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. 2020 Apr;57(4):1579-1585.
doi: 10.1007/s13197-020-04262-3. Epub 2020 Jan 24.

Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676

Digambar Kavitake  1 , Sangeeta Balyan  1 , Palanisamy Bruntha Devi  1 , Prathapkumar Halady Shetty  1
Affiliations

Evaluation of oil-in-water (O/W) emulsifying properties of galactan exopolysaccharide from Weissella confusa KR780676

Digambar Kavitake et al. J Food Sci Technol. 2020 Apr.

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).

Keywords: Emulsion stability; Galactan EPS; Oil emulsion; Weissella confusaKR780676.

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Conflict of interest statement

Conflicts of interestAuthors declare that they do not have any conflict of interest.

Figures

Fig. 1
Fig. 1
A Effect of different EPS concentration on emulsifying activity and stability by vegetable oils. a Virgin coconut oil, b groundnut oil, c olive oil, d mustard oil. B Emulsion determination test by filter paper wetting method. a Virgin coconut oil, b groundnut oil, c olive oil, d mustard oil. C Microscopic observation of galactan emulsion formed with different oils
Fig. 2
Fig. 2
A Effect of temperature on emulsifying activity and stability. a Virgin coconut oil, b groundnut oil, c olive oil, d mustard oil. B Effect of pH on emulsifying activity and stability. a Virgin coconut oil, b groundnut oil, c olive oil, d mustard oil
Fig. 3
Fig. 3
A Effect of NaCl salt on emulsifying activity and stability by a virgin coconut oil b groundnut oil c olive oil d mustard oil. B Effect of monovalent salt (KCl) on emulsifying activity and stability by a virgin coconut oil, b groundnut oil, c olive oil, d mustard oil
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