| Autor: |
Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email: j.weiss@uni-hohenheim.de., Salminen H; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email: j.weiss@uni-hohenheim.de., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email: j.weiss@uni-hohenheim.de. |
| Jazyk: |
angličtina |
| Zdroj: |
Annual review of food science and technology [Annu Rev Food Sci Technol] 2019 Mar 25; Vol. 10, pp. 43-73. Date of Electronic Publication: 2019 Jan 21. |
| DOI: |
10.1146/annurev-food-032818-122010 |
| Abstrakt: |
Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available Quillaja saponin products and their composition and properties are described, and the technofunctionality of Quillaja saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed. These applications make use of the biological and interfacial activities of Quillaja saponins and their ability to form and stabilize colloidal structures such as emulsions, foams, crystallized lipid particles, heteroaggregates, and micelles. Further emphasis is given to the complexation and functional properties of Quillaja saponins with other cosurfactants to create mixed surfactant systems, an approach that has the potential to facilitate new interfacial structures and novel functionalities. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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