Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast
Microbial cells as colloidal particles: Pickering oil-in-water emulsions stabilized by bacteria and yeast
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DOI：
10.1016/j.foodres.2015.10.018
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发表时间：
2016-03-01
影响因子：
8.1
通讯作者：
Rousseau, Derick
中科院分区：
文献类型：
--
作者：
Firoozmand, Hassan;Rousseau, Derick
使用热灭活的面包酵母（酿酒酵母）和乳酸菌（嗜酸乳杆菌和嗜热链球菌）来生成和稳定模型水包油 (O/W) 乳液，其中分散油含量高达 80 wt.%。通过优化的成分，细胞覆盖的分散油滴在四个多月内可以稳定地抵抗液滴聚结和本体相分离。从质地的角度来看，这些乳液是自支撑的，并表现出类似蛋黄酱的稠度。微生物细胞驻留在油水界面，充当皮克林型稳定剂。使用共焦显微镜测量酵母在油水界面的三相接触角为30+/-9度，证明了其稳定O/W乳液的能力。这些微生物细胞可用于设计具有“全天然”称号的加工食品乳液，以及替代常见的合成表面活性剂以允许清洁标签声明。由爱思唯尔有限公司出版
Thermally-inactivated baker's yeast (Saccharomyces cerevisiae) and lactic acid bacteria (Lactobacillus acidophilus and Streptococcus thermophilus) were used to generate and stabilize model oil-in-water (O/W) emulsions containing up to 80 wt.% dispersed oil. With optimized compositions, cell-covered dispersed oil droplets were stable against droplet coalescence and bulk phase separation for over four months. From a textural perspective, these emulsions were self-supporting and exhibited a mayonnaise-like consistency. The microbial cells acted as Pickering-type stabilizers by residing at the oil-water interface. The three-phase contact angle of the yeast at the oil-water interface measured using confocal microscopy was 30 +/- 9 degrees, demonstrating its ability to stabilize O/W emulsions. These microbial cells may be used in the design of processed food emulsions with an 'all-natural' designation as well as for the replacement of common synthetic surfactants to permit clean label declarations. Published by Elsevier Ltd.