Extracellular polysaccharides (EPS) produced by Lactic Acid Bacteria have an individual effect on the flavour and consistency of novel food materials, as well as potential therapeutic applications. The purpose of this study was to create, improve, and characterise EPS from MTCC 8129. FTIR examination showed the compound's composition (acetyl group, hydroxy group, ring structure) as well as the numerous interlinks between sugar residues, which were then validated by Nuclear Magnetic Resonance Spectroscopy. Thermogravimetric examination showed that the EPS exhibited resistance to heat at a temperature of 640 °C, with antioxidant levels ranging from 70 to 85% and emulsification activity above 50%. Furthermore, it has 180% water holding capacity and 140% oil holding capacity. Based on these findings, it seems that the EPS that was reviewed might potentially be an advantageous addition to the food processing industry.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11399548 | PMC |
| http://dx.doi.org/10.1007/s12088-024-01346-y | DOI Listing |
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Article Synopsis
- Nature has provided medicinal treatments for centuries, and plant-based systems, like cranberry, are still significant today.
- The study aimed to evaluate the antimicrobial and antibiofilm effects of cranberry extract on specific standard MTCC strains, determining its minimum inhibitory and bactericidal concentrations.
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