Abstract
Galactan exopolysaccharide (EPS) was extracted from Weissella confusa KR780676 isolated from idli batter. The present study reports the effect of galactan EPS concentration, pH, ionic strength, temperature, salinity, monovalent salts on the emulsion formed with vegetable oils (virgin coconut oil, groundnut oil, olive oil and mustard oil). Emulsion determination test revealed the oil-in-water type of emulsion. Microscopic observation showed the phase of oil droplet distribution of emulsions. Groundnut and olive oil showed significant emulsifying activity (50–60%) and stability (90%) irrespective of the EPS concentration. One percent of EPS also showed good emulsifying activity (50–70%) and stability (100%) with groundnut and olive oil in wide range of temperature (− 20, 4, 30, 40, 50 and 60 °C), pH (3–8), salinity (1, 5, 10, 20 and 30% of NaCl) and monovalent salt (1, 5, 10, 20 and 30% of KCl). Galactan could be used as a prominent emulsifier for applications in the food industry as it possesses significant activity with most of the influential factors in wide range and also obtained from lactic acid bacteria that are regarded as Generally Regarded as Safe (GRAS).
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Acknowledgement
Authors DK and PBD acknowledged University Grants Commission (UGC), New Delhi for providing financial assistance in the form of Senior Research Fellowship and Post-Doctoral Fellowship respectively. Authors are grateful to Central Instrumentation Facility (CIF), Pondicherry University for availing the instrumentation facility.
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Kavitake, D., Balyan, S., Devi, P.B. et al. Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676. J Food Sci Technol 57, 1579–1585 (2020). https://doi.org/10.1007/s13197-020-04262-3
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DOI: https://doi.org/10.1007/s13197-020-04262-3