Improvement in extraction and sensory properties of soapnut extract by fermentation

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.

Keywords

• saponin
• sapindus mukorossi
• fermentation
• saccharomyces cerevisiae