Improvement in extraction and sensory properties of soapnut extract by fermentation
Sapindus saponins are potential biosurfactants that can widely be used to replace many chemical cleaning products. This study aimed to investigate the water extraction of saponins from the pericarps of Sapindus mukorossi and enhance the sensory properties of the extract by yeast fermentation. Extrac...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2023-06-01
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| Series: | Polish Journal of Chemical Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/pjct-2023-0010 |
| _version_ | 1827909771846483968 |
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| author | Le Xuan-Tien Tran-Thi Tuong-An Phuong Kieu-Trang Nguyen-Kim Minh-Tam Dao Tan Phat |
| author_facet | Le Xuan-Tien Tran-Thi Tuong-An Phuong Kieu-Trang Nguyen-Kim Minh-Tam Dao Tan Phat |
| author_sort | Le Xuan-Tien |
| collection | DOAJ |
| description | Sapindus saponins are potential biosurfactants that can widely be used to replace many chemical cleaning products. This study aimed to investigate the water extraction of saponins from the pericarps of Sapindus mukorossi and enhance the sensory properties of the extract by yeast fermentation. Extraction conditions including temperature, solid-to-liquid ratio, extraction time, and number of extraction times were studied. A yield of 21.4% was obtained by 2 h of extraction at 80 °C with a solid-to-liquid of 1/6 (w/v) and two times. Fermentation was used to purify the Sapindus extract, inoculum amount and fermentation time were optimized. The fermentation by S. cerevisiae (2%) within 4 days significantly improved the color and smell of aqueous extract, turbidity decreased by 75.6%, total sugar content decreased by nearly 50% and saponins content slightly decreased. These results could contribute to the development of industrial–scale production of Sapindus saponins. |
| first_indexed | 2024-03-13T01:43:36Z |
| format | Article |
| id | doaj.art-453f54b9fcf840d4bf664ff83189951b |
| institution | Directory Open Access Journal |
| issn | 1899-4741 |
| language | English |
| last_indexed | 2024-03-13T01:43:36Z |
| publishDate | 2023-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Polish Journal of Chemical Technology |
| spelling | doaj.art-453f54b9fcf840d4bf664ff83189951b2023-07-03T10:21:46ZengSciendoPolish Journal of Chemical Technology1899-47412023-06-012521710.2478/pjct-2023-0010Improvement in extraction and sensory properties of soapnut extract by fermentationLe Xuan-Tien0Tran-Thi Tuong-An1Phuong Kieu-Trang2Nguyen-Kim Minh-Tam3Dao Tan Phat41Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam1Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam1Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam1Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam4Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City700000, VietnamSapindus saponins are potential biosurfactants that can widely be used to replace many chemical cleaning products. This study aimed to investigate the water extraction of saponins from the pericarps of Sapindus mukorossi and enhance the sensory properties of the extract by yeast fermentation. Extraction conditions including temperature, solid-to-liquid ratio, extraction time, and number of extraction times were studied. A yield of 21.4% was obtained by 2 h of extraction at 80 °C with a solid-to-liquid of 1/6 (w/v) and two times. Fermentation was used to purify the Sapindus extract, inoculum amount and fermentation time were optimized. The fermentation by S. cerevisiae (2%) within 4 days significantly improved the color and smell of aqueous extract, turbidity decreased by 75.6%, total sugar content decreased by nearly 50% and saponins content slightly decreased. These results could contribute to the development of industrial–scale production of Sapindus saponins.https://doi.org/10.2478/pjct-2023-0010saponinsapindus mukorossifermentationsaccharomyces cerevisiae |
| spellingShingle | Le Xuan-Tien Tran-Thi Tuong-An Phuong Kieu-Trang Nguyen-Kim Minh-Tam Dao Tan Phat Improvement in extraction and sensory properties of soapnut extract by fermentation Polish Journal of Chemical Technology saponin sapindus mukorossi fermentation saccharomyces cerevisiae |
| title | Improvement in extraction and sensory properties of soapnut extract by fermentation |
| title_full | Improvement in extraction and sensory properties of soapnut extract by fermentation |
| title_fullStr | Improvement in extraction and sensory properties of soapnut extract by fermentation |
| title_full_unstemmed | Improvement in extraction and sensory properties of soapnut extract by fermentation |
| title_short | Improvement in extraction and sensory properties of soapnut extract by fermentation |
| title_sort | improvement in extraction and sensory properties of soapnut extract by fermentation |
| topic | saponin sapindus mukorossi fermentation saccharomyces cerevisiae |
| url | https://doi.org/10.2478/pjct-2023-0010 |
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