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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Autores principales: Zalazar, A.L., Gliemmo, M.F., Campos, C.A.
Formato: JOUR
Materias:
Guar gum
Oil
Simulating acid sauces
Structure
Xanthan gum
Zygosaccharomyces bailii
Drops
Emulsification
Emulsions
Stability
Structure (composition)
System stability
Yeast
Yield stress
Guar gums
Modified gompertz equations
Physical stability
Rheological measurements
Specific growth rate
System composition
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v85_n_p200_Zalazar
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09639969_v85_n_p200_Zalazar
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spelling todo:paper_09639969_v85_n_p200_Zalazar2023-10-03T15:54:46Z Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces Zalazar, A.L. Gliemmo, M.F. Campos, C.A. Guar gum Oil Simulating acid sauces Structure Xanthan gum Zygosaccharomyces bailii Drops Emulsification Emulsions Stability Structure (composition) System stability Yeast Yield stress Guar gums Modified gompertz equations Physical stability Rheological measurements Simulating acid sauces Specific growth rate System composition Zygosaccharomyces bailii Xanthan gum 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. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v85_n_p200_Zalazar
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Guar gum
Oil
Simulating acid sauces
Structure
Xanthan gum
Zygosaccharomyces bailii
Drops
Emulsification
Emulsions
Stability
Structure (composition)
System stability
Yeast
Yield stress
Guar gums
Modified gompertz equations
Physical stability
Rheological measurements
Simulating acid sauces
Specific growth rate
System composition
Zygosaccharomyces bailii
Xanthan gum
spellingShingle Guar gum
Oil
Simulating acid sauces
Structure
Xanthan gum
Zygosaccharomyces bailii
Drops
Emulsification
Emulsions
Stability
Structure (composition)
System stability
Yeast
Yield stress
Guar gums
Modified gompertz equations
Physical stability
Rheological measurements
Simulating acid sauces
Specific growth rate
System composition
Zygosaccharomyces bailii
Xanthan gum
Zalazar, A.L.
Gliemmo, M.F.
Campos, C.A.
Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
topic_facet Guar gum
Oil
Simulating acid sauces
Structure
Xanthan gum
Zygosaccharomyces bailii
Drops
Emulsification
Emulsions
Stability
Structure (composition)
System stability
Yeast
Yield stress
Guar gums
Modified gompertz equations
Physical stability
Rheological measurements
Simulating acid sauces
Specific growth rate
System composition
Zygosaccharomyces bailii
Xanthan gum
description 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.
format JOUR
author Zalazar, A.L.
Gliemmo, M.F.
Campos, C.A.
author_facet Zalazar, A.L.
Gliemmo, M.F.
Campos, C.A.
author_sort Zalazar, A.L.
title Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_short Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_full Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_fullStr Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_full_unstemmed Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_sort effect of stabilizers, oil level and structure on the growth of zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
url http://hdl.handle.net/20.500.12110/paper_09639969_v85_n_p200_Zalazar
work_keys_str_mv AT zalazaral effectofstabilizersoillevelandstructureonthegrowthofzygosaccharomycesbailiiandonphysicalstabilityofmodelsystemssimulatingacidsauces
AT gliemmomf effectofstabilizersoillevelandstructureonthegrowthofzygosaccharomycesbailiiandonphysicalstabilityofmodelsystemssimulatingacidsauces
AT camposca effectofstabilizersoillevelandstructureonthegrowthofzygosaccharomycesbailiiandonphysicalstabilityofmodelsystemssimulatingacidsauces
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