Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins

Research output: Contribution to journalArticlepeer-review

Authors

  • Sonya Tsibranska
  • Slavka Tcholakova
  • Konstantin Golemanov
  • Nikolai Denkov
  • Luben Arnaudov
  • Simeon D. Stoyanov

Colleges, School and Institutes

External organisations

  • Sofia University
  • Unilever Research and Development
  • Wageningen University and Research Centre
  • University College London

Abstract

We found experimentally that the elasticity of sunflower oil-in-water emulsions (SFO-in-W) stabilized by Yucca Schidigera Roezl saponin extract, is by >50 times higher as compared to the elasticity of common emulsions. We revealed that strong specific interactions between the phytosterols from the non-purified oil and the saponins from the Yucca extract lead to the formation of nanostructured adsorption layers which are responsible for the very high elasticity of the oil-water interface and of the respective bulk emulsions. Remarkably, this extra high emulsion elasticity inhibits the emulsion syneresis even at 65 vol% of the oil drops – these emulsions remain homogeneous and stable even after 30 days of shelf-storage. These results demonstrate that the combination of saponin and phytosterols is a powerful new approach to structure oil-in-water emulsions with potential applications for formulating healthier functional food.

Bibliographic note

Funding Information: This work was partially supported by Unilever R&D Vlaardingen, the Netherlands and by the Bulgarian Ministry of Education and Science under the National Research Programme “Healthy Foods for a Strong Bio-Economy and Quality of Life” approved by DCM # 577/17.08.2018. S. Tsibranska is grateful to Operational program “Science and Education for Smart Growth”, project BG05M2OP001-2.009-0028 for the financial support for scientific visit at Unilever R&D Vlaardingen, the Netherlands. Publisher Copyright: © 2020 Elsevier Ltd

Details

Original languageEnglish
Article number126365
JournalFood Chemistry
Volume316
Publication statusPublished - 30 Jun 2020

Keywords

  • Drop aggregation, Drop-drop adhesion, Emulsion, Emulsion elasticity, Interfacial elasticity, Non-purified oil, Phytosterols, Saponin

ASJC Scopus subject areas