Saponin Molecules from Quinoa Residues: Exploring Their Surfactant, Emulsifying, and Detergent Properties
Kiara A. García Bustos,
Salvador Sanchez Muñoz,
Silvio S. da Silva,
Miguel A. D. Flores Alarcon,
Júlio C. dos Santos,
Gilberto J. Colina Andrade,
Ruly Terán Hilares
Affiliations
Kiara A. García Bustos
Laboratorio de Bioprocesos, Facultad de Ciencias Farmacéuticas, Bioquímicas y Biotecnológicas, Universidad Católica de Santa María—UCSM, Urb. San José s/n—Umacollo, Arequipa 04000, Peru
Salvador Sanchez Muñoz
Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil
Silvio S. da Silva
Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil
Miguel A. D. Flores Alarcon
Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil
Júlio C. dos Santos
Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil
Gilberto J. Colina Andrade
Laboratorio de Bioprocesos, Facultad de Ciencias Farmacéuticas, Bioquímicas y Biotecnológicas, Universidad Católica de Santa María—UCSM, Urb. San José s/n—Umacollo, Arequipa 04000, Peru
Ruly Terán Hilares
Laboratorio de Bioprocesos, Facultad de Ciencias Farmacéuticas, Bioquímicas y Biotecnológicas, Universidad Católica de Santa María—UCSM, Urb. San José s/n—Umacollo, Arequipa 04000, Peru
The indiscriminate use of synthetic surfactants, despite their desirable properties, poses significant environmental risks to ecosystems. This study explores saponins extracted from quinoa (Chenopodium quinoa) residues as a sustainable alternative. Saponin extract (SE) with 42% purity, obtained through hydrodynamic cavitation and membrane technology, was analyzed to determine its techno-functional properties. The critical micelle concentration (CMC) was 1.2 g/L, reducing the surface tension (ST) from 72.0 mN/m to 50.0 mN/m. The effects of temperature (30–90 °C), pH (2–12), and salinity (10,000–150,000 ppm NaCl) on ST and the emulsification index (EI) were assessed using a Box–Behnken design. Optimized conditions yielded an ST of 49.02 mN/m and an EI of 63%. Given these characteristics, SE was evaluated as a detergent across diverse swatches. This study showcases the attributes of quinoa-derived saponins, highlighting their potential for eco-friendly detergent applications.
