Conditions for the formation of stable probiotic emulsions of wheat germ oil

Abstract

The results of the formation of emulsions of a biologically active additive - wheat germ oil in a defatted fermented milk medium fermented by a consortium of probiotic microorganisms B. bifidum, B. longum, B. adolescentis, L. casei, L. rhamnosus, L. acidophilus, L. plantarum, L. fermentum. The dispersion medium contained at least 109 CFU in 1 g, the pH was 3.65-4.75, the titratable acidity was 120-130oT. The possibility of obtaining stable emulsions with a concentration of wheat germ oil up to 50% is shown. An increase in the capacity and stability of emulsions was established in 1.1-5.9, 1.3-10.6, 1.5-4.0, 1.7-4.7, 1.3-9.7, 1.2 -5.1 when introduced into the dispersion medium 0.5-3.5% of egg white, xanthan gum, egg powder, lecithin, guar gum, skimmed milk powder, respectively. The effect of the speed of rotation of the working body of the emulsifier in the range of 1000-3000 rpm on the emulsifying ability of the dispersion medium and the sedimentation stability of emulsions has been established. An approximating dependence of the emulsifying ability on the concentration of the emulsifier was obtained, taking into account the linear, quadratic and cubic influence of the factor. The results obtained provide a scientific basis for the process of obtaining biologically highly active probiotic emulsions based on wheat germ oil for the alimentary correction of metabolic processes in the human body. High emulsifying ability and sedimentation stability are ensured by the additional introduction of emulsifying substances into the fermented dispersion medium. The resulting emulsions had high organoleptic properties, have a more pronounced biocorrective effect on a number of important body functions, due to the combination of MZP with lacto- and bifidobacteria.