The DOI matches its Crossref record; 88 of the 88 references it cites were found in a registry or an index.
Saponins: Properties, Applications and Processing
Abstract
Saponins are a diverse group of compounds widely distributed in the plant kingdom, which are characterized by their structure containing a triterpene or steroid aglycone and one or more sugar chains. Consumer demand for natural products coupled with their physicochemical (surfactant) properties and mounting evidence on their biological activity (such as anticancer and anticholesterol activity) has led to the emergence of saponins as commercially significant compounds with expanding applications in food, cosmetics, and pharmaceutical sectors. The realization of their full commercial potential requires development of new processes/processing strategies to address the processing challenges posed by their complex nature. This review provides an update on the sources, properties, and applications of saponins with special focus on their extraction and purification. Also reviewed is the recent literature on the effect of processing on saponin structure/properties and the extraction and purification of sapogenins.
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Cites
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Cited by
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Fardet, A. (2010) · Nutrition Research Reviews · doi:10.1017/s0954422410000041 · Cited by 1,030
Vega‐Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martínez, E. A. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4158 · Cited by 985
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.10.014 · Cited by 688
Chopade, B., Ghosh, Patil, Ahire, Kitture, Jabgunde, Kale, Pardesi, Cameotra, Bellare, et al. (2012) · International Journal of Nanomedicine · doi:10.2147/ijn.s24793 · Cited by 517
Quinoa biodiversity and sustainability for food security under climate change. A review
Ruiz, K. B., Biondi, S., Oses, R., Acuña-Rodríguez, I. S., Antognoni, F., Martinez-Mosqueira, E. A., Coulibaly, A., Canahua-Murillo, A., Pinto, M., Zurita-Silva, A., et al. (2014) · Agronomy for Sustainable Development · doi:10.1007/s13593-013-0195-0 · Cited by 370
Metadata
- Authors
- Güçlü-Üstündağ, Ö., & Mazza, G.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2007-03-29
- Volume
- 47
- Issue
- 3
- Pages
- 231-258
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2121465217
- Cited by
- 1,043
- References
- 88
- FWCI
- 5.15
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
