<abstract xmlns="http://www.w3.org/1999/xhtml">

<p><italic>Sapindus</italic> 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 <italic>Sapindus mukorossi</italic> 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 <italic>Sapindus</italic> extract, inoculum amount and fermentation time were optimized. The fermentation by <italic>S. cerevisiae</italic> (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 <italic>Sapindus</italic> saponins.</p>
</abstract>

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.

Improvement in extraction and sensory properties of soapnut extract by fermentation

Ho Chi Minh City University of Technology (HCMUT)

Vietnam National University Ho Chi Minh City

Polish Journal of Chemical Technology

This work is licensed under the Creative Commons Attribution 4.0 International License.

Sapindus saponins are potential biosurfactants that can widely be used to replace many chemical cleaning products. This study aimed to investigate the water...

Improvement in extraction and sensory properties of soapnut extract by fermentation

Online veröffentlicht: 30. Juni 2023

Seitenbereich: 1 - 7

DOI: https://doi.org/10.2478/pjct-2023-0010

Schlüsselwörter
Saponin, fermentation,

© 2023 Xuan-Tien Le et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Improvement in extraction and sensory properties of soapnut extract by fermentation

Online veröffentlicht: 30. Juni 2023

Seitenbereich: 1 - 7

DOI: https://doi.org/10.2478/pjct-2023-0010

SchlüsselwörterSaponin, fermentation,

© 2023 Xuan-Tien Le et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
Saponin, fermentation,