Edible Foam Based on Pickering Effect of Probiotic Bacteria and Milk Proteins

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Edible Foam Based on Pickering Effect of Probiotic Bacteria and Milk Proteins

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Publication Article, peer reviewed scientific
Title Edible Foam Based on Pickering Effect of Probiotic Bacteria and Milk Proteins
Author Falco, Cigdem Yucel ; Geng, Xiaolu ; Cárdenas, Marité ; Risbo, Jens
Research Centre Biofilms - Research Center for Biointerfaces
Date 2017
English abstract
We report the preparation and characterization of aqueous Pickering foams using bio-particles constituted by lactic acid bacteria surface modified by oppositely charged milk proteins. Cell surface modification was shown by zeta potential measurements. Foams stabilized by bacterial Pickering bio-particles showed improved stability compared to purely milk protein stabilized foams. The stability of foams increased with the bacterial concentration whereas the foam volume (foamability) decreased. On the other hand, protein concentration was correlated with foamability but not with the foam stability. Optical and fluorescence microscopy revealed organized cell structures around and in between the air bubbles providing for an internal network that effectively stabilizes the foam. Therefore, entirely food grade stable foams can be produced by using modified health promoting bacterial cells and surface active milk proteins. Such Pickering systems can potentially be utilized in bottom up construction of more complex hierarchical food structures and further improve properties such as foam stability.
DOI https://doi.org/10.1016/j.foodhyd.2017.04.003 (link to publisher's fulltext.)
Publisher Elsevier
Host/Issue Food Hydrocolloids;
Volume 70
ISSN 0268-005X
Language eng (iso)
Subject Technology
Research Subject Categories::TECHNOLOGY
Handle http://hdl.handle.net/2043/24199 Permalink to this page
Link to publication in DiVA Find this research publication in DiVA (n/a for student publ.)
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