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1

Effect of complexation conditions on microcapsulation of Lactobacillus acidophilus in xanthan-chitosan polyelectrolyte complex gels

100%
Chen H., Song Y., Liu N., Wan H., Shu G., Liao N.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2015
|
tom 14
|
nr 3
Background. Lactobacillus acidophilus has become increasingly popular because of their beneficial effects on health of their host, and are called proboscis. In order to exert beneficial effects for probiotics, they must be able to tolerate the acidic conditions of the stomach environment and the bile in the small intestine. Micro- encapsulated form has received reasonable attention, since it can protect probiotic organisms against an unfavourable environment, and to allow their release in a viable and metabolically active state in the intestine. The aim of this study was to investigate some factores, such as chitosan solution pH and concentration, xanthan concentration, cell suspension-xanthan ratio, mixed bacteria glue liquid-chitosan ratio, which impacted the process of microencapsulation of L. acidophilus. Material and methods. In this study, L. acidophilus was immobilized with xanthanthitosan gel using extrusion method. The viable counts and encapsulation yield of L. acidophilus encapsulated in different chitosan solution pH (4.5, 5, 5.5 and 6), in different chitosan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different xanthan concentration (0.5%, 0.7%, 0.9% and 1.1%), in different cell suspension-xanthan ratios (1:5, 1:10, 1:15 and 1:20), in different mixed bacteria glue liquid-chitosan ratios (1:3,1:4,1:5 and 1:6), have been investigated by single factor experiment method. Results. The optimum conditions of microencapsulated L. acidophilus have been observed. The optimum chitosan solution pH for L. acidophilus was 5.5; the optimum chitosan concentration was 0.9%; the optimum xanthan concentration was 0.7%; the optimum cell suspension-xanthan ratio was 1:10; the optimum mixed bacteria glue liquid-chitosan ratio was 1:3. Conclusions. These results will be helpful to further optimize the process of L. acidophilus microencapsulation, and provide reference for obtaining higher viable counts and entrapped yield of L. acidophilus microcapsules.
2

Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan

100%
Sabooni P., Pourahmad R., Adeli H. R. M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2018
|
tom 17
|
nr 2
3

Technological utility of guar gum and xanthan for the production of low-fat inulin-enriched mayonnaise

84%
Bortnowska G., Makiewicz A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 2
135-146
Effects of concentrations of guar gum, xanthan gum, and their mixture on selected physical and sensory properties of a model low-fat mayonnaise in which 50% of oil was replaced by inulin added in the form of Frutafit®Tex formula were studied. Viscosity and adhesion of the model mayonnaise was observed to increase with increasing concentrations of food gums; the highest increase was obtained when guar gum was applied alone, the lowest increase being a consequence of xanthan gum addition. All the inulinenriched mayonnaises were stable if the food gum concentrations exceeded 0.11%. Food gum addition intensified the creamy colour of the model low-fat mayonnaise and slightly reduced the “fattiness effect” produced by the presence of inulin. Increased concentration of food gums increase elasticity and decreased fluffiness (air content) of the model low- fat inulin-enriched mayonnaises. The physical and sensory properties closest to those of the traditional mayonnaise were obtained by applying food gums, at a concentration of 0.11%, in the form of guar gum-xanthan gum mixture. Addition of inulin to the model mayonnaise reduced its energy content by almost a half.
4
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Effect of milk and xanthan as egg replacement on the physical properties of mayonnaise

84%
Shamooshaki M. G., Mahounak A. S., Ghorbani M., Maghsouldloo Y., Ziaeifar A. M.
International Letters of Natural Sciences
|
2015
|
tom 49
The milk along with xanthan at levels 0, 1.9, 3.9, 5.9, 7.9, 9.9 and 0.1 and 0.2 % (No 1 (control) to 11 respectively) as egg replacement were used for preparation of mayonnaise. Creaming index, heat stability, physical stability and rheological properties of samples over a were investigated. Also flow behavior of samples were fitted to Power law, Herschel- Bulkley and Casson models. It was found that addition milk along with xanthan to mayonnaise protected from phase separation in comparison to control sample. All the samples had stability higher than 99% except samples 1, 4, 5 and 6. The highest stability was recorded for sample No 11 (99.98%) and the lowest for 5 (74.95%) that compared with control sample had significant differences (p> 0.05). All the samples except No 1 and 5 showed heat stability higher than 99 % and the highest stability recorded for No 11 ( 99.72%) and the lowest for No 5 (67.42 %) and in comparison with control were significantly different (p> 0.05). Apparent viscosity decreased with increase the egg replacement from 40% to 80%, as the highest and lowest viscosity observed in samples contain 100% and 80% replacement respectively. All samples showed shear-thinning behavior and the high coefficients of determination for Power law and Herschel-Bulkley models (0.99) revealed the adequacy of these rheological models to describe flow behavior of mayonnaise.
5

The effect of composition of hydrocolloids on properties of gluten-free bread

84%
Gambus H., Sikora M., Ziobro R.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 3
Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.
6

Effect of detergents on xanthan production during batch and continuous cultivation of Xanthomonas campestris NRRL B-1459

67%
Janas P., Gustaw W., Mleko S., Pielecki J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2003
|
tom 02
|
nr 1
The effect of the addition of detergents Tween 20, Tween 40, Tween 80 and Triton X-100 on xanthan production was investigated during batch and continuous cultivation of Xanthomonas campestris NRRL B-1459. Three of the four tested detergents: Tween 20, 40 and Triton-X 100 gave an increased xanthan production in comparison to control cultivation without detergent in the medium. The best results were achieved either with 0.05% or 0.1% concentrations of Triton-X 100. About 1.18 to 1.21 fold higher production of polymer was observed during batch cultivation in the presence of this compound in the medium. The highest xanthan concentrations were observed on day 5 and 4 of continuous cultivation in the presence of 0.05% and 0.1% of Triton X-100 (respectively 1.34 and 1.36 fold higher than control). Toxic effect of 0.1% Triton X-100 on the cells growth of the strain was observed after 5 days of continuous cultivation. In addition many examples of effect of detergents on the production of biotechnological useful compounds by various microorganisms have been presented in the work.
7

Hydrokoloidy roslinne i mikrobiologiczne - technologiczne i zywieniowe aspekty ich stosowania [1]

34%
Borowski J., Borowska E. J.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2005
|
tom 49
|
nr 01
23-26
The study focused on technological and nutritional aspects of plant and microbiological hydrocolloids application in food. The source of origin of selected hydrocolloids, their physicochemical and nutritional properties as well as examples of their wide use in food products were discussed.
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