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Stabilization and functionalization of aqueous foams by Quillaja saponin-coated nanodroplets.
- Source :
-
Food Research International . Sep2017 Part 1, Vol. 99, p679-687. 9p. - Publication Year :
- 2017
-
Abstract
- We report evidence for stabilization and functionalization of aqueous foams stabilized by Quillaja saponin (QS)-coated nanodroplets. In contrast to foams stabilized by QS, stabilized the foams of QS-coated nanodroplets showed superior foamability, stability and multi-functional characteristics. Specifically, the half-life time of the foam stabilized by nanodroplets was approximately 4 times that of saponin. The microstructure observation indicates the nanodroplets from assembly of saponin around oil droplet were strong attachment at the gas-liquid interface and stabling a large gas-liquid interfacial area in a hierarchical structure. The surface dynamic adsorption and large deformation rheology were performed, revealed that QS nanodroplets were almost irreversibly adsorbed at air-liquid interface and exhibited less surface desorption and high elastic-viscous response to a large mechanical deformation. These nanodroplets stabilized foams presented a large capacity for loading hydrophobic flavors and nutrients (e.g., β -carotene and curcumin), which could be used to create a new class of foam food products with sustained release of flavors and/or health benefit functionality. [ABSTRACT FROM AUTHOR]
- Subjects :
- *QUILLAJA
*DROPLETS
*SAPONINS
*GAS-liquid interfaces
*FOAM
Subjects
Details
- Language :
- English
- ISSN :
- 09639969
- Volume :
- 99
- Database :
- Academic Search Index
- Journal :
- Food Research International
- Publication Type :
- Academic Journal
- Accession number :
- 125116815
- Full Text :
- https://doi.org/10.1016/j.foodres.2017.06.045