Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion
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Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion. / Jiang, Xiaoyi; Shekarforoush, Elhamalsadat; Muhammed, Musemma Kedir; Whitehead, Kathryn; Simonsen, Adam Cohen; Arneborg, Nils; Risbo, Jens.
In: Food Research International, Vol. 147, 110460, 2021.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion
AU - Jiang, Xiaoyi
AU - Shekarforoush, Elhamalsadat
AU - Muhammed, Musemma Kedir
AU - Whitehead, Kathryn
AU - Simonsen, Adam Cohen
AU - Arneborg, Nils
AU - Risbo, Jens
N1 - Publisher Copyright: © 2021 Elsevier Ltd
PY - 2021
Y1 - 2021
N2 - A novel concept of stabilizing multiple-phase food structure such as emulsion using solely the constitutional bacteria enables an all-natural food grade formulation and thus a clean label declaration. In this paper, we propose an efficient approach to hydrophobically modifying the surface of lactic acid bacteria Lactobacillus rhamnosus (LGG) using lauroyl ahloride (LC) in non-aqueous media. Compared to the unmodified bacteria, cell hydrophobicity was dramatically altered upon modification, according to the higher percentages of microbial adhesion to hexadecane (MATH) and water contact angles (WCA) of LC-modified bacteria. No evident changes were found in bacterial surface charge before and after LC modification. By using one-step homogenization, all the modified bacteria were able to generate stabile water-in-oil-in-water (W/O/W) double emulsions where bacteria were observed on oil–water interfaces of the primary and secondary droplets. Modification using high LC concentrations (10 and 20 w/w%) led to rapid autoaggregation of bacteria in aqueous solution. A long-term lethal effect of modification primarily came from lyophilization and no apparent impact was detected on the instantaneous culturability of modified bacteria.
AB - A novel concept of stabilizing multiple-phase food structure such as emulsion using solely the constitutional bacteria enables an all-natural food grade formulation and thus a clean label declaration. In this paper, we propose an efficient approach to hydrophobically modifying the surface of lactic acid bacteria Lactobacillus rhamnosus (LGG) using lauroyl ahloride (LC) in non-aqueous media. Compared to the unmodified bacteria, cell hydrophobicity was dramatically altered upon modification, according to the higher percentages of microbial adhesion to hexadecane (MATH) and water contact angles (WCA) of LC-modified bacteria. No evident changes were found in bacterial surface charge before and after LC modification. By using one-step homogenization, all the modified bacteria were able to generate stabile water-in-oil-in-water (W/O/W) double emulsions where bacteria were observed on oil–water interfaces of the primary and secondary droplets. Modification using high LC concentrations (10 and 20 w/w%) led to rapid autoaggregation of bacteria in aqueous solution. A long-term lethal effect of modification primarily came from lyophilization and no apparent impact was detected on the instantaneous culturability of modified bacteria.
KW - Double emulsion
KW - Efficient
KW - Lactic acid bacteria
KW - Lauroyl chloride
KW - Lyophilization
KW - Pickering stabilization
U2 - 10.1016/j.foodres.2021.110460
DO - 10.1016/j.foodres.2021.110460
M3 - Journal article
C2 - 34399460
AN - SCOPUS:85108725667
VL - 147
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 110460
ER -
ID: 275940278