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Preliminary studies on microbial polysaccharides from different P enicillium species as flavour stabiliser in cloudy apple juice
Author(s) -
Housseiny Manal M.,
AboElmagd Heba I.,
Ibrahim Gamil E.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12216
Subject(s) - stabiliser , polysaccharide , chemistry , pectin , flavour , food science , cellulose , hemicellulose , flavor , organic chemistry
Summary This research deals with the production of water‐soluble polysaccharides from six polysaccharide‐producing P enicillium species. Eup. pinetorum ATCC 14770 was promising for exo‐ and endopolysaccharides production under various cultural conditions. p H 5.0, 7 days, and p H 8.0, 10 days, were the optimum for the production of exo‐ and endopolysaccharides, respectively, at 30 °C in medium containing glucose and peptone. HPLC results revealed that both polysaccharides were composed of pectin, cellulose and hemicellulose. Exopolysaccharides produced by E up . pinetorum was subjected to evaluation as a natural flavour stabiliser in cloudy apple juice ( CAJ ). Twenty‐one volatile compounds classified into esters, aldehydes, alcohols and ketone were detected, only eighteen compounds of which were characterised by their odours threshold. The esters and alcohols are accounting for 87.64% and 5.44% of total volatiles, respectively. This study indicates that the use of exopolysaccharides as an alternative flavour stabiliser in CAJ is very promising.