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Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage.
Int J Biol Macromol. 2018 May; 111:11-18.IJ

Abstract

This work investigates the effects of partial replacement of vitamin C (Vit C) with a purified exopolysaccharide (EPS-Ca6) produced by Lactobacillus sp. Ca6, on the antioxidant activities of cooked beef sausages during refrigerated storage. The physicochemical, techno-functional and viscosity properties of EPS-Ca6 were also studied. Functional properties of EPS-Ca6 were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. EPS-Ca6 demonstrated excellent emulsifying and emulsion stabilizing properties. It was able to emulsify several food-grade oils and hydrophobic compounds, particularly corn oil and diesel with emulsification indexes of 90 and 100%, respectively at a concentration of 0.5%. The effect of EPS-Ca6 on oxidative processes in cooked beef sausages during storage up to 12days at 4°C was evaluated. The obtained results showed a high rate (p<0.05) of oxymyoglobin (OxyMb) and low lipid oxidation. Overall, our findings provided evidence that EPS-Ca6 could be used as a natural additive for maintaining storage stability of cooked beef sausages, and could replace synthetic polymer in several industrial applications.

Authors+Show Affiliations

Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, B.P. 1177-3018, Sfax-Tunisia.Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National School of Engineering of Sfax (ENIS), B.P. 1173-3038 Sfax, Tunisia.Chahia Company, Road of Gabes km 1, ZI Sidi Salem, 3002 Sfax, Tunisia.Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National School of Engineering of Sfax (ENIS), B.P. 1173-3038 Sfax, Tunisia.Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, B.P. 1177-3018, Sfax-Tunisia.Unit of Biodiversity and Valorization of Bioresources in Arid Zones, Faculty of Sciences of Gabes, University of Gabes, Tunisia.Laboratory of Extremophilic Plants, Center of Biotechnology of Borj Cedria, BP 901, 2050 Hammam Lif, Tunisia.Laboratory of Biochemistry and Biotechnology, Faculty of Sciences, University Mohammed Premier, Oujda, Morocco.Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, B.P. 1177-3018, Sfax-Tunisia. Electronic address: riadh.bensalah@cbs.rnrt.tn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29292148

Citation

Trabelsi, Imen, et al. "Physicochemical, Techno-functional, and Antioxidant Properties of a Novel Bacterial Exopolysaccharide in Cooked Beef Sausage." International Journal of Biological Macromolecules, vol. 111, 2018, pp. 11-18.
Trabelsi I, Ktari N, Triki M, et al. Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage. Int J Biol Macromol. 2018;111:11-18.
Trabelsi, I., Ktari, N., Triki, M., Bkhairia, I., Ben Slima, S., Sassi Aydi, S., Aydi, S., Abdeslam, A., & Ben Salah, R. (2018). Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage. International Journal of Biological Macromolecules, 111, 11-18. https://doi.org/10.1016/j.ijbiomac.2017.12.127
Trabelsi I, et al. Physicochemical, Techno-functional, and Antioxidant Properties of a Novel Bacterial Exopolysaccharide in Cooked Beef Sausage. Int J Biol Macromol. 2018;111:11-18. PubMed PMID: 29292148.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage. AU - Trabelsi,Imen, AU - Ktari,Naourez, AU - Triki,Mehdi, AU - Bkhairia,Intidhar, AU - Ben Slima,Sirine, AU - Sassi Aydi,Sameh, AU - Aydi,Samir, AU - Abdeslam,Asehraou, AU - Ben Salah,Riadh, Y1 - 2017/12/29/ PY - 2017/10/23/received PY - 2017/12/20/revised PY - 2017/12/23/accepted PY - 2018/1/3/pubmed PY - 2018/8/30/medline PY - 2018/1/3/entrez KW - Cooked beef sausages KW - Exopolysaccharide (EPS-Ca(6)) KW - Physicochemical properties SP - 11 EP - 18 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 111 N2 - This work investigates the effects of partial replacement of vitamin C (Vit C) with a purified exopolysaccharide (EPS-Ca6) produced by Lactobacillus sp. Ca6, on the antioxidant activities of cooked beef sausages during refrigerated storage. The physicochemical, techno-functional and viscosity properties of EPS-Ca6 were also studied. Functional properties of EPS-Ca6 were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability. EPS-Ca6 demonstrated excellent emulsifying and emulsion stabilizing properties. It was able to emulsify several food-grade oils and hydrophobic compounds, particularly corn oil and diesel with emulsification indexes of 90 and 100%, respectively at a concentration of 0.5%. The effect of EPS-Ca6 on oxidative processes in cooked beef sausages during storage up to 12days at 4°C was evaluated. The obtained results showed a high rate (p<0.05) of oxymyoglobin (OxyMb) and low lipid oxidation. Overall, our findings provided evidence that EPS-Ca6 could be used as a natural additive for maintaining storage stability of cooked beef sausages, and could replace synthetic polymer in several industrial applications. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/29292148/Physicochemical_techno_functional_and_antioxidant_properties_of_a_novel_bacterial_exopolysaccharide_in_cooked_beef_sausage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(17)34147-8 DB - PRIME DP - Unbound Medicine ER -