Promising application of probiotic microorganisms as Pickering emulsions stabilizers

The purpose of this work was to study the ability of nineteen food-grade microorganisms as Pickering emulsion (PE) stabilizers. Medium-chain triacylglycerol (MCT) oil-in-water (50:50) PEs were fabricated by 10 wt% or 15 wt% of thermally-inactivated yeast, cocci, Bacillus spp. and lactobacilli cells....

Full description

Saved in:
Bibliographic Details
Published in:Scientific reports 2023-09, Vol.13 (1), p.15915-15915, Article 15915
Main Authors: Nejadmansouri, Maryam, Eskandari, Mohammad Hadi, Yousefi, Gholam Hossein, Riazi, Masoud, Hosseini, Seyed Mohammad Hashem
Format: Article
Language:English
Subjects:
631/326/252
631/326/2522
631/326/41
Bacillus
Cell walls
Cocci
Contact angle
Cytology
Emulsions
Free energy
Humanities and Social Sciences
Microorganisms
Morphology
multidisciplinary
Probiotics
Science
Science (multidisciplinary)
Surface charge
Yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The purpose of this work was to study the ability of nineteen food-grade microorganisms as Pickering emulsion (PE) stabilizers. Medium-chain triacylglycerol (MCT) oil-in-water (50:50) PEs were fabricated by 10 wt% or 15 wt% of thermally-inactivated yeast, cocci, Bacillus spp. and lactobacilli cells. The characteristics of microorganisms related to “Pickering stabilization” including morphology, surface charge, interfacial tension, and “contact angle” were firstly studied. After that, the cells-stabilized PEs were characterized from both kinetic and thermodynamic viewpoints, microstructure and rheological properties. The interfacial tension and “contact angle” values of various microorganisms ranged from 16.33 to 38.31 mN/m, and from 15° to 106°, respectively. The mean droplet size of PEs ranged from 11.51 to 57.69 µm. Generally, the physical stability of cell-stabilized PEs followed this order: lactobacilli >  Bacillus spp. > cocci > yeast. These variations were attributed to the morphology and cell wall composition. Increasing the microorganism concentration significantly increased the physical stability of PEs from a maximum of 12 days at 10 wt% to 35 days at 15 wt% as a result of better interface coverage. Shear-thinning and dominant elastic behaviors were observed in PEs. Physical stability was affected by the free energy of detachment. Therefore, food-grade microorganisms are suggested for stabilizing PEs.
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-023-43087-w