Sugar Beet Extract (Beta vulgaris L.) as a New Natural Emulsifier: Emulsion Formation

The interfacial and emulsion-forming properties of sugar beet extract (Beta vulgaris L.) were examined and compared to a Quillaja extract that is widely used within the food industry. We investigated the influence of extract concentration on surface activity at oil-water and air-water interfaces and on the formation of oil-in-water emulsions (10% w/w, pH 7). Sugar beet extract reduced the interfacial tension up to 38% at the oil-water interface, and the surface tension up to 33% at the air-water surface. The generated emulsions were negatively charged (ζ ≈ -46 mV) and had the smallest particle sizes (d₄₃) of ∼1.3 μm at a low emulsifier-to-oil ratio of 0.75:10. Applying lower or higher extract concentrations increased the mean particle sizes. The smallest emulsions were formed at an optimum homogenization pressure of 69 MPa. Higher homogenization pressures led to increased particle sizes. Overall, sugar beet extract showed high surface activity. Furthermore, the formation of small emulsion droplets was successful; however, the droplets were bigger compared to those from the Quillaja extract. These results indicate sugar beet as an effective natural emulsifier that may be utilized for a variety of food and beverage applications.