Surface engineered bacteria as Pickering stabilizers for foams and emulsions

Research output: Contribution to journalJournal articleResearchpeer-review

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Surface engineered bacteria as Pickering stabilizers for foams and emulsions. / Jiang, Xiaoyi; Yücel Falco, Cigdem; Dalby, Kim Nicole; Siegumfeldt, Henrik; Arneborg, Nils; Risbo, Jens.

In: Food Hydrocolloids, Vol. 89, 2019, p. 224-233.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Jiang, X, Yücel Falco, C, Dalby, KN, Siegumfeldt, H, Arneborg, N & Risbo, J 2019, 'Surface engineered bacteria as Pickering stabilizers for foams and emulsions', Food Hydrocolloids, vol. 89, pp. 224-233. https://doi.org/10.1016/j.foodhyd.2018.10.044

APA

Jiang, X., Yücel Falco, C., Dalby, K. N., Siegumfeldt, H., Arneborg, N., & Risbo, J. (2019). Surface engineered bacteria as Pickering stabilizers for foams and emulsions. Food Hydrocolloids, 89, 224-233. https://doi.org/10.1016/j.foodhyd.2018.10.044

Vancouver

Jiang X, Yücel Falco C, Dalby KN, Siegumfeldt H, Arneborg N, Risbo J. Surface engineered bacteria as Pickering stabilizers for foams and emulsions. Food Hydrocolloids. 2019;89:224-233. https://doi.org/10.1016/j.foodhyd.2018.10.044

Author

Jiang, Xiaoyi ; Yücel Falco, Cigdem ; Dalby, Kim Nicole ; Siegumfeldt, Henrik ; Arneborg, Nils ; Risbo, Jens. / Surface engineered bacteria as Pickering stabilizers for foams and emulsions. In: Food Hydrocolloids. 2019 ; Vol. 89. pp. 224-233.

Bibtex

@article{5be89d4690724dc28fe5f0ba27a5050d,
title = "Surface engineered bacteria as Pickering stabilizers for foams and emulsions",
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.",
keywords = "Emulsion, Foam, Interfacial adsorption, Octenyl succinic anhydride, Pickering stabilization, Probiotic bacteria",
author = "Xiaoyi Jiang and {Y{\"u}cel Falco}, Cigdem and Dalby, {Kim Nicole} and Henrik Siegumfeldt and Nils Arneborg and Jens Risbo",
year = "2019",
doi = "10.1016/j.foodhyd.2018.10.044",
language = "English",
volume = "89",
pages = "224--233",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Surface engineered bacteria as Pickering stabilizers for foams and emulsions

AU - Jiang, Xiaoyi

AU - Yücel Falco, Cigdem

AU - Dalby, Kim Nicole

AU - Siegumfeldt, Henrik

AU - Arneborg, Nils

AU - Risbo, Jens

PY - 2019

Y1 - 2019

N2 - 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.

AB - 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.

KW - Emulsion

KW - Foam

KW - Interfacial adsorption

KW - Octenyl succinic anhydride

KW - Pickering stabilization

KW - Probiotic bacteria

U2 - 10.1016/j.foodhyd.2018.10.044

DO - 10.1016/j.foodhyd.2018.10.044

M3 - Journal article

VL - 89

SP - 224

EP - 233

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -

ID: 210055591