Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions

Fabiane Ferreira Dos Santos,Adejanildo Da Silva Pereira,Gizele Cardoso Fontes-Sant’Ana,Karine Marques Lento De Freitas,Maria Helena Miguez Da Rocha-Leão,Priscilla Filomena Fonseca Amaral

doi:10.1590/0103-8478cr20200323

Fabiane Ferreira Dos Santos, Adejanildo Da Silva Pereira + Show 4 more

Open Access

https://doi.org/10.1590/0103-8478cr20200323

Copy DOI

Abstract

ABSTRACT: A synthetic medium containing glucose, glycerol, yeast extract (YE), and ammonium sulfate (AS) was compared to several low-cost media in their ability to produce high emulsification index (EI). The goal was to reduce the production costs of an emulsifier with application in food oil-in-water emulsions. To this end, agro-industrial by-products were screened for bioemulsifier production from Yarrowia lipolytica. The statistical analysis showed that the EIs of media containing residual frying oil from palm oil (RFO_palm) or soybean oil (RFO_soy), residual liquid from butter production (butter whey, BWhey) or cheese production (cheese whey, CWhey), supplemented with YE and AS were similar to the EI of the synthetic medium. The replacement of YE by corn steep liquor (CSL) also resulted in similar EI, except for RFO_soy. BWhey was tested with CSL without AS and similar EI (66.8%) was detected in comparison to that of the same medium with AS (66.3%). The cell-free broth obtained after Y. lipolytica growth in BWhey+CSL was successfully used to obtain vegetable oil-in-water emulsions indicating its potential application in food products.

Highlights

The food industry is responsible for the production and disposal of large volumes of polluting organic wastes
The present study aimed to investigate, through the emulsification index, the potential of food and the industrial by-products as single sources of nutrients for bioemulsifier production by the yeast strain Yarrowia lipolytica IMUFRJ 50682
Biosurfactant production by Y. lipolytica was optimized by FONTES et al (2010) with glucose (40 g/L) and glycerol (20 g/L) as carbon sources and ammonium sulfate (10 g/L) and yeast extract (0.5 g/L) as nitrogen sources

Summary

Introduction

The food industry is responsible for the production and disposal of large volumes of polluting organic wastes. Biosurfactants are amphiphilic compounds produced by microorganisms, able to reduce surface and interfacial tension of immiscible solutions (SINGH et al, 2007). The term biosurfactant is used to characterize products that reduce the surface tension between two liquids, while the term bioemulsifier designates products that induce dispersion of undissolved material throughout the liquid; forming and stabilizing droplets of the dispersed phase (UZOIGWE et al, 2015). The interest in these molecules is always expanding because items commonly used in our daily activities, such as pharmaceuticals, personal care, cosmetics and food products, demand surfactant action (FRAGA et al, 2020). The advantage of using biosurfactants over chemical surfactants is their greater biodegradability, compatibility and lower toxicity (PI et al, 2017)

Methods

Results

Conclusion