Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1 H NMR study.

Autor:	Melchior S; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy., Carini E; Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, Parma, Italy., Gigliotti M; Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, Parma, Italy., Ciuffarin F; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy., Marino M; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy., Innocente N; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy., Nicoli MC; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy., Calligaris S; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy.
Jazyk:	angličtina
Zdroj:	Current research in food science [Curr Res Food Sci] 2024 Mar 28; Vol. 8, pp. 100724. Date of Electronic Publication: 2024 Mar 28 (Print Publication: 2024).
DOI:	10.1016/j.crfs.2024.100724
Abstrakt:	The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of Lacticaseibacillus rhamnosus against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open new perspectives on the possible participation of probiotics in the stabilization of emulsion structure. To unravel this aspect, rheological analysis and Low-Field 1 H NMR investigations were performed on MEs having different aqueous phases (water or skimmed milk) and stored for increasing time (1 and 14 days) at 4 °C. Loaded and unloaded samples were considered. Results highlighted that probiotics initially hindered the ability of MG to self-assemble in the multiphase environment, interacting in some way with MG crystalline lamellar structure, as confirmed by rheological and 1 H NMR analysis. During storage, an increase of proton compartmentation was observed in loaded MEs indicating the role of probiotics in stabilizing MG structure at a molecular level. Such a result was more evident when the system was composed of milk, suggesting that the presence of milk-native components ( i.e., lactose, proteins, and minerals) favored the cell-structure interactions. Such preliminary results could open new perspectives in considering probiotic cells as having an active role in the stabilization of food structure. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors. Published by Elsevier B.V.)
Databáze:	MEDLINE
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