Quillaja Saponin Characteristics and Functional Properties

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 Quillaja saponins, that can be extracted from the Quillaja saponaria Molina tree. Quillaja saponins are triterpenoid saponins comprising a hydrophobic quillaic acid backbone and hydrophilic sugar moieties. Commercially available Quillaja saponin products and their composition and properties are described, and the technofunctionality of Quillaja saponins in a variety of food, cosmetic, and pharmaceutical product applications is discussed. These applications make use of the biological and interfacial activities of Quillaja 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 Quillaja saponins with other cosurfactants to create mixed surfactant systems, an approach that has the potential to facilitate new interfacial structures and novel functionalities.

Download Full-text

Preparation of polysaccharides from Osmunda japonica (Thunb) with the potential of food additives: Structural features and functional properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15189 ◽

2020 ◽

Author(s):

Xiaochen Liu ◽

Xiaohong Yu ◽

Xueting Zhang ◽

Fengfeng Li ◽

Xiuling Zhang

Keyword(s):

Functional Properties ◽

Food Additives ◽

Structural Features ◽

Osmunda Japonica

Download Full-text

Techno-functional properties of HoPS from lactic acid bacteria of different origins as potential food additives

Food Chemistry ◽

10.1016/j.foodchem.2021.129627 ◽

2021 ◽

Vol 356 ◽

pp. 129627

Author(s):

René Emanuel Lobo ◽

Theo Figueroa ◽

Diego Navarro ◽

María Inés Gómez ◽

Graciela Font de Valdez ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Properties ◽

Food Additives ◽

Different Origins ◽

Potential Food

Download Full-text

Biosensor studies of collagen and laminin binding with immobilized Escherichia coli O157:H7 and inhibition with naturally occurring food additives

10.1117/12.335769 ◽

1999 ◽

Cited By ~ 3

Author(s):

Marjorie B. Medina

Keyword(s):

Escherichia Coli ◽

Food Additives ◽

Escherichia Coli O157 ◽

Naturally Occurring ◽

Laminin Binding

Download Full-text

INHIBITION OF FOODBORNE BACTERIAL PATHOGENS BY NATURALLY OCCURRING FOOD ADDITIVES

Journal of Food Safety ◽

10.1111/j.1745-4565.1998.tb00206.x ◽

1998 ◽

Vol 18 (2) ◽

pp. 101-112 ◽

Cited By ~ 23

Author(s):

B.L. BOWLES ◽

V.K. JUNEJA

Keyword(s):

Bacterial Pathogens ◽

Food Additives ◽

Naturally Occurring

Download Full-text

Effects of Quillaja Saponin (Quillaja saponaria) on Early Embryonic Zebrafish (Danio rerio) Development

International Journal of Toxicology ◽

10.1080/10915810802152129 ◽

2008 ◽

Vol 27 (3) ◽

pp. 273-278 ◽

Cited By ~ 6

Author(s):

Sherif M. Hassan ◽

Eid. A. Moussa ◽

Louise C. Abbott

Keyword(s):

Embryonic Development ◽

Organic Compounds ◽

Negative Control ◽

Zebrafish Embryos ◽

Growth Promoter ◽

Foaming Agent ◽

Quillaja Saponaria ◽

Hatching Time ◽

Morphological Deformities ◽

Quillaja Saponin

Although much attention has focused on environmental contamination by heavy metals, pesticides, and polychlorinated biphenyls, potential deleterious effects of naturally occurring organic compounds have received much less consideration. Saponins, which are glycosides found in many plants, are important, environmentally ubiquitous organic compounds. Saponins have both beneficial and deleterious effects in adults, but little is known about how saponins effect early vertebrate embryonic development. The authors tested the toxicity of quillaja saponin using a zebrafish embryo assay. Quillaja saponin, extracted from bark of the tree, Quillaja saponaria, is a common foaming agent used in foods and beverages. At 6 h post fertilization, zebrafish embryos were exposed to five concentrations (0 [negative control], 1, 5, 10 or 20 μg) of quillaja saponin per milliliter of medium. Zebrafish embryos exposed to 2% ethanol were positive controls (100% embryonic death). Embryos were assessed at 30, 54, and 72 h post fertilization for changes in embryonic development, mortality, time of hatching, and morphological deformities. Embryos exposed to 1 and 5 μg saponin were healthy, showed no obvious deformities, but exhibited shrinkage of the chorion. Hatching time for zebrafish embryos exposed to 1 and 5 μg/ml saponin decreased by 18 h compared to unexposed embryos. Zebrafish embryos treated with 5 μg/ml saponin responded less to touch than embryos treated with 1 μg/ml saponin or controls. Zebrafish embryos exposed to more than 5 μg/ml saponin exhibited 100% embryonic mortality. These results indicate that exposure to 5 μg/ml or less of quillaja saponin acts as a growth promoter, whereas concentrations of 10 μg/ml or greater are lethal.

