Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also eva...
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Elsevier Ltd
2016
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 13642caa a22011297a 4500 | ||
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| 001 | PAPER-15876 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204643.0 | ||
| 008 | 190411s2016 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84966709091 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Zalazar, A.L. | |
| 245 | 1 | 0 | |a Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces |
| 260 | |b Elsevier Ltd |c 2016 | ||
| 270 | 1 | 0 | |m Campos, C.A.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Int. Güiraldes 2160, Argentina; email: carmen@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated.Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure's effect on yeast growth.Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Z. bailii growth was satisfactorily modeled by the modified Gompertz equation. The specific growth rate (μm) and the asymptotic value (A) obtained depended on xanthan gum, guar gum and oil content. Furthermore, the structure promoted by these compounds exerted a significant effect on growth. In general, an increase in the solid character and yield stress through the addition of xanthan gum promoted a decrease in A parameter. On the contrary, a decrease in the solid character through the addition of guar gum promoted an increase in the A parameter. The results obtained stressed that stabilizers, oil and their structuring ability play an important role on Z. bailii growth. © 2016s. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support from the Universidad de Buenos Aires , Agencia Nacional de Promoción Científica y Tecnológica and Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina . | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Int. Güiraldes 2160, Buenos Aires, 1428, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones, Científicas y Técnicas de la República Argentina, Argentina | ||
| 690 | 1 | 0 | |a GUAR GUM |
| 690 | 1 | 0 | |a OIL |
| 690 | 1 | 0 | |a SIMULATING ACID SAUCES |
| 690 | 1 | 0 | |a STRUCTURE |
| 690 | 1 | 0 | |a XANTHAN GUM |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES BAILII |
| 690 | 1 | 0 | |a DROPS |
| 690 | 1 | 0 | |a EMULSIFICATION |
| 690 | 1 | 0 | |a EMULSIONS |
| 690 | 1 | 0 | |a STABILITY |
| 690 | 1 | 0 | |a STRUCTURE (COMPOSITION) |
| 690 | 1 | 0 | |a SYSTEM STABILITY |
| 690 | 1 | 0 | |a YEAST |
| 690 | 1 | 0 | |a YIELD STRESS |
| 690 | 1 | 0 | |a GUAR GUMS |
| 690 | 1 | 0 | |a MODIFIED GOMPERTZ EQUATIONS |
| 690 | 1 | 0 | |a PHYSICAL STABILITY |
| 690 | 1 | 0 | |a RHEOLOGICAL MEASUREMENTS |
| 690 | 1 | 0 | |a SIMULATING ACID SAUCES |
| 690 | 1 | 0 | |a SPECIFIC GROWTH RATE |
| 690 | 1 | 0 | |a SYSTEM COMPOSITION |
| 690 | 1 | 0 | |a ZYGOSACCHAROMYCES BAILII |
| 690 | 1 | 0 | |a XANTHAN GUM |
| 700 | 1 | |a Gliemmo, M.F. | |
| 700 | 1 | |a Campos, C.A. | |
| 773 | 0 | |d Elsevier Ltd, 2016 |g v. 85 |h pp. 200-208 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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