Formation and stability of emulsions stabilised by <i>Yucca</i> saponin extract

Ralla, Theo; Salminen, Hanna; Tuosto, Jessica; Weiß, Jochen

doi:10.1111/ijfs.13715

Cited by 30 publications

(37 citation statements)

References 28 publications

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“…Furthermore, we determined a critical micelle concentration (CMC AW ) of ~0.5% (w/w) as well as a surface load (Γ AW ) of 3.8 mg m −2 . Significantly lower CMC and Γ values have been previously reported for Quillaja (CMC = ~0.01%; Γ AW = 2.9 mg m −2 ) and yucca saponin extracts (CMC = ~0.1%; Γ AW = 1.7 mg m −2 ), indicating that these extracts are more efficient at surface tension reduction, mostly likely because of their much higher content of saponins (~9% for both extracts) (Yang et al ., ; Ralla, Salminen, Tuosto, & Weiss, ).…”

Section: Resultsmentioning

confidence: 99%

Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability

Ralla

Salminen

Wolfangel

et al. 2018

Int J of Food Sci Tech

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Summary Replacement of synthetically derived food additives and increase of sustainability are two major trends within the food industry, and usage of by‐products may represent a potential solution. We characterised an extract obtained from red beet that could also be obtained from red beet peels, that are typical industrial by‐products, and examined its interfacial and emulsion forming properties. Results showed that red beet extract contained considerable amounts of surface‐active saponins. The smallest negatively charged droplets (~1.36 μm, −40 mV) were obtained at low emulsifier‐to‐oil ratio and were fairly stable over a wide range of environmental stresses such as a wide pH range and temperature (<50 °C) despite some oiling‐off. Emulsions showed flocculation at low pH, as well as coalescence at high temperature (≥50 °C) and phase separation after a freeze–thaw cycle. Overall, our results indicate red beet extract may be employed as new naturally derived emulsifier for food and beverage products.

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Section: Resultsmentioning

confidence: 99%

Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability

Ralla

Salminen

Wolfangel

et al. 2018

Int J of Food Sci Tech

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“…Saponin stabilized emulsions were recently studied by several groups. In [115], a very good thermal stability of medium chain triglyceride (MCT) Miglyol-in-water emulsions, stabilized by Yucca saponin extract, was reported in the pH range between 5 and 9. In a separate study, the emulsions stabilized by Quillaja saponins were found to be sensitive to the variations in the pH and electrolyte concentration [116,117].…”

Section: (D) Saponin Stabilized Emulsionsmentioning

confidence: 99%

Surface phase transitions in foams and emulsions

Denkov

Cholakova

2019

Current Opinion in Colloid & Interface Science

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Surface phase transitions in surfactant adsorption layers are known to affect the dynamic properties of foams and to induce surface nucleation in freezing emulsion drops. Recently, these transitions were found to play a role in several other phenomena, opening new opportunities for controlling foam and emulsion properties. This review presents a brief outlook of the emerging opportunities in this area. Three topics are emphasized: (1) The use of surfactant mixtures for inducing phase transitions on bubble surfaces in foams; (2) The peculiar properties of natural surfactants saponins which form extremely viscoelastic surface layers; and (3) The main phenomena in emulsions, for which the surface phase transitions areimportant. The overall conclusion from the reviewed literature is that surface phase transitions could be used as a powerful tool to control many foam and emulsion properties, but we need deeper understanding of the underlying phenomena to explore fully these opportunities.

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“…Saponin molecules comprise a hydrophilic region, containing rhamnose, galactose, xylose, fucose, or glucuronic acid, and a hydrophobic counterpart including gypsogenic or quillaic acid, whose combination ensures the amphipathic character of the molecule, enabling its surfactant behavior [20]. Moreover, the abundance of saponins in nature facilitates their commercial production [21,22] from a wide range of natural matrices, with Quillaja bark being one of the most used [23,24].…”

Section: Introductionmentioning

confidence: 99%

Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

et al. 2020

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Replacing synthetic surfactants by natural alternatives when formulating nanoemulsions has gained attention as a sustainable approach. In this context, nanoemulsions based on sweet almond oil and stabilized by saponin from Quillaja bark with glycerol as cosurfactant were prepared by the high-pressure homogenization method. The effects of oil/water (O/W) ratio, total surfactant amount, and saponin/glycerol ratio on their stability were analyzed. The formation and stabilization of the oil-in-water nanoemulsions were analyzed through the evaluation of stability over time, pH, zeta potential, and particle size distribution analysis. Moreover, a design of experiments was performed to assess the most suitable composition based on particle size and stability parameters. The prepared nanoemulsions are, in general, highly stable over time, showing zeta potential values lower than −40 mV, a slight acid behavior due to the character of the components, and particle size (in volume) in the range of 1.1 to 4.3 µm. Response surface methodology revealed that formulations using an O/W ratio of 10/90 and 1.5 wt% surfactant resulted in lower particle sizes and zeta potential, presenting higher stability. The use of glycerol did not positively affect the formulations, which reinforces the suitability of preparing highly stable nanoemulsions based on natural surfactants such as saponins.

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Formation and stability of emulsions stabilised by Yucca saponin extract

Cited by 30 publications

References 28 publications

Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability

Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability

Surface phase transitions in foams and emulsions

Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark

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