Functional Characterization and Emulsion Stability of an Aqueous Macerate of Fenugreek (Trigonella foenum-graecum L.) Seeds

Fenugreek, a highly prized plant in traditional medicine and cuisine, for its various phytochemical with therapeutic and functional properties. The aim of this study is to evaluate the physico-chemical properties of the aqueous extract obtained by macerating fenugreek seeds and to assess its emulsifying properties. We analyzed the physico-chemical parameters of the aqueous extract of fenugreek seeds, such as dry matter, refractive index, ash content, pH, electrical conductivity, and dynamic viscosity. In the second part, we have characterized the emulsifying properties of aqueous extract by monitoring the kinetics of microscopic parameters (diameter of fat globules, interfacial surface and microscopic aspect of emulsion) and spectrometric parameters (stability and index stability). The results found that the aqueous extract of seeds fenugreek possessed desirable physical and chemical characteristics such as pH (6.32 ± 0.21), dry matter (6.75 ± 0.02%), and ash (0.172 ± 0.001 g L-1). Over time, the best indicators of emulsifying properties are those observed in the emulsion prepared with extra virgin olive oil, aqueous fenugreek extract, and stabilizer (sodium caseinate) compared to the emulsion prepared without stabilizer, namely: average fat globule diameter (0.30 ± 0.01 to 0.55 ± 0.02 μm), average interfacial area (8.0 ± 0.1 to 6.0 ± 0.1 m²), average stability (100.0 ± 0.1 to 88.85 ± 0.2%), and average stability index (2.5 ± 0.1 to 22.0 ± 0.3 hours). In conclusion, the macerated aqueous extract of fenugreek seeds was characterized by significant physicochemical and emulsifying parameters that are valuable in the field of emulsions, in the formulation and development of natural products, namely in the food, cosmetics, and pharmaceutical industries.