Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

Yalmanci, Dilara; Dertli, Enes; Tekin-Çakmak, Zeynep Hazal; Karasu, Salih

doi:10.1016/j.ijbiomac.2022.12.069

Cited by 4 publications

(9 citation statements)

References 33 publications

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“…However, the n values varied between 0.29 and 0.95. The n values variation indicates that all the samples exhibited a shear-thinning rheological behavior [58]. These findings indicate that all the tested mayonnaise samples exhibited pseudoplastic behavior (n < 1).…”

Section: Steady Shear Rheological Propertiesmentioning

confidence: 61%

“…A significant reduction in the proportion of oil within emulsions, as observed in products like mayonnaise and salad dressing, leads to a marked decrease in their overall thickness and consistency. It is crucial to compensate for this reduction, especially when formulating low-fat alternatives [58,59]. The lowest K value and the highest n value were observed for the LF WPC mayonnaise (0.75 Pas n ).…”

Section: Steady Shear Rheological Propertiesmentioning

confidence: 99%

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Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise

Alkabaa,

Akcicek,

Taylan

et al. 2024

Foods

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The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G′ value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K′ and K″ values were calculated using the power law model. K′ values of the samples were found to be higher than K″ values. The K′ value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K′ value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study’s findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G′ values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation.

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Section: Steady Shear Rheological Propertiesmentioning

confidence: 61%

Section: Steady Shear Rheological Propertiesmentioning

confidence: 99%

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise

Alkabaa,

Akcicek,

Taylan

et al. 2024

Foods

Self Cite

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“…This level of glucan production demonstrates the potential of Leuc. citreum HE29 for different strategies, whether for producing the glucan for ex situ applications or for in situ glucan production during food fermentations [19]. Previous studies revealed higher glucan production for Leuc.…”

Section: Monomer Profile and Molecular Weight Of Eps He29mentioning

confidence: 99%

“…One of the important processes in food preparation is the thermal application and utilization of components with strong thermal features in food formulations, which is critical in terms of technological and functional perspectives. Homopolymeric EPSs are good examples with strong thermal properties, and the structural characteristics of EPSs can be determinant of the final thermal features of EPSs [11,19,29,34]. In this regard, the thermal properties of dextran HE29 were recorded using TGA and DSC analysis.…”

Section: Thermal Properties Of Dextran He29mentioning

confidence: 99%

Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle

İspirli

2023

Molecules

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In this study, lactic acid bacteria (LAB) strains were isolated from traditional fermented pickles, and among the identified strains, Leuconostoc citreum HE29 with a strong slimy colony profile was further selected to determine the physicochemical and techno-functional properties of its exopolysaccharide (EPS). Glucose was the only sugar monomer in the core unit of EPS HE29 detected by HPLC analysis, and glucan HE29 revealed 7.3 kDa of molecular weight. Structural characterization of glucan HE29 by 1H and 13C NMR spectroscopy analysis demonstrated that EPS HE29 was a dextran-type EPS containing 5.3% levels of (1 → 3)-linked α-D-glucose units. This structural configuration was also supported by FT-IR analysis, which also demonstrated the functional groups within the dextran HE29 structure. In terms of thermal properties detected by TGA and DSC analysis, dextran HE29 demonstrated a degradation temperature of around 280 °C, showing its strong thermal features. A semi-crystalline nature was observed for dextran HE29 detected by XRD analysis. Finally, AFM and SEM analysis revealed tangled network-like properties and web-like branched structures for dextran HE29, respectively. These findings suggest the importance of plant-based fermented products as LAB sources in obtaining novel EPS structures with potential techno-functional roles.

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“…For example, the hydrophobic group attached to the hydrophilic chain of EPS makes it amphiphilic and able to act as a natural emulsifier. The addition of EPS to low-fat mayonnaise could improve the rheological properties and stability of the product [ 16 ], and the emulsification activity of some EPSs was comparable to that of xanthan gum [ 17 ]. In addition, EPS could be used as a potential antioxidant in food processing because of its excellent antioxidant capacity [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Exopolysaccharide Produced by Lactobacillus plantarum R301 and Its Antioxidant and Anti-Inflammatory Activities

Wang

Zhang

Guo

et al. 2023

Foods

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In this study, the yield of exopolysaccharide (EPS) from Lactobacillus plantarum R301 was optimized using a single-factor experiment and response surface methodology (RSM). After optimization, the EPS yield was increased with a fold-change of 0.85. The significant factors affecting EPS production, as determined through a Plackett–Burman design and Central Composite Design (CCD), were MgSO4 concentration, initial pH, and inoculation size. The maximum yield was 97.85 mg/mL under the condition of 0.01% MgSO4, an initial pH 7.4, and 6.4% of the inoculation size. In addition, the EPS exhibited strong antioxidant activity, as demonstrated by its ability to scavenge DPPH, ABTS, and hydroxyl radicals. The scavenging rate was up to 100% at concentrations of 4 mg/mL, 1 mg/mL, and 2 mg/mL, respectively. Moreover, the EPS also exhibited reducing power, which was about 30% that of ascorbic acid when both tended to be stable with the increased concentration. These results suggest that L. plantarum R301 EPS possesses different antioxidant mechanisms and warrants further investigation. In addition to its antioxidant activity, the EPS also demonstrated good anti-inflammatory activity by inhibiting the inflammation induced by lipopolysaccharide (LPS) in RAW 264.7 cells, which could decrease nitric oxide (NO) production and expression of the proinflammatory cytokine Il-6. These findings suggest that L. plantarum R301 EPS could be used as a potential multifunctional food additive in the food industry.

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Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

Cited by 4 publications

References 33 publications

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise

Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle

Optimization of Exopolysaccharide Produced by Lactobacillus plantarum R301 and Its Antioxidant and Anti-Inflammatory Activities

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