Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions
Saponins from <i>Quillaja saponaria</i> and <i>Chenopodium quinoa</i> were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate th...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Colloids and Interfaces |
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| Online Access: | https://www.mdpi.com/2504-5377/6/3/43 |
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| author | Daniela Sotomayor-Gerding Eduardo Morales Mónica Rubilar |
| author_facet | Daniela Sotomayor-Gerding Eduardo Morales Mónica Rubilar |
| author_sort | Daniela Sotomayor-Gerding |
| collection | DOAJ |
| description | Saponins from <i>Quillaja saponaria</i> and <i>Chenopodium quinoa</i> were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability against environmental conditions: pH (2–10), temperature (20–50 °C), ionic strength (0–500 mM NaCl), and storage (35 days at 25 °C), as well as their performance in an in vitro digestion model. The emulsions were characterized, evaluating their mean particle size, polydispersity index (PDI), and zeta potential. Oil-in-water (O/W) emulsions were effectively produced using 1% oil phase and 1% emulsifier (saponins). Emulsions were stable over a wide range of pH values (4–10), but exhibited particle aggregation at lower pH, salt conditions, and high temperatures. The emulsion stability index (ESI) remained above 80% after 35 days of storage. The results of our study suggest that saponins can be an effective alternative to synthetic emulsifiers. |
| first_indexed | 2024-03-10T00:21:26Z |
| format | Article |
| id | doaj.art-09a2cc5a693f4bf9bfd8bea83677e910 |
| institution | Directory Open Access Journal |
| issn | 2504-5377 |
| language | English |
| last_indexed | 2024-03-10T00:21:26Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Colloids and Interfaces |
| spelling | doaj.art-09a2cc5a693f4bf9bfd8bea83677e9102023-11-23T15:41:14ZengMDPI AGColloids and Interfaces2504-53772022-08-01634310.3390/colloids6030043Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil EmulsionsDaniela Sotomayor-Gerding0Eduardo Morales1Mónica Rubilar2Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, ChileScientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, ChileScientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, ChileSaponins from <i>Quillaja saponaria</i> and <i>Chenopodium quinoa</i> were evaluated as natural emulsifiers in the formation of astaxanthin enriched canola oil emulsions. The aim of this study was to define the processing conditions for developing emulsions and to evaluate their physical stability against environmental conditions: pH (2–10), temperature (20–50 °C), ionic strength (0–500 mM NaCl), and storage (35 days at 25 °C), as well as their performance in an in vitro digestion model. The emulsions were characterized, evaluating their mean particle size, polydispersity index (PDI), and zeta potential. Oil-in-water (O/W) emulsions were effectively produced using 1% oil phase and 1% emulsifier (saponins). Emulsions were stable over a wide range of pH values (4–10), but exhibited particle aggregation at lower pH, salt conditions, and high temperatures. The emulsion stability index (ESI) remained above 80% after 35 days of storage. The results of our study suggest that saponins can be an effective alternative to synthetic emulsifiers.https://www.mdpi.com/2504-5377/6/3/43oil-in-water (O/W) emulsionemulsifiersaponinastaxanthin<i>Quillaja saponaria</i><i>Chenopodium quinoa</i> |
| spellingShingle | Daniela Sotomayor-Gerding Eduardo Morales Mónica Rubilar Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions Colloids and Interfaces oil-in-water (O/W) emulsion emulsifier saponin astaxanthin <i>Quillaja saponaria</i> <i>Chenopodium quinoa</i> |
| title | Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions |
| title_full | Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions |
| title_fullStr | Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions |
| title_full_unstemmed | Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions |
| title_short | Comparison between Quinoa and <i>Quillaja saponins</i> in the Formation, Stability and Digestibility of Astaxanthin-Canola Oil Emulsions |
| title_sort | comparison between quinoa and i quillaja saponins i in the formation stability and digestibility of astaxanthin canola oil emulsions |
| topic | oil-in-water (O/W) emulsion emulsifier saponin astaxanthin <i>Quillaja saponaria</i> <i>Chenopodium quinoa</i> |
| url | https://www.mdpi.com/2504-5377/6/3/43 |
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