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Article
2020
Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability
Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability
Abstract (English)
This study describes the emulsion stabilizing properties of the licorice root (Glycyrrhiza glabra L.) derived saponin glycyrrhizin and its corresponding aglycone 18β-glycyrrhetinic acid to further increase the understanding between structure and functional behavior. For this, we prepared 10% oil-in-water emulsions and investigated the emulsion stabilizing properties regarding environmental stresses including extreme pH, ionic strength, and temperature. Glycyrrhizin and its aglycone formed nano-sized emulsion droplets at neutral pH that were stable across a broad range of pH-values (pH 5–9), ionic strength (0–200 mM NaCl), and temperature (up to 60 °C). In contrast, emulsions were unstable at low pH (pH <5), as well as high ionic strength (>200 mM NaCl, >5 mM CaCl2) and temperature as well as after a freeze-thaw cycle. Thereby, the observed instability was mainly attributed to the reduction of electrostatic forces caused by the protonation of free carboxylic acid groups at low pH, screening of electrostatic forces at high ionic strengths, and thin interfaces causing coalescence during a freeze-thaw cycle. Overall, both molecules yielded remarkably stable emulsions at very low molecule-to-oil ratios, and therefore our results are relevant for ‘all-natural’ emulsion-based foods and beverages, as well as pharmaceutical and cosmetic products.
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Food biophysics, 15 (2020), 3, 288-296.
https://doi.org/10.1007/s11483-020-09624-0.
ISSN: 1557-1866
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Ralla, T., Salminen, H., Braun, K., Edelmann, M., Dawid, C., Hofmann, T., & Weiss, J. (2020). Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability. Food biophysics, 15(3). https://doi.org/10.1007/s11483-020-09624-0
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English
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540 Chemistry
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@article{Ralla2020,
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16299},
doi = {10.1007/s11483-020-09624-0},
author = {Ralla, Theo and Salminen, Hanna and Braun, Katharina et al.},
title = {Investigations into the structure-function relationship of the naturally-derived surfactant glycyrrhizin: emulsion stability},
journal = {Food biophysics},
year = {2020},
volume = {15},
number = {3},
pages = {288--296},
}