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Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry

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Abstract

Aqueous Extract of Acanthophyllum laxiusculum root (AE) exhibited remarkable foaming profile, emulsification properties and antifungal activity due to the presence of high concentration of total saponins. Total phenolic compounds, another main component, accounted for the AE antioxidant activity. Spray drying of AE, as a thermal process, did not affect the foaming indices of A. laxiusculum Spray-dried Extract (SE) and is a recommended alternate for convenient application in food industry. Addition of SE to the malt extract at accepted levels of total saponin daily intake (below 50 mg/kg) showed positive attribution of malt and carbonation on the foaming quality of SE. Meanwhile, antioxidant activity of commercial malt beverage was enhanced by addition of phenolic compounds containing SE. The 20–60% antifungal inhibitory ratio of the SE developed here is within the applied range of total saponin that supports its application to inhibit the growth of Saccharomyces cerevisiae after malt beverage production. The bitter taste of SE was not sensed in malt beverage at 30 mg/kg total saponin content and suggested A. laxiusculum root extract as a natural additive in malt industry.

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Abbreviations

AE:

Aqueous extract of A. laxiusculum root

SE:

Spray-dried extract of A. laxiusculum

CWSs:

Carbonated water saponin solutions with SE of A. laxiusculum samples

CMSs:

Carbonated malt saponin beverages with SE of A. laxiusculum samples

NWSs:

Non-carbonated water saponin solutions with SE of A. laxiusculum samples

NMSs:

Non-carbonated malt saponin beverages with SE of A. laxiusculum samples

Bx:

Brix, total reduced soluble sugar

bw:

Body weight

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Acknowledgements

The Authors acknowledge financial support of “Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences”. We are thankful to Behnoush Iran Company for their contribution in manufacture malt beverage samples.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Sina Aryan, Amir M. Mortazavian, Fatemeh Mohammadi & Sahar Jazaeri

  2. Agricultural Research, Education and Extension Organization (AREEO), Iranian Research Institute of Plant Protection, Tehran, Iran

    Vahideh Mahdavi

  3. Quality Control Department, Behnoush Iran Company, Tehran, Iran

    Narges Moazami

Authors
  1. Sina Aryan
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  2. Amir M. Mortazavian
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  3. Fatemeh Mohammadi
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  4. Vahideh Mahdavi
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  5. Narges Moazami
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  6. Sahar Jazaeri
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Contributions

SJ and AM conceived the study concept and designed the experiments. SA, VM and NM performed the experiments. SA analyzed the data and wrote the original draft. SJ, AM and FM co-wrote the paper. All authors read and approved the final version.

Corresponding authors

Correspondence to Amir M. Mortazavian or Sahar Jazaeri.

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The authors declare that there is no conflict of interest.

Ethical standards

Procedures with participation of humans were approved by “Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences Ethics Committee” with the approval number of IR.SBMU.NNFTRI.REC.1398.015.

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Aryan, S., Mortazavian, A.M., Mohammadi, F. et al. Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry. J Food Sci Technol 59, 1577–1587 (2022). https://doi.org/10.1007/s13197-021-05169-3

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  • DOI: https://doi.org/10.1007/s13197-021-05169-3

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