Improvement in extraction and sensory properties of soapnut extract by fermentation

• Autorzy: Le Xuan-Tien , Tran-Thi Tuong-An , Phuong Kieu-Trang , Nguyen-Kim Minh-Tam , Dao Tan Phat

Identyfikatory

DOI

10.2478/pjct-2023-0010

• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

Saponin; Sapindus mukorossi; fermentation; Saccharomyces cerevisiae

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2023
• Tom: Vol. 25, nr 2
• Strony: 1--7
• Opis fizyczny: Bibliogr. 32 poz., rys., tab., wz.

Twórcy

autor

Le Xuan-Tien

• Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
• Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

autor

Tran-Thi Tuong-An

• Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
• Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

autor

Phuong Kieu-Trang

• Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
• Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam
• Notessen company limited, Ho Chi Minh City, Vietnam

autor

Nguyen-Kim Minh-Tam

• Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
• Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

autor

Dao Tan Phat

• Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
• Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City700000, Vietnam

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).