Physicochemical and sensory properties of malt beverage containing sugar beet saponins

Quantitative Analysis of Camellia oleifera Seed Saponins and Aqueous Two-Phase Extraction and Separation

At present, the technology used for the extraction and purification of Camellia oleifera saponins generally has the problems of high cost and low purity, and the quantitative detection of Camellia oleifera saponins also has the problems of low sensitivity and easy interference from impurities. To solve these problems, this paper aimed to use liquid chromatography for the quantitative detection of Camellia oleifera saponins, and to adjust and optimize the related conditions. In our study, the average recovery of Camellia oleifera saponins obtained was 100.42%. The RSD of precision test was 0.41%. The RSD of the repeatability test was 0.22%. The detection limit of the liquid chromatography was 0.06 mg/L, and the quantification limit was 0.2 mg/L. In order to improve the yield and purity, the Camellia oleifera saponins were extracted from Camellia oleifera Abel. seed meal by methanol extraction. Then, the extracted Camellia oleifera saponins were extracted with an ammonium sulfate/propanol aqueous two-phase system. We optimized the purification process of formaldehyde extraction and aqueous two-phase extraction. Under the optimal purification process, the purity of Camellia oleifera saponins extracted by methanol was 36.15%, and the yield was 25.24%. The purity of Camellia oleifera saponins obtained by aqueous two-phase extraction was 83.72%. Thus, this study can provide a reference standard for rapid and efficient detection and analysis of Camellia oleifera saponins for industrial extraction and purification.

Enhancing the Antioxidant Ability of Momordica grosvenorii Saponin to Resist Gastrointestinal Stresses via Microcapsules of Sodium Alginate and Chitosan and Its Application in Beverage

Momordica grosvenorii saponin (MGS), as a promising dietary supplement with remarkable biological properties, has poor stability under acidic conditions and thus hinders its application in functional foods. In this study, capsules of chitosan and sodium alginate were successfully prepared to enhance the stability of MGS. The optimized parameters for preparing MGS capsules were established. Sodium alginate of 20.8 mg/mL and triplication of MGS powder were added to chitosan of 4 mg/mL and calcium chloride of 10 mg/mL at a volume ratio of 3:1, stirring at 1000 r/min for 30 min to form the capsules. In this case, the fresh particles averaged 1687 μm with an encapsulation efficiency (EE) of 80.25% MGS. The capsule tolerated acidic environments better, and in vitro MGS could be controlled to release in a stimulated gastrointestinal tract system. The antioxidant activity and delayed release of MGS could be achieved by microencapsulation of chitosan/sodium alginate. Moreover, one drink containing 19 mg/mL MGS was successfully developed for the fruit.