Techno-functional properties of HoPS from lactic acid bacteria of different origins as potential food additives

• Published in: Food chemistry Vol. 356; p. 129627
• Main Authors: Lobo, René Emanuel, Figueroa, Theo, Navarro, Diego, Gómez, María Inés, Font de Valdez, Graciela, Torino, María Inés
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.09.2021
• Subjects: FT-IR spectroscopy; Homopolysaccharides; Lactic acid bacteria; Microstructure; Techno-functional properties; Thermal performance; Homopolysaccharides; Techno-functional properties; Lactic acid bacteria; FT-IR spectroscopy; Microstructure; Thermal performance
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129627

•Selected HoPS presented good solubility and water/oil holding capacity.•Three morphology types, cubic grumps, stratify mesh and filamentous, were identified.•HoPSs were thermally stable above 235 °C with melting points up to 239 °C. Homopolysaccharides (HoPS) produced by lactic acid bacteria (LAB) are highly versatile, biocompatible and safe compounds. In this work, six HoPS from different species of Weisella and Leuconostoc were identified as thermally stable dextrans, with endothermic crystalline deformations between 214 and 239 °C. These dextrans proved to have greater solubility and capacities to retain water and oil than similar polymers in other reports. Furthermore, a surface morphology study presented cubic grumps, stratify mesh with irregular grumps, and highly compact filaments. Assays in vitro revealed moderate antioxidant, browning and foaming activities as well as technological properties, such as anti-syneresis, emulsifying and flocculating activities, even at low concentrations. Taking into account bipolymers’ microstructure, functionalities and performance in both, aqueous and hydrophobic matrixes, plus their capacity to maintain themselves at elevated temperatures, we consider these HoPS beneficial and natural food additives.