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Annual Review of Food Science and Technology

Volume 10, 2019

Saponin Characteristics and Functional Properties

Abstract

Consumer concerns about synthetically derived food additives have increased current research efforts to find naturally occurring alternatives. This review focuses on a group of natural surfactants, the saponins, that can be extracted from the Molina tree. saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available saponin products and their composition and properties are described, and the technofunctionality of saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed. These applications make use of the biological and interfacial activities of saponins and their ability to form and stabilize colloidal structures such as emulsions, foams, crystallized lipid particles, heteroaggregates, and micelles. Further emphasis is given to the complexation and functional properties of saponins with other cosurfactants to create mixed surfactant systems, an approach that has the potential to facilitate new interfacial structures and novel functionalities.

Keyword(s): colloidal properties, complexation, interfacial behavior, Quillaja saponins, technofunctionality
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/content/journals/10.1146/annurev-food-032818-122010
2019-03-25
2024-04-25
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/content/journals/10.1146/annurev-food-032818-122010
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Quillaja Saponin Characteristics and Functional Properties
Annual Review of Food Science and Technology 10, 43 (2019); https://doi.org/10.1146/annurev-food-032818-122010
/content/journals/10.1146/annurev-food-032818-122010
/content/journals/10.1146/annurev-food-032818-122010
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