Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email:
Annu Rev Food Sci Technol. 2019 Mar 25;10:43-73. doi: 10.1146/annurev-food-032818-122010. Epub 2019 Jan 21.
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.
消费者对合成食品添加剂的担忧增加了目前寻找天然替代品的研究力度。本综述重点介绍了一组天然表面活性剂——皂树皂苷，它可以从皂树中提取。皂树皂苷是由疏水性的奎拉酸主链和亲水性糖部分组成的三萜皂苷。本文介绍了市售的皂树皂苷产品及其组成和性质，并讨论了皂树皂苷在各种食品、化妆品和制药产品应用中的技术功能。这些应用利用了皂树皂苷的生物和界面活性及其形成和稳定胶体结构的能力，如乳液、泡沫、结晶脂质颗粒、异质聚集体和胶束。本文进一步强调了皂树皂苷与其他助表面活性剂的络合和功能特性，以创建混合表面活性剂体系，这种方法有可能促进新的界面结构和新的功能。
