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Functional enhancement of yoghurt through incorporation of glucan exopolysaccharide from Enterococcus hirae OL616073 of food origin

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Abstract

Microbial exopolysaccharides (EPS) are extracellular polymeric substances synthesized by bacteria, fungi or algae which are now one of the important food ingredients. In this study, glucan EPS was isolated from lactic acid bacteria (LAB) of fermented food origin and was incorporated in yoghurt to enhance its techno-functional attributes and rheological properties. Glucan EPS concentration at 1% showed significant improvement in syneresis, wheying off, water-holding capacity, and sensorial properties of yoghurt. The water holding capacity (WHC) increased from 47% to about 63% while syneresis decreased from 52% to nearly 30%. Rheological features such as viscosity, storage modulus, loss modulus, and firmness were significantly higher for 1% EPS containing yoghurt (1% ECY) than that of the control. The average particle size of 1% ECY was increased from 2.35 µm to 3.46 µm. The microstructure of EPS containing yoghurt was studied by scanning electron microscopy and confocal laser scanning microscopy. EPS supports the growth of probiotic microflora of yoghurt, which was revealed by analyzing the microbial count of yoghurt. The antioxidant activity as 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (mg Trolox/100 g sample) and reducing power assay (mg ascorbic acid/100 g sample) for 1% ECY and control yoghurt were found to be 27.9 (mg Trolox/100 g sample), 6.44 (mg Trolox/100 g sample) and 0.25 (mg ascorbic acid/100 g sample), 0.19 (mg ascorbic acid/100 g sample), respectively. Significant enhancement of these bio-functional attributes of EPS containing yoghurt makes the glucan EPS a suitable hydrocolloid to develop various functional foods.

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Acknowledgements

Authors Swati Tiwari, Digambar Kavitake and Palanisamy Bruntha Devi are grateful to ICMR-Senior Research Fellowship (Ref: No.3/1/2/287/2021-Nut.), SERB - National Post-Doctoral Fellowship (SERB-NPDF) (PDF/2021/000551) and DST-WISE KIRAN project grant (DST/WOS-A/LS -259/2019 (G) for financial assistance. We acknowledge Ministry of Food Processing Industries (MoFPI), India (Project ID: Q-11/5/2020-R&D). We also acknowledge Pondicherry University for providing infrastructural facilities. The technical assistance for CLSM given by IMTECH, Chandigarh, FTIR facility by IIT-Madras and rheological measurement facilities by NDRI, Karnal, India are deeply acknowledged.

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  1. Swati Tiwari and Digambar Kavitake contributed equally to this work.

Authors and Affiliations

  1. Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014, India

    Swati Tiwari, Palanisamy Bruntha Devi, Kritika Agarwal & Prathapkumar Halady Shetty

  2. Biochemistry Division, ICMR-National Institute of Nutrition, Hyderabad, Telangana, 500007, India

    Digambar Kavitake

  3. Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana, 132001, India

    Bhavesh Baria & Ashish Kumar Singh

  4. Department of Agricultural and Environmental Sciences, College of Agriculture, Tennessee State University, Nashville, TN, 372091561, USA

    Ramasamy Ravi

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Contributions

Swati Tiwari: Experiment, writing, original draft, review and editing. Digambar Kavitake: Conceptualization, experimentation, writing, review and editing. Palanisamy Bruntha Devi: Writing, review and editing. Bhavesh Baria: Experiment, editing. Kritika Agarwal: Experiment, editing. Ramasamy Ravi: Writing, review and editing. Ashish Kumar Singh: Writing, review and editing. Prathapkumar Halady Shetty: Conceptualization, design of the study, review, editing and supervision.

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Correspondence to Prathapkumar Halady Shetty.

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Tiwari, S., Kavitake, D., Devi, P.B. et al. Functional enhancement of yoghurt through incorporation of glucan exopolysaccharide from Enterococcus hirae OL616073 of food origin. Food Measure (2024). https://doi.org/10.1007/s11694-024-02580-0

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