Comparative Characterization of Foaming and Emulsifying Properties of Fruit and Vegetable Additives

This study presents a comparative characterization of foaming and emulsifying properties of fruit and vegetable juices and purees as plant-based additives for food products. The research demonstrates that juices possess significant foaming capacity, whereas purees prepared from the same raw materials exhibit negligible foaming properties. Conversely, vegetable purees demonstrate substantially stronger emulsifying characteristics compared to juices. The superior foaming and emulsifying capabilities of beetroot additives are attributed to the presence of saponins in their composition. Comparative analysis of surface-active properties reveals significant differences among various plant-based additives, with beetroot showing the highest foam formation capacity (285±22%) and foam stability (56±4%), while carrot juice exhibited the lowest surface tension (45.3±1.2 mN/m). These findings provide valuable insights for developing functional food products with enhanced structural and textural properties using natural plantbased emulsifiers and foaming agents.