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Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin

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Abstract

Oil is well-known to act as antifoam and to destabilize foam lamellae by bridging between two adjacent foam bubbles. It was hypothesized that an optimal oil droplet size exists with respect to the stability of a foamed emulsions, where the oil droplets are sufficiently small to postpone bridging and the amount of free surfactant is sufficient to stabilize the oil/water-interface and the air/water-interface. Emulsions with 0.3% Quillaja saponin and a median oil drop-let size between 0.2 and 2.0 μm were prepared under varying homogenization conditions and characterized in a dynamic foam analyzer. Results confirmed the above mentioned hypothesis. Stability of the foamed emulsions considerably increased with increasing pH, which was attributed to electrostatic repulsion between oil droplets and the effect on the balance between disjoining pressure and capillary pressure. In a binary system containing proteins and saponins, stability of foamed emulsions can be further increased when emulsifiers are added sequentially. When the emulsion is stabilized by β-LG and QS is added after emulsification stability of the foamed emulsion is distinctly higher compared to systems, where QS and β-LG are added prior to emulsification. Future studies should deepen our understanding of these complex dispersed systems by investigating the molecular interactions including other proteins and additional food constituents.

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Acknowledgements

The authors thank Ingredion Germany GmbH for providing the Quillaja saponin extract. Furthermore the authors acknowledge the cooperation for foam analysis with Sascha Rohn, Cornelia Rauh and Daniel Baier. The authors gratefully acknowledge the financial support of the Friedrich-Naumann Foundation for Freedom.

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Authors and Affiliations

  1. Institute for Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Str.22, 14195, Berlin, Germany

    Sandra Böttcher, Marina Eichhorn & Stephan Drusch

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  1. Sandra Böttcher
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  2. Marina Eichhorn
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  3. Stephan Drusch
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Correspondence to Stephan Drusch.

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Sandra Böttcher and Marina Eichhorn are Co-First Author

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Böttcher, S., Eichhorn, M. & Drusch, S. Factors Affecting Foamed Emulsions Prepared with an Extract from Quillaja saponaria Molina: Oil Droplet Size, pH and Presence of Beta-Lactoglobulin. Food Biophysics 12, 250–260 (2017). https://doi.org/10.1007/s11483-017-9481-8

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  • DOI: https://doi.org/10.1007/s11483-017-9481-8

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