Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability

Faria, Janaína Teles de; Oliveira, Eduardo Basílio de; Minim, Valéria Paula Rodrigues; Minim, Luís Antônio

doi:10.1016/j.foodhyd.2017.01.013

Cited by 30 publications

(17 citation statements)

References 33 publications

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“…However, other surface-active components such as proteins (~1.4%) present in the extract may have influenced the charge properties, which also may have supported the formation of emulsions, especially as proteins have been shown to exhibit synergistic effects with saponins in foam and emulsion formation. This is due to the formation of biogenic saponin-protein complexes that were shown to act as anchor at the liquid-liquid interface (Piotrowski et al, 2012;Wan et al, 2014;B€ ottcher et al, 2016;de Faria et al, 2017).…”

Section: Influence Of Yucca Extract Concentration On Emulsion Formationmentioning

confidence: 99%

Formation and stability of emulsions stabilised by Yucca saponin extract

Ralla

Salminen

Tuosto

et al. 2017

Int J of Food Sci Tech

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Summary Yucca saponin extract containing steroidal saponins was examined for its interfacial and emulsifying properties. For this purpose, we produced oil‐in‐water emulsions and tested their stability against environmental stresses (pH, ionic strength, heating and freeze‐thawing). Yucca saponin extract was highly surface‐active and formed negatively charged submicron‐sized emulsions at low surfactant‐to‐oil ratio. The emulsions were stable at pH 5–9 and showed only minor increase in droplet size when heated up to 90 °C. Our results indicate Yucca saponin extract as a new potential natural surfactant that may be used to replace synthetic surfactants in the food and beverage industry for selected applications.

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Section: Influence Of Yucca Extract Concentration On Emulsion Formationmentioning

confidence: 99%

Formation and stability of emulsions stabilised by Yucca saponin extract

Ralla

Salminen

Tuosto

et al. 2017

Int J of Food Sci Tech

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“…Quillaja bark saponins are natural surfactants obtained from the bark of Quillaja saponaria Molina trees. Their molecules are chemically built up of steroid aglycone moiety or triterpenoid attached by glycoside bonds into a sugar moiety [2,19,25]. This natural surfactant is allowed for human consumption as a food additive in several countries [26] and consequently has shown commercial applications in both food and cosmetic industries [24,[27][28][29].…”

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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“…Nowadays, there is increasing interest in using saponins as natural emulsifiers, alone or blended with others. Numerous studies have reported that Quillaja saponins are good emulsifiers for O/W emulsions [7,9,10] and nanoemulsions [10]. Recently, a food ingredient containing Quillaja bark saponins (Q-Naturale ® ) was approved by the FDA as an effective emulsifier for beverages [6,10].…”

Section: Introductionmentioning

confidence: 99%

Saponins from Quillaja saponaria and Quillaja brasiliensis: Particular Chemical Characteristics and Biological Activities

et al. 2019

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Quillaja saponaria Molina represents the main source of saponins for industrial applications. Q. saponaria triterpenoids have been studied for more than four decades and their relevance is due to their biological activities, especially as a vaccine adjuvant and immunostimulant, which have led to important research in the field of vaccine development. These saponins, alone or incorporated into immunostimulating complexes (ISCOMs), are able to modulate immunity by increasing antigen uptake, stimulating cytotoxic T lymphocyte production (Th1) and cytokines (Th2) in response to different antigens. Furthermore, antiviral, antifungal, antibacterial, antiparasitic, and antitumor activities are also reported as important biological properties of Quillaja triterpenoids. Recently, other saponins from Q. brasiliensis (A. St.-Hill. & Tul.) Mart. were successfully tested and showed similar chemical and biological properties to those of Q. saponaria barks. The aim of this manuscript is to summarize the current advances in phytochemical and pharmacological knowledge of saponins from Quillaja plants, including the particular chemical characteristics of these triterpenoids. The potential applications of Quillaja saponins to stimulate further drug discovery research will be provided.

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Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability

Cited by 30 publications

References 33 publications

Formation and stability of emulsions stabilised by Yucca saponin extract

Formation and stability of emulsions stabilised by Yucca saponin extract

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

Saponins from Quillaja saponaria and Quillaja brasiliensis: Particular Chemical Characteristics and Biological Activities

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