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Oil-in-water emulsions characterization by laser granulometry and impact on γ-d...
Gomes, Nelma; Waché, Yves; Teixeira, J. A.; Belo, IsabelOil-in-water emulsions composed of methyl ricinoleate (MR) or castor oil (CO) as the organic phase, stabilized by Tween 80, are in the basis of the biotechnological production of gama-decalactone. Y. lipolytica was used due to its ability to grow on hydrophobic substrates and to carry out that biotransformation. The characterization of oil droplets size distribution by laser granulometry was performed under dif...
Production of 3-hydroxy-γ-decalactone, the precursor of two decenolides with fl...
Escamilla Garcia, Erandi; Aguedo, Mário; Gomes, Nelma; Choquet, Armelle; Belo, Isabel; Teixeira, J. A.; Belin, Jean-Marc; Waché, Yves3-Hydroxy-γ-decalactone is the precursor of dec-2 and dec-3-en-4-olides which are valuable aroma compounds not yet produced. To promote the accumulation of this lactone, the yeast Yarrowia lipolytica was placed in different environmental conditions aiming at altering β-oxidation fluxes. The concentration of substrate, pH, aeration and dissolved oxygen level were modified. We observed an important accumulation a...
Interactions between bacterial surfaces and milk proteins, impact on food emuls...
Mai Huong Ly; Aguedo, Mário; Goudot, S.; Le, M. L.; Cayot, P.; Teixeira, J. A.; Le, T. M.; Belin, Jean-Marc; Waché, YvesBacteria possess physicochemical surface properties such as hydrophobicity, Lewis acid/base and charge which are involved in physicochemical interactions between cells and interfaces. Moreover, food matrices are complex and heterogeneous media, with a microstructure depending on interactions between the components in media (van der Waals, electrostatic or structural forces, etc.). Despite the presence of bacter...
Oxygen influence on the ß-oxidative metabolism of methyl ricinoleate for lacton...
Aguedo, Mário; Gomes, Nelma; Waché, Yves; Teixeira, J. A.; Belo, IsabelThe yeast Yarrowia lipolytica is able to carry out the peroxisomal β-oxidative catabolism of methyl ricinoleate, a process leading notably to the production of γ-decalactone, a high-value aroma compound. In fact, this metabolic pathway gives rise to different C10 lactones and their accumulations report the efficiency of the peroxisomal β-oxidation enzymes. γ-Decalactone or 3-hydroxydecan-4-olide accumulate when...
Impact of the surface properties of lactic bacteria on the stability of emulsions
Mai Huong Ly; Waché, Yves; Bouchez-Naïtali, M.; Meylheuc, T.; Aguedo, Mário; Teixeira, J. A.; T. M. Le; Belin, Jean-MarcBacteria have physicochemical surface properties which depend on the chemical composition of the cell surface. These characters proceed from several type of physicochemical interactions and are involved in attachment processes of microorganisms to surfaces. Thus they are of interest in several areas, as biomedicine, formation of biofilms and adhesion to apolar surfaces. Moreover, food matrix are complex heterog...
Decalactone production by Yarrowia lipolytica under increased O2 transfer rates
Aguedo, Mário; Gomes, Nelma; Escamilla Garcia, Erandi; Waché, Yves; Mota, M.; Teixeira, J. A.; Belo, IsabelYarrowia lipolytica converts methyl ricinoleate to γ-decalactone, a high-value fruity aroma compound. The highest amount of 3-hydroxy-γ-decalactone produced by the yeast (263 mg lˉ¹) occurred by increasing the kLa up to 120 hˉ¹ at atmospheric pressure; above it, its concentration decreased, suggesting a predominance of the activity of 3- ydroxyacyl-CoA dehydrogenase. Cultures were grown under high-pressure, i.e...
Surface properties of Yarrowia lipolytica and their relevance to γ-decalactone ...
Aguedo, Mário; Waché, Yves; Belin, Jean-Marc; Teixeira, J. A.The surface of the lipid-degrading yeast, Yarrowia lipolytica, was characterized by contact angle and zeta potential (ζ) measurements. The cells were mainly hydrophilic with a negative charge that was only affected from pH 2 to 4. To study the effects of the surface charges on the biotransformation of methyl ricinoleate into the aroma compound, γ-decalactone, the ζ values of the substrate droplets were modified...
The use of enzymes and microorganisms for the production of aroma compounds fro...
Aguedo, Mário; Mai Huong Ly; Belo, Isabel; Teixeira, J. A.; Belin, Jean-Marc; Waché, YvesLipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the growth of microorganisms. Mimicking these natural pathways, some processes have been developed to produce aroma compounds in bioreactors. In this review we describe the production of aroma compounds from different f...
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