Surface properties and foamability of saponin and saponin-chitosan systems

Santini, Eva; Jarek, Ewelina; Ravera, Francesca; Liggieri, Libero; Warszyński, Piotr; Krzan, Marcel

doi:10.1016/j.colsurfb.2019.05.035

Cited by 40 publications

(35 citation statements)

References 35 publications

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“…However, in order to analyze the adsorption properties of saponin, in comparison with the other surfactants investigated, we assume, like in many studies of saponin or mixtures of saponins [29][30][31], the value of 1650 g/mol as the average molecular weight. Moreover, from the results reported in Reference [11] for neutral pH, like in this work, saponin is expected to be predominantly dissociated and to behave as an ionic surfactant.…”

Section: Methodssupporting

confidence: 62%

“…Saponin was reagent grade purchased from VWR (catalogue n. VWRV0163, Radnor, PA, USA) and utilized as supplied. This product has been used also in Reference [11], where its composition has been analyzed and discussed in detail. It is an extract from Quillaia saponaria containing a mixture of components with a rather broad distribution of molecular weights (from 1070 to 1700 g/mol).…”

Section: Methodsmentioning

confidence: 99%

“…Emulsions were produced according to a Double Syringe (DS) method. This method, developed and mainly used for foams [11,35], is here adapted for investigating emulsions. In this technique, emulsions are obtained by repetitive exchanging of the liquids between two syringes connected by a short narrow pipe.…”

Section: Methodsmentioning

confidence: 99%

“…To produce the emulsions, twenty sequential cycles were applied consisting of a pushing of the liquid/liquid mixture through the connector from one syringe to the other one. Like in the previous work on foams [11], the number of cycles was optimized to maximize the emulsification obtaining, at the same time, emulsion stability appropriate to perform comparative investigations varying the type of surfactant and the concentration. After formation, the syringes containing the emulsions were stored in a vertical position and monitored for at least two days, measuring the heights of the emulsion and of the separating phases by using a ruler, with a resolution of 0.5 mm.…”

Section: Methodsmentioning

confidence: 99%

“…Many species of saponin exist, mostly classified on the basis either of the differences in the aglycone structure or the number of linked sugar chains [7]. The adsorption properties of saponin at water-air interface in relation to its ability to stabilize foams have been widely investigated [8][9][10][11]. In particular, it has been evidenced that the appreciable surface activity of saponin at water-air interface together with high value of the dilational viscoelasticity modulus, which has been found to be of the order of hundreds mN/m [8], make this compound a rather effective stabilizer of foams, already in pure water, without any further additives.…”

Section: Introductionmentioning

confidence: 99%

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Interfacial Properties and Emulsification of Biocompatible Liquid-Liquid Systems

et al. 2020

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A comparative study is reported on the interfacial properties of a set of surfactants and is discussed in terms of the effects on the features of the corresponding oil-water emulsions. The surfactants are saponin, Tween 80 and citronellol glucoside (CG), while the oil is Miglyol 812N—A Medium Chain Triglyceride (MCT) oil. Due to their high biocompatibility, all these compounds are variously utilized in food, cosmetic or pharmaceutical products. Among the surfactants, which are all soluble in water, CG presents also an important solubility in oil, as shown by the measured partition coefficient. For these systems, dynamic and equilibrium interfacial tensions and dilational viscoelasticity are measured as a function of the surfactant concentration and analyzed according to available adsorption models. In order to compare these results with the time evolution of the corresponding emulsions, the actual surfactant concentration in the matrix phase of the emulsion is accounted for. This may differ significantly from the nominal concentration of the solutions before dispersing them, because of the huge area of droplets available for surfactant adsorption in the emulsion. Using this approach allows the derivation of the correlations between the observed emulsion behavior and the actual surfactant coverage of the droplet interface.

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Section: Methodssupporting

confidence: 62%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Interfacial Properties and Emulsification of Biocompatible Liquid-Liquid Systems

et al. 2020

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Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Shahi

Didar

Hesarinejad³

et al. 2021

J Sci Food Agric

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BACKGROUND In this study, a face‐centered central composite design was applied to optimize pulsed electric field parameters (voltage: 1, 4, 7 kV cm−1; pulse number: 10, 65, 120) for the extraction of natural saponins from Chubak root. Data analysis showed that increasing the voltage from 1 to 4 kV cm−1 and pulse number from 10 to 65 increased foaming ability (FA) and emulsion stability, and decreased foam density (FD), foam stability (FS) and lightness, due to the improved extraction of saponins. RESULTS Whereas, an opposite trend was observed for FA, FD and FS on increasing the voltage from 4 to 7 kV cm−1 as a result of more impurities being extracted. Furthermore, the Chubak root extract (CRE) (0, 1.5, 3.0 and 4.5 g kg−1) obtained under the optimized conditions (voltage of 6.4 kV cm−1 and pulse number of 80) was used in ice cream formulation because of its ability to reduce surface tension. Based on the results, the samples containing higher amounts of CRE showed higher viscosity, consistency coefficient, overrun, melting resistance and creaminess, as well as lower values of flow behavior index, hardness, adhesiveness, coarseness and coldness. This could be related to the increased water retention, improved whipping ability, greater fat destabilization and smaller ice crystals. Although more bitterness was perceived as a result of an increase in the level of CRE, it had no negative effect on the overall acceptance assessed by trained sensory panelists. CONCLUSIONS The results of this study briefly support the conclusion that CRE has a very high potential for use as a foaming, emulsifying and stabilizing agent to improve the quality of ice cream. © 2020 Society of Chemical Industry

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Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract

Sabeghi,

Varidi,

Nooshkam

2024

J Sci Food Agric

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BACKGROUNDFoamulsions have become increasingly popular in the food industry due to their ability to enhance the textural, sensory and health‐promoting properties of food products. This study was therefore aimed to design and prepare a novel gelled structure, foamulsion gel containing 0–600 g L−1 oil, with gellan gum (GG; 7, 10 and 13 g L−1) and saponin‐rich antioxidant Acanthophyllum glandulosum extract (AGE; 2, 6 and 10 g L−1).RESULTSThe interaction between components was confirmed by infrared spectroscopy. The overrun and porosity of the foamulsion gels increased with antioxidant AGE (1.30 times) and reduced with oil (up to ca 70% and 30%, respectively) and GG levels. The systems were highly stable, and no water or oil was released during the physical stability experiments. Microscopic images showed that the size of air cells was significantly larger than that of oil droplets. The foamulsion gels based on 13 g L−1 GG and 10 g L−1 AGE had markedly higher elastic (G′) and viscous (G′′) moduli than other samples, and exhibited an elastic and solid‐like behavior (G′ > G′′). The highest gel firmness was found in oil‐free sample, and the presence of oil resulted in a lower firmness induced by the larger size and lubrication effect of oil droplets.CONCLUSIONAs a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low‐calorie aerated foods. © 2024 Society of Chemical Industry.

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Surface properties and foamability of saponin and saponin-chitosan systems

Cited by 40 publications

References 35 publications

Interfacial Properties and Emulsification of Biocompatible Liquid-Liquid Systems

Interfacial Properties and Emulsification of Biocompatible Liquid-Liquid Systems

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract

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