Abstract
This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.
Highlights
IntroductionIn the era of globalization, biotechnology faces the challenge of producing biocompatible compounds that meet the needs of the current market (Kieliszek et al, 2017)
Surface and interfacial tension The most important properties for verifying the effectiveness of a biosurfactant are related to surface and interfacial tensions
Analyzing the surface and interfacial tensions obtained in this work for the C. bombicola biosurfactant with the values presented by Jadhav, Pratap & Kale (2019), using Starmerella bombicola MTCC 1910 in medium containing 10% sunflower oil residue, similar results can be observed, from 35.5 ± 0.52 mN/m and 0.923 ± 0.06 mN/m for surface and interfacial tensions, respectively
Summary
In the era of globalization, biotechnology faces the challenge of producing biocompatible compounds that meet the needs of the current market (Kieliszek et al, 2017) In this context, the amphipathic natural additives produced by microorganisms and known as biosurfactants (Campos, Stamford & Sarubbo, 2014) stand out. The industrial use of microbial biosurfactants, has been hampered due to the high production costs associated with inefficient recovery methods and the use of expensive substrates. These costs can be significantly reduced by using alternative sources of nutrients, as well as by obtaining high product yields and applying more economical extraction methods (Sałek & Euston, 2019). The food industry still does not use biosurfactants as additives on a large scale, as the regulation for approval of these biomolecules as a new food ingredient needs approval, which requires time and industrial investment
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
