Stabilization of Direct Emulsions with Triterpene Saponins

Abstract

When developing new types of functional food products based on emulsions, an important role is played by the choice of emulsifiers, which are most commonly represented by the molecules of surface active substances. They promote the formation of emulsions by adsorption at the interface between phases during homogenization and thereby reduce the surface tension. In addition, adsorbed surfactant molecules ensure the formation of a protective layer around the particles of the dispersed phase, which prevents their aggregation and increases the stability of the emulsions during storage. At present, a large number of food emulsifiers are available for use in the composition of food products, differing in physico-chemical, organoleptic and functional properties. In addition, an important characteristic of food emulsifiers is their ability to stabilize emulsions when exposed to external factors (temperature and pH) envisioned by the technology of a particular product. In this study, the ability of triterpene saponins, produced from the roots of sugar beet Beta vulgaris L ., to stabilize direct emulsions has been analized. Also, we have studied the influence of external factors (pH and themperature) on the size of particles and the zeta-potential of emulsions. Emulsions containing saponin extract as emulsifiers were stable at pH values from 5 to 8 and temperatures of up to 60 °C. When the acidic pH was from 2 to 4 and the temperature exceeded 60 °C, we observed stratification. The findings suggest that the Beta vulgaris L . extract, containing triterpene saponins, can stabilize emulsions and can be used as a natural emulsifier in food composition.