Stability characteristics of O/W emulsions prepared using purified glycyrrhizin or a non-purified glycyrrhizin-rich extract from liquorice root (Glycyrrhiza glabra)

This study evaluated the stability characteristics of oil-in-water emulsions prepared using purified glycyrrhizin (PG) or a non-purified glycyrrhizin-rich extract from liquorice root (LRE) at equivalent concentrations (0.01−0.1%, w/w). PG-stabilized were sensitive to acidic pH (< 5), NaCl addition (≥ 50 mM), and freeze-thaw cycles. Consequently, they showed signs droplet coalescence upon storage these conditions prone phase separation. LRE-stabilized emulsions, on other hand, more resistant stresses with no evidence They showed, however, extensive aggregation in extreme salt concentration (400 mM) thermal processing (> 60 °C). These results indicate that interfacial composition two studied systems was different although having similar concentration. droplets consist layers are negatively charged depend exclusively electrostatic repulsion. complex due adsorption various surface-active components, including proteins.