Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces

Autores
Zalazar, Aldana Lourdes; Gliemmo, María Fernanda; Campos, Carmen Adriana
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated.Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure's effect on yeast growth.Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Z. bailii growth was satisfactorily modeled by the modified Gompertz equation. The specific growth rate (μm) and the asymptotic value (A) obtained depended on xanthan gum, guar gum and oil content. Furthermore, the structure promoted by these compounds exerted a significant effect on growth. In general, an increase in the solid character and yield stress through the addition of xanthan gum promoted a decrease in A parameter. On the contrary, a decrease in the solid character through the addition of guar gum promoted an increase in the A parameter. The results obtained stressed that stabilizers, oil and their structuring ability play an important role on Z. bailii growth.
Fil: Zalazar, Aldana Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Materia
GUAR GUM
OIL
SIMULATING ACID SAUCES
STRUCTURE
XANTHAN GUM
ZYGOSACCHAROMYCES BAILII
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/179714
Acceder
id CONICETDig_8b7d0ae15145fa410b1f48038b43bb79
oai_identifier_str oai:ri.conicet.gov.ar:11336/179714
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid saucesZalazar, Aldana LourdesGliemmo, María FernandaCampos, Carmen AdrianaGUAR GUMOILSIMULATING ACID SAUCESSTRUCTUREXANTHAN GUMZYGOSACCHAROMYCES BAILIIhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated.Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure's effect on yeast growth.Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Z. bailii growth was satisfactorily modeled by the modified Gompertz equation. The specific growth rate (μm) and the asymptotic value (A) obtained depended on xanthan gum, guar gum and oil content. Furthermore, the structure promoted by these compounds exerted a significant effect on growth. In general, an increase in the solid character and yield stress through the addition of xanthan gum promoted a decrease in A parameter. On the contrary, a decrease in the solid character through the addition of guar gum promoted an increase in the A parameter. The results obtained stressed that stabilizers, oil and their structuring ability play an important role on Z. bailii growth.Fil: Zalazar, Aldana Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaElsevier Science2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/179714Zalazar, Aldana Lourdes; Gliemmo, María Fernanda; Campos, Carmen Adriana; Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces; Elsevier Science; Food Research International; 85; 7-2016; 200-2080963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996916301855info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2016.04.040info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:08Zoai:ri.conicet.gov.ar:11336/179714instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:45:08.3CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
spellingShingle Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
Zalazar, Aldana Lourdes
GUAR GUM
OIL
SIMULATING ACID SAUCES
STRUCTURE
XANTHAN GUM
ZYGOSACCHAROMYCES BAILII
title_short Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_full Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_fullStr Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_full_unstemmed Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
title_sort Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
dc.creator.none.fl_str_mv Zalazar, Aldana Lourdes
Gliemmo, María Fernanda
Campos, Carmen Adriana
author Zalazar, Aldana Lourdes
author_facet Zalazar, Aldana Lourdes
Gliemmo, María Fernanda
Campos, Carmen Adriana
author_role author
author2 Gliemmo, María Fernanda
Campos, Carmen Adriana
author2_role author
author
dc.subject.none.fl_str_mv GUAR GUM
OIL
SIMULATING ACID SAUCES
STRUCTURE
XANTHAN GUM
ZYGOSACCHAROMYCES BAILII
topic GUAR GUM
OIL
SIMULATING ACID SAUCES
STRUCTURE
XANTHAN GUM
ZYGOSACCHAROMYCES BAILII
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated.Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure's effect on yeast growth.Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Z. bailii growth was satisfactorily modeled by the modified Gompertz equation. The specific growth rate (μm) and the asymptotic value (A) obtained depended on xanthan gum, guar gum and oil content. Furthermore, the structure promoted by these compounds exerted a significant effect on growth. In general, an increase in the solid character and yield stress through the addition of xanthan gum promoted a decrease in A parameter. On the contrary, a decrease in the solid character through the addition of guar gum promoted an increase in the A parameter. The results obtained stressed that stabilizers, oil and their structuring ability play an important role on Z. bailii growth.
Fil: Zalazar, Aldana Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
description The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated.Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. Emulsions characteristics and their stability were determined by droplet size, zeta potential and rheological measurements. The latter was also used to evaluate structure's effect on yeast growth.Physical characteristics of emulsions depended on system composition. Yeasts slightly affected droplet size. Z. bailii growth was satisfactorily modeled by the modified Gompertz equation. The specific growth rate (μm) and the asymptotic value (A) obtained depended on xanthan gum, guar gum and oil content. Furthermore, the structure promoted by these compounds exerted a significant effect on growth. In general, an increase in the solid character and yield stress through the addition of xanthan gum promoted a decrease in A parameter. On the contrary, a decrease in the solid character through the addition of guar gum promoted an increase in the A parameter. The results obtained stressed that stabilizers, oil and their structuring ability play an important role on Z. bailii growth.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/179714
Zalazar, Aldana Lourdes; Gliemmo, María Fernanda; Campos, Carmen Adriana; Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces; Elsevier Science; Food Research International; 85; 7-2016; 200-208
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/179714
identifier_str_mv Zalazar, Aldana Lourdes; Gliemmo, María Fernanda; Campos, Carmen Adriana; Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces; Elsevier Science; Food Research International; 85; 7-2016; 200-208
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996916301855
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2016.04.040
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268711635910656
score 13.13397

Publicaciones similares