NDLI: Hierarchical high internal phase emulsions and transparent oleogels stabilized by <i>quillaja</i> saponin-coated nanodroplets for color performance

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Hierarchical high internal phase emulsions and transparent oleogels stabilized by quillaja saponin-coated nanodroplets for color performance

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Back cover

Food & Function Vol - 8 Issue - 1

Food & Function Vol -7

Food & Function Vol -6

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Hierarchical high internal phase emulsions and transparent oleogels stabilized by quillaja saponin-coated nanodroplets for color performance

Content Provider	Royal Society of Chemistry (RSC)
Author	Wang, Jin-Mei Guo, Jian Chen, Xiao-Wei Yang, Xiao-Quan Wan, Zhi-Li Yin, Shou-Wei
Copyright Year	2017
Abstract	Herein, we report novel high internal phase emulsions and transparent oleogels that exhibit a hierarchical configuration by manipulating the spatial assembly of a natural small molecular-weight quillaja saponin for color performance. Quillaja saponin (QS) is a natural triterpenoid bidesmosidic from the soapbark tree (Quillaja saponaria Molina). Fairly monodispersed QS-coated nanodroplets (∼154 nm) were prepared using the ultrasonic emulsification strategy, and then used as block stabilizers for the fabrication of stable oil-in-water high internal phase emulsions (HIPEs, ϕ = 0.75). The resulting HIPEs can be easily converted into transparent oleogels with a very high oil loading (99.7%) through oven drying (70 °C). The jelly-like oleogels exhibit weak elastic, shear thinning behavior, good thixotropic recovery, and thermostabilization properties, which might be provided by the percolating 3D network of QS fibrils in the oil phase. We spatially tuned the color performance of the HIPEs and subsequent oleogels by locating the compositions of food colorants in different sections of their hierarchal architecture. The design and construction of hierarchical HIPEs and oleogels provide a promising new route for multitask functional delivery applications in various fields including food, cosmetics, and medical applications.
Starting Page	823
Ending Page	831
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	8
Issue Number	2
Journal	Food & Function
DOI	10.1039/c6fo01752e
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Molina Quillaja Saponin Triterpene Ultrasound Emulsion Shear thinning Thixotropy Three-dimensional space
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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