Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model

Abstract

The effect of W/O/W emulsion incorporation in set-type yogurt on the acidification process, physicochemical properties, bacterial growth kinetics and structural characteristics was investigated. The W/O/W emulsion was formed by using a two-step homogenisation process and milk as the W and W phases, and stability was monitored with optical microscopy and cryo-SEM. Adding the W/O/W emulsions reduced the acidification rate, viscosity and water retention capacity. Texture (adhesiveness, cohesiveness, hardness, and gumminess) differed in yogurts containing W/O/W emulsion compared to controls during the acidification process, however, trends became stable during storage. The growth of S. thermophilus during the acidification process of yogurt was reduced in the presence of W/O/W emulsion while L. bulgaricus trended higher during storage. This study shows that yogurts containing W/O/W emulsion are feasible subject to processing modification.

Soymilk fermentation: effect of cooling protocol on cell viability during storage and in vitro gastrointestinal stress

“…As expected, the cultivation time was inversely related to the maximum acidification rate (V max ) ( Table 1), whose mean values in the binary Streptococcus thermophilus and Lactobacillus bulgaricus co-culture (StLb) (9.1 upH/min) and ternary S. thermophilus, L. bulgaricus, and Lactobacillus paracasei co-culture (StLbLp) (10.8 upH/min) were significantly higher than in the L. paracasei monoculture (Lp) (5.8 upH/min). StLbLp showed in skim milk V max values at 42°C (20.0 upH/min) [18] and 36°C (9.6 upH/min) [19] 46% higher and 11% lower, respectively, than that obtained in the present work in soymilk (10.8 ± 0.4 upH/min). These results suggest that an increase in temperature could have accelerated the metabolism of the thermophilic St species more than the presence of an easily-metabolizable sugar such as lactose in milk.…”

“…Regarding the acidification profiles of soymilk fermentation at 37°C by lactic acid bacteria, the Lp monoculture took longer (15.2 h) to reach pH 4.5 than StLb (9.0 h), as expected by the well-known synergism between these last two species [18][19][20][21]. Table 2 lists the cell counts of L. paracasei, S. thermophilus, and L. bulgaricus in Lp monoculture, StLb, and StLbLp in fermented soymilk after direct cooling (DC) or two-phase cooling (TPC).…”

Magnesium release behavior from W/O/W emulsions incorporated into yogurt: Application to food supplementation

“…The effect of incorporation of W/O/W emulsion in yogurt on the acidification process, physicochemical properties, bacterial growth kinetics, and structural characteristics was investigated by Lalou et al. (2017) and El Kadri et al. (2018).…”

“…The release profile reflects the formation of liquid core-solid shell type, able to protect the double globule and block the Mg 2+ release and its diffusion through the solid shell (Herzi & Essafi, 2018 the adhesiveness, the hardness, the cohesiveness, and the gumminess show a difference between the yogurts samples containing the W/O/W emulsion and the controls (yogurts without emulsions) during the acidification process. However, no major alterations in the values of key textural properties was noticed (El Kadri et al, 2018;Lalou et al, 2017).…”

W/O/W Multiple Emulsions as the Functional Component of Dairy Products

“…W/o/w emulsions can also reduce the loss of compounds during digestion because of their encapsulation in the internal water phase. Various models have been developed for the preparation of dairy products: fresh white cheese with reduced fat content, set , and stirred yogurt with a low fat content , soybean milk fortified with Ca , cheeses fortified with vitamin B , yogurt fortified with caffeine or inulin , and milk‐based dessert fortified with ferrous sulfate . Other developments include the encapsulation of anthocyanins , or microorganisms, e.g., encapsulation of Lactobacillus salivarius and Lactobacillus delbrueckii , protection of Lactobacillus acidophilus against gastric juice , and bile acids .…”