Lactobionic Acid ( LBA ) : Microbial Byproduct to revolutionize Ice Cream production

In order to oxidise lactose, acetic acid bacteria created lactobionic acid. In comparison to Acetobacter spp., Gluconobacter & Gluconacetobacter spp. shown stronger lactose-oxidizing activity. Of the examined strains, Gluconobacter frateurii NBRC3285 strain produced the most lactobionic acid per cell. Neither lactose nor lactobionic acid were absorbed by this bacteria. The bacterium's resting cells demonstrated enough oxidising activity at a high lactose concentration (30%) to effectively produce lactobionic acid. These characteristics might help the bacterium produce lactobionic acid on a commercial scale.

ACETIC ACID BACTERIA

Many potential uses for lactobionic acid (LBA) exist in the ice cream manufacturing process. The goal of this study was to investigate how LBA affected the physicochemical characteristics of the ice cream mix, as well as how the ice cream overflowed and behaved when it is melted. The rheological characteristics of ice cream and ice cream mix based on LBA were assessed. The physical and chemical characteristics of ice cream produced with 2-3 g/kg LBA were identical to those of ice cream produced using a stabiliser and emulsifier sold in stores. The inclusion of LBA at a higher concentration in the current trial, however, resulted in a firmer texture and less overflow.

The objective of this study was to pinpoint a few particular LBA characteristics that might be advantageous as food additives. The radical 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), (TGA/DTG), the diffusion disc test's (MIC), iron/calcium reactions and SEM tests were all evaluated. Data from the XRD examination showed strongly defined peaks and the existence of an amorphous halo, which may be a sign of the substance's high hygroscopicity. In the FTIR, separate bands represented the LBA structure. TGA/DG data showed that LBA could take part in the majority of unit processes in the food sector during the first mass loss event, despite thermal deterioration. The iron ion's chelating capacity reached 54 percent of chelated ions, while the calcium ion's reached 15 percent, and LBA's antioxidant capacity had a maximum inhibition value of 56 percent. The results showed that LBA shows considerable promise for microbiological suppression, moisture retention, and texture preservation during food product storage.

References:

1. https://www.shutterstock.com/image-vector/lactobionic-acid-lactobionate-molecule-commonly-used-2042161745

2. https://onlinelibrary.wiley.com/doi/full/10.1111/1471-0307.12873

3. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13277

4. https://openhousebcn.wordpress.com/category/food-drink/?ssp_iabi=1677608267925