A Biosurfactant from Candida bombicola: Its Synthesis, Characterization, and its Application as a Food Emulsions

Abstract

The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.0, and 50 L to simulate a real production scale. The products obtained an excellent reduction in surface tensions from 70 to 29 mN·m−1 in the flask-scale, comparable to 33 mN·m−1 in the 1.2-L reactor, to 31 mN·m−1 in the 3-L reactor, and to 30 mN·m−1 in the 50-L reactor. Regarding the yield, it was observed that the isolation by liquid-to-liquid extraction aided biosurfactant production up to 221.9 g·L−1 with a critical micellar concentration of 0.5%. The isolated biosurfactant did not exhibit an inhibitory effect on the germination of vegetable seeds and presented no significant acute toxicity in assays with Artemia salina and Allium cepa. Among the different formulations of mayonnaise-like sauces, the most stable formula was observed with the addition of the biosurfactant at a concentration of 0.5% and the greatest results were associated with the guar and carboxymethyl cellulose gums. Thus, the biosurfactant from C. bombicola represents a promising alternative as a food additive in emulsions.

Multifunctional, stable and low-cost lipopeptide biosurfactant produced by Enterobacter cloacae UCP 1597

“…On the other hand, the reduction of interfacial tension is considered as another parameter that indicates the production of biosurfactant (dos . In this sense, excellent interfacial tension of 2.3 mN/m was verified with nhexadecane, since values below 7 mN/m are referred as good in the literature (Luna, et al, 2013;Pinto, et al, 2022).…”

Antibacterial activity of bioemulsifiers/biosurfactants produced by Levilactobacillus brevisS4 and Lactiplantibacillus plantarumS5 and their utilization to enhance the stability of cold emulsions of milk chocolate drinks

“…However, emulsions formed by crude BE/BS from L. brevis S4 and L. plantarum S5 were stable after 72 h of incubation at room temperature, as no significant variations ( p > .05) in emulsification indexes were noticed. This emulsion stabilizing ability of BE/BS could be explained by the fact that the adsorption of BE/BS at the interface between oil and air prevents the coalescence of droplets through electrostatic repulsion (Pinto et al, 2022 ; Rudy, 2011 ). Hence, the Ostwald ripening leading to the coalescence of droplets and an irreversible increase in the droplets' size (Karami et al, 2022 ) is reduced.…”

Eco-friendly production of thermostable, halotolerant and pH wide range biosurfactant by Issatchenkia orientalis UCP 1603

“…On the other hand, the reduction of interfacial tension is considered as another parameter that indicates the production of biosurfactant (dos Santos, et al, 2021). In this sense, interfacial tension of 16.6 mN/m was verified and it was considered as an acceptable value, since in the literature high values of interfacial tension are referred to as those above 18 mN/m (Luna, et al, 2013;Pinto, et al, 2022). Previously, Luna et al (2013) and Ribeiro et al (2020) reported interfacial tension values of 12.5 and 13.99 mN/m for biosurfactants produced by C. sphaerica UCP 0995 and Saccharomyces cerevisiae URM 6670, respectively.…”

“…Biosurfactants can be produced by several microbial groups, including bacteria, filamentous fungi, and yeasts. In the case of the latter, most works report the use of representatives of the Candida genus (Luna, et al, 2015;Lima, et al, 2017;Rubio-Ribeaux, et al, 2020;Pinto, et al, 2022). The yeast Issatchenkia orientalis, previously known as Pichia kudriavzevii, Candida krusei or C. glycerinogenes (Douglass, et al, 2018;Zwirzitz, et al, 2021), has shown promising potential for the production of Research, Society and Development, v. 11, n. 10, e364111032851, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i10.32851 3 surfactant molecules (Katemai, et al, 2008;Csutak, et al, 2012).…”