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Surface engineered bacteria as Pickering stabilizers for foams and emulsions
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-04-01 , DOI: 10.1016/j.foodhyd.2018.10.044
Xiaoyi Jiang , Cigdem Yucel Falco , Kim Nicole Dalby , Henrik Siegumfeldt , Nils Arneborg , Jens Risbo

Abstract The ability to manipulate the structure of food and increase the shelf life by enhanced stability using natural (e.g., biological) agents instead of synthetic surfactants is of interest to many food companies. Here we chemically modify the cell hydrophobicity of lactic acid bacteria Lactobacillus acidophilus (La5) using octenyl succinic anhydride (OSA) and investigate foams and emulsions produced with both the unmodified and modified cells in terms of the foamability, foam stability, emulsion storage stability and the microstructure. Cell hydrophobicity was effectively increased by OSA modification, and the modified bacteria adsorbed well on the oil-water or air-water interface to stabilize the foams or emulsions. Foamability and foam stability increased with OSA modification. Similarly, good emulsion stability against coalescence was observed over the studied period for the emulsions prepared with modified La5. Moreover, OSA modification only showed a modest lethal effect up to 6% OSA on bacteria based on the decline of cell viability and culturability depending on the degree of modification (0.5 log decrease for 6% OSA-modified cells but 5 log decrease for 10% OSA-modified cells in comparison to culturability of unmodified cells). From our results, we suggest that in future OSA-modified La5 cells may act as structural building blocks and fat substitution for food material creating texture and mouthfeel.

中文翻译:

表面工程细菌作为泡沫和乳液的皮克林稳定剂

摘要 许多食品公司对通过使用天然(例如,生物)试剂代替合成表面活性剂增强稳定性来操纵食品结构和延长保质期的能力感兴趣。在这里,我们使用辛烯基琥珀酸酐 (OSA) 对乳酸菌嗜酸乳杆菌 (La5) 的细胞疏水性进行化学修饰,并在发泡性、泡沫稳定性、乳液储存稳定性和微观结构。OSA修饰有效提高了细胞疏水性,修饰后的细菌很好地吸附在油水或气水界面,稳定泡沫或乳液。起泡性和泡沫稳定性随着 OSA 改性而增加。相似地,在研究期间观察到用改性 La5 制备的乳液具有良好的乳液抗聚结稳定性。此外,基于细胞活力和可培养性的下降取决于修饰程度(6% OSA 修饰细胞降低 0.5 log,但 10% OSA 修饰细胞降低 5 log),OSA 修饰仅对细菌表现出适度的致死作用,高达 6% OSA OSA 修饰的细胞与未修饰细胞的可培养性相比​​)。根据我们的研究结果,我们建议在未来 OSA 修饰的 La5 细胞可以作为食物材料的结构积木和脂肪替代物,创造质地和口感。基于细胞活力和可培养性的下降取决于修饰程度(6% OSA 修饰细胞降低 0.5 log,但 10% OSA 修饰细胞降低 5 log),OSA 修饰仅对细菌表现出适度的致死作用,最高可达 6% OSA。修饰细胞与未修饰细胞的可培养性相比​​)。根据我们的研究结果,我们建议在未来 OSA 修饰的 La5 细胞可以作为食物材料的结构积木和脂肪替代物,创造质地和口感。基于细胞活力和可培养性的下降取决于修饰程度(6% OSA 修饰细胞降低 0.5 log,但 10% OSA 修饰细胞降低 5 log),OSA 修饰仅对细菌表现出适度的致死作用,最高可达 6% OSA。修饰细胞与未修饰细胞的可培养性相比​​)。根据我们的研究结果,我们建议在未来 OSA 修饰的 La5 细胞可以作为食物材料的结构积木和脂肪替代物,创造质地和口感。
更新日期:2019-04-01
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