Download Full-text

Naturally occurring toxicants and food additives: Our perception and management of risks

Nutrition and Cancer ◽

10.1080/01635587909513607 ◽

1978 ◽

Vol 1 (2) ◽

pp. 27-36 ◽

Cited By ~ 2

Author(s):

Richard L. Hall

Keyword(s):

Food Additives ◽

Naturally Occurring

Download Full-text

Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14151 ◽

2019 ◽

Vol 43 (10) ◽

Cited By ~ 2

Author(s):

Cheryl G. Fernandes ◽

Sachin K. Sonawane ◽

Shalini Subhash Arya

Keyword(s):

Functional Properties ◽

Food Additives ◽

Effect Of Food ◽

Physicochemical And Functional Properties

Download Full-text

Fusarium mycotoxins and human health

Plant Breeding and Seed Science ◽

10.2478/v10129-011-0034-x ◽

2011 ◽

Vol 64 (1) ◽

pp. 113-121 ◽

Cited By ~ 10

Author(s):

Gordon Shephard

Keyword(s):

Human Health ◽

Food Additives ◽

Expert Committee ◽

Diverse Range ◽

Endocrine Disrupting Chemical ◽

Toxicological Effects ◽

Naturally Occurring ◽

Carcinogenic Potential ◽

Endocrine Disrupting ◽

Daily Intakes

Fusariummycotoxins and human healthSpecies within the genusFusariumproduce a diverse range of mycotoxins, many of which have significant impacts on human health. Of the five generally recognised major mycotoxins, three (fumonisins, deoxynivalenol (DON) and zearalenone (ZON)) are produced by Fusaria. Apart from DON, other trichothecenes such as T-2 toxin, have received considerable international attention due to their impact on human health. The fumonisins, which occur ubiquitously in maize and its products, have been linked to oesophageal cancer, liver cancer and neural tube defects. DON, a frequent contaminant of maize, wheat and their products, although showing no carcinogenic potential, is immunomodulatory and produces emesis and growth retardation in animals. ZON is a naturally occurring endocrine disrupting chemical. Acute exposure to these mycotoxins has in each case been linked to outbreaks of human disease - gastro-intestinal effects in the case of fumonisins and DON, and precocious pubertal changes in the case of ZON. Concern over their toxicological effects has led to risk assessments by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which has set maximum tolerable daily intakes (TDI) of 2 μg/ kg body weight (bw) for fumonisins and 0.5 μg/kg bw for ZON. The initial TDI set for DON, namely 1 μg/kg bw has recently been updated by JECFA to include both 3 - and 15-acetylDON. Apart from the above mycotoxins, a number of other secondary metabolites (moniliformin, beauvericin and fusaproliferin) are produced by different Fusaria and their effects on human health, either alone or in combination with other mycotoxins, is largely unexplored.

Download Full-text

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

Microorganisms ◽

10.3390/microorganisms8121895 ◽

2020 ◽

Vol 8 (12) ◽

pp. 1895

Author(s):

Vera Fraberger ◽

Claudia Ammer ◽

Konrad J. Domig

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Properties ◽

Food Additives ◽

Dual Culture ◽

Bakery Products ◽

Gaba Production ◽

Sourdough Bread ◽

Increasing Demand

Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic acid bacteria (LAB) isolated from sourdough were screened in vitro for the ability to utilize the typical wheat carbohydrates, for their antimicrobial and functional properties. The dual culture overlay assay revealed varying levels of inhibition against the examined fungi, with Lactiplantibacillus plantarum S4.2 and Lentilactobacillusparabuchneri S2.9 exhibiting the highest suppression against the indicator strains Fusarium graminearum MUCL43764, Aspergillus fumigatus, A. flavus MUCL11945, A. brasiliensis DSM1988, and Penicillium roqueforti DSM1079. Furthermore, the antifungal activity was shown to be attributed mainly to the activity of acids produced by LAB. The antibacillus activity was evaluated by the spot-on-the-lawn method revealing a high inhibition potential of the majority of LAB isolated from sourdough against Bacillus cereus DSM31, B. licheniformis DSM13, B. subtilis LMG7135, and B. subtilis S15.20. Furthermore, evaluating the presence of the glutamate decarboxylase gen in LAB isolates by means of PCR showed a strain dependency of a potential GABA production. Finally, due to improved functional activities, LAB isolated from sourdoughs exhibit promising characteristics for the application as natural preservatives in wheat-based bakery products.

Download Full-text