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Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1

Author:
Rattanaburi, Pitchapa, Charoenrat, Nattapat, Pongtharangkul, Thunyarat, Suphantharika, Manop, Wongkongkatep, Jirarut
Source:
Food research international 2019 v.116 pp. 559-565
ISSN:
0963-9969
Subject:
Lactococcus lactis, bacteria, centrifugation, chitosan, emulsions, food industry, food pathogens, high performance liquid chromatography, ionic strength, methylcellulose, oils, peptides, temperature
Abstract:
Hydroxypropyl methylcellulose (HPMC) was used as a co-emulsifier with chitosan and the whole cells of bacteriocin-producing Lactococcus lactis IO-1 (L. lactis IO-1) for the preparation of bacteria interface Pickering emulsion. The obtained emulsion exhibited a high stability against centrifugation force, ionic strength and low temperature, with the whole cells of L. lactis IO-1 located at the oil/water interface. Because L.lactis IO-1 was found to produce peptide lantibiotic against several strains of Gram-positive food pathogen, the highly stable emulsion demonstrated in this study exhibited high potential as an antimicrobial emulsion with several health benefits of chitosan and HPLC useful for food industry.
Agid:
6298087