Laboratory study demonstrates robust rheological and emulsifying properties of Pseudomonas stutzeri exopolysaccharide, suggesting versatile applications in food, cosmetics, and environmental cleanup.
The functional properties of a novel exopolysaccharide (EPS22) produced by Pseudomonas stutzeri AS22 were investigated. EPS22 exhibited non-Newtonian shearing-thinning and predominant gel-like behaviors. Its gel like character showed good pH stability and was enhanced by divalent salts addition, as well as consecutive heating and cooling cycles. Regarding its emulsification activity, the EPS22 showed excellent emulsifying and emulsion stabilizing properties. It was capable of emulsifying several food-grade oils and hydrophobic compounds, especially olive oil and hexane , respectively, with emulsification indexes of 100% at an optimum concentration of 0.6%. It retained its full emulsifying activity during exposure to wide temperature (20–100 °C) and pH (4.0–10.0) variations. Such functional properties make the EPS22 exopolysaccharide a good candidate for use as thickener, gelling agent and emulsifier to form long-term emulsions for food, pharmaceutical and cosmetic products, as well as for the biotreatment of hydrocarbon-polluted environments.
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Maâlej et al. (2015) studied this question.
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