Edible foam based on Pickering effect of probiotic bacteria and milk proteins

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Edible foam based on Pickering effect of probiotic bacteria and milk proteins. / Yücel, Cigdem; Geng, Xiaolu; Cárdenas, Marité; Risbo, Jens.

In: Food Hydrocolloids, Vol. 70, 2017, p. 211-218.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Yücel, C, Geng, X, Cárdenas, M & Risbo, J 2017, 'Edible foam based on Pickering effect of probiotic bacteria and milk proteins', Food Hydrocolloids, vol. 70, pp. 211-218. https://doi.org/10.1016/j.foodhyd.2017.04.003

APA

Yücel, C., Geng, X., Cárdenas, M., & Risbo, J. (2017). Edible foam based on Pickering effect of probiotic bacteria and milk proteins. Food Hydrocolloids, 70, 211-218. https://doi.org/10.1016/j.foodhyd.2017.04.003

Vancouver

Yücel C, Geng X, Cárdenas M, Risbo J. Edible foam based on Pickering effect of probiotic bacteria and milk proteins. Food Hydrocolloids. 2017;70:211-218. https://doi.org/10.1016/j.foodhyd.2017.04.003

Author

Yücel, Cigdem ; Geng, Xiaolu ; Cárdenas, Marité ; Risbo, Jens. / Edible foam based on Pickering effect of probiotic bacteria and milk proteins. In: Food Hydrocolloids. 2017 ; Vol. 70. pp. 211-218.

Bibtex

@article{a89c2303f4e14997ab9e6963860b0a89,
title = "Edible foam based on Pickering effect of probiotic bacteria and milk proteins",
abstract = "We report the preparation and characterization of aqueous Pickering foams using bio-particles constituted by lactic acid bacteria surface modified by oppositely charged milk proteins. Cell surface modification was shown by zeta potential measurements. Foams stabilized by bacterial Pickering bio-particles showed improved stability compared to purely milk protein stabilized foams. The stability of foams increased with the bacterial concentration whereas the foam volume (foamability) decreased. On the other hand, protein concentration was correlated with foamability but not with the foam stability. Optical and fluorescence microscopy revealed organized cell structures around and in between the air bubbles providing for an internal network that effectively stabilizes the foam. Therefore, entirely food grade stable foams can be produced by using modified health promoting bacterial cells and surface active milk proteins. Such Pickering systems can potentially be utilized in bottom up construction of more complex hierarchical food structures and further improve properties such as foam stability.",
keywords = "Bacteria, Complex structures, Pickering foam, Self-assembling, Sodium caseinate, β-casein",
author = "Cigdem Y{\"u}cel and Xiaolu Geng and Marit{\'e} C{\'a}rdenas and Jens Risbo",
year = "2017",
doi = "10.1016/j.foodhyd.2017.04.003",
language = "English",
volume = "70",
pages = "211--218",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Edible foam based on Pickering effect of probiotic bacteria and milk proteins

AU - Yücel, Cigdem

AU - Geng, Xiaolu

AU - Cárdenas, Marité

AU - Risbo, Jens

PY - 2017

Y1 - 2017

N2 - We report the preparation and characterization of aqueous Pickering foams using bio-particles constituted by lactic acid bacteria surface modified by oppositely charged milk proteins. Cell surface modification was shown by zeta potential measurements. Foams stabilized by bacterial Pickering bio-particles showed improved stability compared to purely milk protein stabilized foams. The stability of foams increased with the bacterial concentration whereas the foam volume (foamability) decreased. On the other hand, protein concentration was correlated with foamability but not with the foam stability. Optical and fluorescence microscopy revealed organized cell structures around and in between the air bubbles providing for an internal network that effectively stabilizes the foam. Therefore, entirely food grade stable foams can be produced by using modified health promoting bacterial cells and surface active milk proteins. Such Pickering systems can potentially be utilized in bottom up construction of more complex hierarchical food structures and further improve properties such as foam stability.

AB - We report the preparation and characterization of aqueous Pickering foams using bio-particles constituted by lactic acid bacteria surface modified by oppositely charged milk proteins. Cell surface modification was shown by zeta potential measurements. Foams stabilized by bacterial Pickering bio-particles showed improved stability compared to purely milk protein stabilized foams. The stability of foams increased with the bacterial concentration whereas the foam volume (foamability) decreased. On the other hand, protein concentration was correlated with foamability but not with the foam stability. Optical and fluorescence microscopy revealed organized cell structures around and in between the air bubbles providing for an internal network that effectively stabilizes the foam. Therefore, entirely food grade stable foams can be produced by using modified health promoting bacterial cells and surface active milk proteins. Such Pickering systems can potentially be utilized in bottom up construction of more complex hierarchical food structures and further improve properties such as foam stability.

KW - Bacteria

KW - Complex structures

KW - Pickering foam

KW - Self-assembling

KW - Sodium caseinate

KW - β-casein

U2 - 10.1016/j.foodhyd.2017.04.003

DO - 10.1016/j.foodhyd.2017.04.003

M3 - Journal article

AN - SCOPUS:85017415625

VL - 70

SP - 211

EP - 218

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -

ID: 177181503