Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 561911
Title Origin of the extremely high elasticity of bulk emulsions, stabilized by Yucca Schidigera saponins
Author(s) Tsibranska, Sonya; Tcholakova, Slavka; Golemanov, Konstantin; Denkov, Nikolai; Arnaudov, Luben; Pelan, Eddie; Stoyanov, Simeon D.
Source Food Chemistry 316 (2020). - ISSN 0308-8146
DOI https://doi.org/10.1016/j.foodchem.2020.126365
Department(s) Physical Chemistry and Soft Matter
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Drop aggregation - Drop-drop adhesion - Emulsion - Emulsion elasticity - Interfacial elasticity - Non-purified oil - Phytosterols - Saponin
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.

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