Functional Characteristics of an Exopolysaccharide from Antarctic Yeast StrainCryptococcus LaurentiiAL₆₂

Physico-chemical characterization of water-soluble pectic extracts from Rosa damascena , Calendula officinalis and Matricaria chamomilla wastes

“…In practice the most used substances are lecithins, mono-and di-glycerides, sucrose esters and polyglycerol esters. It is found that some biopolymers also possess emulsifying propertieseproteins (Dickinson & Parkinson, 2004), polysaccharides (Kratchanov, Stamov, Popova, & Pantcheva, 1982;Kuncheva et al, 2013), protein-polysaccharides complexes (Dickinson, 2008) etc. For this reason it was of interest to investigate the emulsifying properties of the obtained pectic extracts.…”

“…Emulsifying activity and emulsion stability of the model systems of the studied pectic extracts were determined as described by Kuncheva et al (2013). Centrifugal TesteThe emulsion stability was evaluated by centrifugation of 10 ml emulsion at 3000 Â g (Hettich EBA 20, Germany) for 20 min.…”

Characterization and Prospective Applications of the Exopolysaccharides Produced by Rhodosporidium babjevae

“…Similarly, several studies have shown the synergistic effect of commercial hydrocolloids on the emulsions produced by microbial EPSs. 9,45 Altogether, these results show that the EPSs produced by R. babjevae have good emulsifying activity for oil-water emulsion systems, independently or in combination with other commercial polysaccharides.…”

“…A large number of microbial EPSs were capable of producing oil in water emulsions. 9,45 According to Sahana et al the ability of an EPS to emulsify oils depends on several factors such as its carbohydrate moiety and attached protein moiety. 46 In the process of EPSs' emulsification, carbohydrate moiety plays an important role in the aqueous phase, the hydrophobic residues of protein moiety react with the oil phase and finally, emulsion is created.…”

“…1,2,5 In addition to the mentioned descriptions, yeast EPSs have increasingly stimulated the interest in the food and pharmaceutical industries as an additive, bio-emulsifier, thickener and healing agent as well as may have a large potential markets in the mentioned industries. 1,5,6,9 EPSs possess unique properties that are highly determined by the type of microorganism and the production conditions 1 ; hence, each EPS requires a separate study to examine its biological activities.…”