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

Affiliation

Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University, 1 J. Bourchier Ave., 1164 Sofia, Bulgaria. Electronic address: [Email]

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.

Keywords

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

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