Improvement in extraction and sensory properties of soapnut extract by fermentation

IF 0.7 4区 工程技术 Q4 CHEMISTRY, APPLIED
X. Le, Tuong-An Tran-Thi, Kieu-Trang Phuong, Minh-Tam Nguyen-Kim, T. Dao
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引用次数: 0

Abstract

Abstract Sapindus saponins are potential biosurfactants that can widely be used to replace many chemical cleaning products. This study aimed to investigate the water extraction of saponins from the pericarps of Sapindus mukorossi and enhance the sensory properties of the extract by yeast fermentation. Extraction conditions including temperature, solid-to-liquid ratio, extraction time, and number of extraction times were studied. A yield of 21.4% was obtained by 2 h of extraction at 80 °C with a solid-to-liquid of 1/6 (w/v) and two times. Fermentation was used to purify the Sapindus extract, inoculum amount and fermentation time were optimized. The fermentation by S. cerevisiae (2%) within 4 days significantly improved the color and smell of aqueous extract, turbidity decreased by 75.6%, total sugar content decreased by nearly 50% and saponins content slightly decreased. These results could contribute to the development of industrial–scale production of Sapindus saponins.
发酵法改善皂角提取物的提取及感官特性
摘要Sapindus皂苷是一种潜在的生物表面活性剂,可广泛用于替代许多化学清洁产品。本研究旨在通过酵母发酵的方法,对无患子果皮中皂苷的水提取工艺进行研究,并提高提取物的感官性能。研究了提取条件,包括温度、固液比、提取时间和提取次数。通过在80°C下用1/6(w/v)的固体对液体萃取2小时并萃取两次,获得21.4%的产率。采用发酵法对无患子提取物进行纯化,对接种量和发酵时间进行了优化。酿酒酵母(2%)在4天内发酵显著改善了水提取物的颜色和气味,浊度降低了75.6%,总糖含量降低了近50%,皂苷含量略有下降。这些结果可能有助于Sapindus皂苷工业规模生产的发展。
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来源期刊
Polish Journal of Chemical Technology
Polish Journal of Chemical Technology CHEMISTRY, APPLIED-ENGINEERING, CHEMICAL
CiteScore
1.70
自引率
10.00%
发文量
22
审稿时长
4.5 months
期刊介绍: Polish Journal of Chemical Technology is a peer-reviewed, international journal devoted to fundamental and applied chemistry, as well as chemical engineering and biotechnology research. It has a very broad scope but favors interdisciplinary research that bring chemical technology together with other disciplines. All authors receive very fast and comprehensive peer-review. Additionally, every published article is promoted to researchers working in the same field.
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