Posibilități de utilizare a saponinelor de origine vegetală în industria alimentară
2021
Mazur, Mihail
Saponins are secondary metabolites produced by many plants. As natural non-ionic surfactants, saponins find widespread use as emulsifying and foaming agents in the food industry. They can be recommended as antimicrobial agents and antifungal agents. For the physicochemical properties of saponins, they are recommended for dairy processing. The main sources of saponins are legumes (soybeans, chickpeas, beans, lentils, peanuts, allium species (leeks, garlic), asparagus, tea, spinach, sugar beet, fenugreek, alfalfa, chestnut and liquorice, which may have different applications in the food industry. Saponins include a diverse group of natural compounds, which have different physico-chemical and biological properties and are used extensively in the food, cosmetic and pharmaceutical industries to create new products.
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Editorial Technical University of Moldova
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