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.
Original language | English |
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Article number | 126365 |
Journal | Food Chemistry |
Volume | 316 |
DOIs | |
Publication status | Published - 30 Jun 2020 |
Bibliographical 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
Keywords
- Drop aggregation
- Drop-drop adhesion
- Emulsion
- Emulsion elasticity
- Interfacial elasticity
- Non-purified oil
- Phytosterols
- Saponin
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science