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The conservative effects of lipopeptides from Bacillus methylotrophicus DCS1 on sunflower oil-in-water emulsion and raw beef patties quality

Author
Jemil, N.; Ouerfelli, M.; Almajano, María Pilar; Elloumi-Mseddi, J.; Nasri, M.; Hmidet, N.
Type of activity
Journal article
Journal
Food chemistry
Date of publication
2020-01-15
Volume
303
First page
125364
Last page
125364
DOI
10.1016/j.foodchem.2019.125364
URL
https://www.sciencedirect.com/science/article/pii/S0308814619314773 Open in new window
Abstract
Lipid oxidation was considered as a problem in food conservation. The present study aims to investigate the effect of lipopeptides DCS1 on the conservation of food models against lipid oxidation by determining the primary and the secondary oxidation products. Lipopeptides DCS1 are able to preserve the nutritional properties of the emulsion during 23¿days of storage, at a concentration of 0.0125% (w/w of emulsion), by slowing down the formation of hydroperoxides and malondialdehyde (MDA) compoun...
Keywords
Cytotoxicity, Ground beef patties, HEK293 cells line, Lipid oxidation, Lipopeptides DCS1, Oil-in-water emulsions
Group of research
CRESCA - Food safety and Control Research Centre

Participants