Interfacial properties of Quillaja saponins and its use for micellisation of lutein esters
作者： Janine Tippel , Maren Lehmann , Regine von Klitzing , Stephan Drusch
DOI: 10.1016/J.FOODCHEM.2016.05.130
关键词: Zeta potential 、 Quillaja saponaria 、 Aqueous two-phase system 、 Composition (visual arts) 、 Particle size 、 Lutein 、 Micelle 、 Chromatography 、 Chemistry 、 Saponin
摘要: Natural food colourants, colouring foods and bioactive ingredients need to be solubilised for their incorporation in food. Aim of the present study was investigate micelle-forming properties saponins from Quillaja saponaria Mollina (QS) order solubilise a lutein ester extract its matrices. QS showed high surface activity functionality with respect micellisation as derived interfacial tension measurements subsequent data fitting classical Frumkin model. The composition aqueous phase affected revealed by particle size, zeta potential colour measurements. In terms morphology loaded saponin micelles (LMS), cryo-TEM micrographs depending on medium both, spherical elongated branched micelles.
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