Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80.

Autor: Zhu Z; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China. Electronic address: zhuzhenbao@sust.edu.cn., Wen Y; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China., Yi J; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China., Cao Y; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China., Liu F; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China., McClements DJ; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Electronic address: mcclements@foodsci.umass.edu.
Jazyk: angličtina
Zdroj: Journal of colloid and interface science [J Colloid Interface Sci] 2019 Feb 15; Vol. 536, pp. 80-87. Date of Electronic Publication: 2018 Oct 12.
DOI: 10.1016/j.jcis.2018.10.024
Abstrakt: Hypothesis: This study compared the interfacial and emulsification properties of tea saponins, quillaja saponins, and Tween 80. We hypothesized that tea saponins are an effective and sustainable source of plant-based emulsifiers that could replace synthetic or animal-based emulsifiers in many commercial applications.
Experiments: Interfacial tension measurements were used to characterize the behavior of the three surfactants at an oil-water interface. The emulsifying properties of the surfactants were determined by preparing oil-in-water emulsions containing 10 wt% medium chain triglycerides (MCT) and varying surfactant levels (0.1-2 wt%) using high-pressure homogenization (pH 7). The impact of surfactant type on emulsion formation and stability was determined by measuring particle size, zeta-potential, microstructure, and creaming stability.
Findings: The tea saponins were capable of producing nano-scale droplets (d 32  < 200 nm) at low surfactant-to-oil ratios (SOR < 0.1). Emulsions containing tea saponins remained stable to droplet aggregation when exposed to various temperatures (30-90 °C), salt levels (0-200 mM NaCl), and pH values (3-9). However, droplet flocculation and/or coalescence occurred under highly acidic (pH 2) and high ionic strength (300-500 mM NaCl) conditions. Tea saponin-coated oil droplets appeared to be mainly stabilized by a combination of electrostatic and steric repulsion. The tea saponins behaved similarly or better than the other two emulsifiers under most conditions. These results suggest that tea saponins are effective plant-based surfactants that may have applications in commercial products.
(Copyright © 2018 Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: