Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 591, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.colsurfa.2020.124536
Keywords
Argan shell; Surface-active extract; Oil-in-water emulsion; Saponin; Protein; Polyphenol
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Funding
- Japan Society of Technology (JST)
- Japan International Cooperation agency (JICA) [JPMJSA1506]
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This study evaluated the emulsifying performance of five aqueous-ethanolic argan shell (Argania spinosa L.) crude extracts. We aim to compare crude extracts originating from the same raw material to produce stable oilin-water (O/W) emulsions. First, surface-active compounds (i.e. saponins, proteins, and polyphenols) were quantified and interfacial tension against soybean oil of the extracts was assessed. We report here that despite the variation in the composition, the crude extracts were capable of similarly reducing the interfacial tension at the soybean oil/water interface to an average of 11 mN/m. Nevertheless, when comparing oil droplets formation, the volume mean droplet size varied within extracts 200 nm <= d(4,3) <= 440 nm. The emulsions were stable for 30 days at two temperatures 5 degrees C and 25 degrees C with high negative charge - 46.3 mV <= zeta-potential <= - 51.5 mV. The stabilization mechanism is attributed to the synergic effect of surface-active compounds found in the bulk phase. The whole composition of crude extracts contributes to the overall emulsifying performance. Besides, protein and proteins-saponins complexes, adsorbing to the interface, provide electrostatic and steric repulsions that enhance the stability of emulsions.
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