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Norouzpour M, Azdarpour A, Nabipour M, Santos RM, Khaksar Manshad A, Iglauer S, Akhondzadeh H, Keshavarz A. Red Beet Plant as a Novel Source of Natural Surfactant Combined with ‘Smart Water’ for EOR Purposes in Carbonate Reservoirs. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.121051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Schreiner T, Dias MM, Barreiro MF, Pinho SP. Saponins as Natural Emulsifiers for Nanoemulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6573-6590. [PMID: 35621387 PMCID: PMC9776534 DOI: 10.1021/acs.jafc.1c07893] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The awareness of sustainability approaches has focused attention on replacing synthetic emulsifiers with natural alternatives when formulating nanoemulsions. In this context, a comprehensive review of the different types of saponins being successfully used to form and stabilize nanoemulsions is presented, highlighting the most common natural sources and biosynthetic routes. Processes for their extraction and purification are also reviewed altogether with the recent advances for their characterization. Concerning the preparation of the nanoemulsions containing saponins, the focus has been initially given to screening methods, lipid phase used, and production procedures, but their characterization and delivery systems explored are also discussed. Most experimental outcomes showed that the saponins present high performance, but the challenges associated with the saponins' broader application, mainly the standardization for industrial use, are identified. Future perspectives report, among others, the emerging biotechnological processes and the use of byproducts in a circular economy context.
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Affiliation(s)
- Tatiana
B. Schreiner
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Madalena M. Dias
- LSRE-LCM
- Laboratory of Separation and Reaction Engineering – Laboratory
of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Maria Filomena Barreiro
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
| | - Simão P. Pinho
- Centro
de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa
Apolónia, 5300-253 Bragança, Portugal
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Limnophila aromatica Crude Extracts as Natural Emulsifiers for Formation and Stabilizing of Oil-in-Water (O/W) Emulsions. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6020026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study mainly focused on the emulsifying performance of Limnophila aromatica crude extracts obtained by using different ethanolic aqueous solutions (0, 25, 50, 75, and 99.5% (v/v)). All Limnophila aromatica extracts (LAEs) were able to produce emulsions with a volume mean droplet diameter (d4,3) ranging from 273 to 747 nm, except for LAE-99.5 (3269 nm). Only the emulsion prepared by LAE-75 was stable during seven days of storage, without significantly changing droplet size (479–495 nm). The result showed that all LAEs could reduce interfacial tension varied within 12.5 and 16.1 mN/m at the soybean oil/extracts (1% w/w) interface. Compared to other extracts, LAE-75 did not contain the highest protein, saponin, and phenol content (4.36%, 20.14%, and 11.68%, respectively), but it had the lowest ash content (14.74%). These results indicated that the emulsifying performance of LAEs did not rely only on interfacial tension and/or surface-active compounds. The residual demulsifiers, such as inorganic substances, were also significantly involved in the emulsions’ destabilization. Finally, the emulsion consisting of 0.5% (w/w) LAE-75 and 5% (w/w) soybean oil showed considerable stability during storage up to 30 days at different temperatures (5 or 25 °C). Therefore, Limnophila aromatica extract has a potential application as a new source of natural emulsifier.
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Hoffmann M, Mück D, Grossmann L, Greiner L, Klausmann P, Henkel M, Lilge L, Weiss J, Hausmann R. Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations. Colloids Surf B Biointerfaces 2021; 203:111749. [DOI: 10.1016/j.colsurfb.2021.111749] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 03/15/2021] [Accepted: 04/03/2021] [Indexed: 01/18/2023]
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Red Beetroot. A Potential Source of Natural Additives for the Meat Industry. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238340] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.
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Edelmann M, Dawid C, Hochreiter K, Ralla T, Stark TD, Salminen H, Weiss J, Hofmann T. Molecularization of Foam-Active Saponins from Sugar Beet Side Streams ( Beta vulgaris ssp. vulgaris var. altissima). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10962-10974. [PMID: 32881499 DOI: 10.1021/acs.jafc.0c04603] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
This work focuses on the isolation and characterization of saponins with a very low bitter intensity originating from sustainable plant materials, in particular the sugar beet pulp by-product stream. Via a concise foam activity screening of saponin-containing materials, which gives indications for their emulsifying ability, sugar beet root extract was selected and examined for low bitter saponins by means of activity guided fractionation. Individual saponins were isolated from sugar beet pulp, which was identified as the most convenient sugar beet saponin source. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis and one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance (NMR) spectroscopy led to the unequivocal identification of the major, slightly bitter tasting compounds as a series of eight saponins. The complete assignment of 1H and 13C NMR signals for several saponins was carried out for the first time. A small-scale foam activity assay was established and applied to a broad spectrum of the isolated and commercially available saponins. Additionally, orosensory recognition thresholds were determined. Not only high recognition thresholds were determined (thresholds >1000 μmol/L) but also fundamental information about the foaming behavior of mono- and bidesmosidic saponins was collected. The obtained results are relevant to the utilization of saponins from other plant materials or by-product streams and for the use of sugar beet saponins as food additives.
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Affiliation(s)
- Matthias Edelmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Katharina Hochreiter
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Theo Ralla
- Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Timo D Stark
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Hanna Salminen
- Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
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Gahruie HH, Niakousari M, Parastouei K, Mokhtarian M, Eş I, Mousavi Khaneghah A. Co‐encapsulation of vitamin D
3
and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14629] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hadi H. Gahruie
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
| | - Karim Parastouei
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mohsen Mokhtarian
- Young Researchers and Elite Club, Roudehen Branch Islamic Azad University Roudehen Iran
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, School of Chemical Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
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Ralla T, Salminen H, Braun K, Edelmann M, Dawid C, Hofmann T, Weiss J. Investigations into the Structure-Function Relationship of the Naturally-Derived Surfactant Glycyrrhizin: Emulsion Stability. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09624-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThis study describes the emulsion stabilizing properties of the licorice root (Glycyrrhiza glabra L.) derived saponin glycyrrhizin and its corresponding aglycone 18β-glycyrrhetinic acid to further increase the understanding between structure and functional behavior. For this, we prepared 10% oil-in-water emulsions and investigated the emulsion stabilizing properties regarding environmental stresses including extreme pH, ionic strength, and temperature. Glycyrrhizin and its aglycone formed nano-sized emulsion droplets at neutral pH that were stable across a broad range of pH-values (pH 5–9), ionic strength (0–200 mM NaCl), and temperature (up to 60 °C). In contrast, emulsions were unstable at low pH (pH <5), as well as high ionic strength (>200 mM NaCl, >5 mM CaCl2) and temperature as well as after a freeze-thaw cycle. Thereby, the observed instability was mainly attributed to the reduction of electrostatic forces caused by the protonation of free carboxylic acid groups at low pH, screening of electrostatic forces at high ionic strengths, and thin interfaces causing coalescence during a freeze-thaw cycle. Overall, both molecules yielded remarkably stable emulsions at very low molecule-to-oil ratios, and therefore our results are relevant for ‘all-natural’ emulsion-based foods and beverages, as well as pharmaceutical and cosmetic products.
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Rohm H, Aschemann‐Witzel J. Sustainability in the food supply chain: a 2020 vision. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14059] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Harald Rohm
- Chair of Food Engineering Technische Universität Dresden 01062 Dresden Germany
| | - Jessica Aschemann‐Witzel
- MAPP Centre for Research on Value Creation in the Food Sector Aarhus University 8000 Aarhus Denmark
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