“…Rapid interfacial adsorption, but the foam cannot be realized long-term stability Natural surfactants Lecithin (Comesana et al, 2021); saponin (Badve & Humbare, 2023;Jurado Gonzalez & Sörensen 2020); glycyrrhizic acid • A high-efficiency and nontoxic natural surfactant • Fast interfacial adsorption capacity and good foaming ability under acidic conditions…”

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confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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Extraction of saponin from Gleditsia sinensis Lam and applications on natural shampoo

Wu,

et al. 2023

Journal of Dispersion Science and Technology

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Foaming and emulsifying properties of saponin glycosides: a natural non-ionic surfactant

Cited by 3 publications

References 33 publications

Applications of Saponin Extract from Asparagus Roots as Functional Ingredient

Applications of Saponin Extract from Asparagus Roots as Functional Ingredient

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Extraction of saponin from Gleditsia sinensis Lam and applications on natural shampoo

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