Determination of the effect of exopolysaccharide (EPS) from Lactobacillus brevis E25 on adhesion of food powders on the surfaces, using the centrifuge technique

EPS solutions (derived from Lactobacillus brevis E25) with varying concentrations (0, 20 and 40%) were used to understand their adhesive properties on food surfaces. Selected model powders (glass powder and salt powder) and food powders were applied on wood veneer and corn chip surfaces prior to adhesion tests. The data obtained depicted that smaller particles (below 100 μm) showed similar or better adhesion than other fractions for almost all runs. Increasing centrifugal speed from 1000 to 4000 rpm resulted in more particles detached from the surfaces for most of the runs. Sunflower oil exhibited better adhesive properties when glass powder used. However, EPS solutions improved salt powder adhesion especially after drying the surfaces after powder coating when compared to oil. For cocoa, starch, xanthan gum and red pepper powders, EPS solutions were ineffective due to differences in hydrophobicity and interparticle bonding/solid bridging behavior.