Effect of storage on texture and microbiological stability of o-w emulsions with inulin

Abstract

Glibowski P., Kordowska-Wiater M., Glibowska A. (2011): Effect of storage on texture and microbiological stability of o-w emulsions with inulin. Czech J. Food Sci., 29: 137-144.The aim of this study was to characterise the effect of storage at 8°C on the texture and microbiological stability of oilin-water solid emulsions containing inulin (20% w/w) and rapeseed oil (20% w/w). The samples were analysed within 24 h from the production and after 7, 14, 28, 42, and 56 days of storage. Whey protein isolate (3% w/w) or polyglycerol polyricinoleate (1% w/w) were used as emulsifiers and half of the samples were chemically preserved with potassium sorbate (0.2% w/w). Hardness, adhesiveness, and cohesiveness did not change significantly (P ≤ 0.05) during storage. Most of the samples were microbiologically stable. Only the application of the protein emulsifier had an effect on the intensive growth of microorganisms. The shelf-life of low-fat chemically preserved products based on inulin can be established to be two months. Chemical preservation of the products with non-protein emulsifiers is not necessary. Sensory evaluation of spreads containing inulin revealed a significant decrease in smoothness and meltability in the mouth and good spreadability comparable with commercial products without inulin.

Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

“…However, our results have shown that the samples, which had the same SFC values, various crystal types and/or network structures that are formed upon crystallization of hard fats can result in variability in hardness and therefore the viscosity (Braipson-Danthine and Deroanne, 2004). The viscosity was highly correlated with the hardness of samples (Glibowski et al, 2008); however, there are studies that reported an increase in viscosity during storage, for instance Glibowski et al (2011). …”

“…Moreover, the differences in all pH treatments during the storage periods were increased significantly (P<0.05) due to the post-crystallization processes (Alexa et al, 2010), and to the changes in the β-structure of fat crystals during the storage periods (Kolanowski et al, 2004). However, Glibowski et al (2011) found that the viscosity of O/W emulsions with inulin increased during storage due to the conformational changes in the inulin chains.…”

“…Kolanowski et al (2004) noticed a slight increasing trend in the hardness of the control sample and fish oil-enriched spreadable fat during storage, which is explained by the changes in the β-structure of fat crystals during storage. Furthermore, Glibowski et al (2011) found that a slight increasing in the hardness during the storage of O/W emulsions with inulin. Although the hardness in all the pH treatments during storage was increased, it was shown that the hardness was decreased with an increase in pH from 5 to 7.…”

Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage

“…Other researchers had reported the effect of polyphenols (Yuan et al, 2012) and inulin (Bosscher, Loo, & Franck, 2006) on microbial growth inhibition. Besides, Glibowski, Kordowska-Wiater, and Glibowska (2011) reported an enhanced shelf-life of low-fat preserved products using inulin. Given that, JAP is composed of polyphenols and inulin, it can be added to food products to extend shelf-life.…”

Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability

“…Inulin is not hydrolysed by human gastrointestinal enzymes and is delivered undigested in colon and behaves as a prebiotic (Glibowski, Kordowska-Wiater, & Glibowska, 2011;Rastall, 2010;Tuohy, 2007).…”