Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation

Ribeiro, Beatriz Galdino; Veras, Bruno Oliveira de; Aguiar, Jaciana dos Santos; Guerra, Jenyffer Medeiros Campos; Sarubbo, Leonie Asfora

doi:10.1016/j.ejbt.2020.05.001

Cited by 39 publications

(18 citation statements)

References 27 publications

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“…Recent studies have shown that yeast biosurfactants have thermal stability at temperatures up to 250 C when thermogravimetry is employed. 116,117 In addition, biode- Properties such as antioxidant, anti-adhesive and antimicrobial activity, which will be discussed in greater detail in the following sections, are also advantages that surpass the common properties of synthetic surfactants, and which can add even more value to food. 118…”

Section: Biosurfactant-producing Yeastsmentioning

confidence: 99%

“…139 Performing three different antioxidant tests on a biosurfactant from C. utilis, researchers found that the biomolecule had greater complex-reducing capacity than radical-sequestration capacity, with values higher than 70% at a concentration of 5 mg/mL. 117 Moreover, a linear relation was found between the concentration of biosurfactant and antioxidant activity. Regarding radical-sequestering activity, biosurfactants from species of Lactobacillus achieve the best results (74-77%) at the same concentration (5 mg/mL) when submitted to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test.…”

Section: Biosurfactants As Antioxidant Agents In Foodsmentioning

confidence: 99%

“…In this sense, it is necessary to develop economic strategies not only to reduce the amounts of biosurfactant used, but also to increase the efficiency of biomolecules in low concentrations. 116,117,140…”

Section: Technological and Economic Challenges In The Food Industrymentioning

confidence: 99%

“…Resistance to variations in temperature, acidity and salinity, for example, allows these biomolecules to maintain their original properties, which can positively influence the quality of the final product. Recent studies have shown that yeast biosurfactants have thermal stability at temperatures up to 250°C when thermogravimetry is employed 116,117 . In addition, biodegradability, along with reduced toxicity, proven by analyzes as a cytotoxic potential against some cell lines, meet the requirements of consumers who choose safer and “natural” foods, as well as can avoid risks associated with human health that some synthetic additives commonly used in food can cause when consumed in excess.…”

Section: Biosurfactantsmentioning

confidence: 99%

“…In contrast, the emulsification and solubilization capacity of biosurfactants and their efficiency even under extreme conditions of temperature and pH make these natural compounds promising for this type of application. There is evidence that yeasts produce biosurfactants with better stabilizing activity than gum Arabic, guar gum and carboxymethylcellulose and exhibit considerable thermal stability 117,131 …”

Section: Biosurfactantsmentioning

confidence: 99%

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Biosurfactants: Production and application prospects in the food industry

Ribeiro

Guerra

Sarubbo

2020

Biotechnology Progress

101

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There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compounds are tolerant to common processing methods and can compete with synthetic surfactants with regards to the capacity to reduce surface and interfacial tensions as well as stabilise emulsions while offering the advantages of biodegradability and low toxicity. Among biosurfactant-producing microorganisms, some yeasts present no risks of toxicity or pathogenicity, making them ideal for use in food formulations. Indeed, the use of these biomolecules in foods has attracted industrial interest due to their properties as emulsifiers and stabilizers of emulsions. Studies have also demonstrated other valuable properties, such as antioxidant and antimicrobial activity, enabling the aggregation of greater value to products and the avoidance of contamination both during and after processing. All these characteristics allow biosurfactants to be used as additives and versatile ingredients for the processing of foods. The present review discusses the potential application of biosurfactants as emulsifying agents in food formulations, such as salad dressing, bread, cakes, cookies, and ice cream. The antioxidant, antimicrobial and anti-adhesive properties of these biomolecules are also discussed, demonstrating the need for further studies to make the use of the natural compounds viable in this expanding sector.

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Section: Biosurfactant-producing Yeastsmentioning

confidence: 99%

Section: Biosurfactants As Antioxidant Agents In Foodsmentioning

confidence: 99%

Section: Technological and Economic Challenges In The Food Industrymentioning

confidence: 99%

Section: Biosurfactantsmentioning

confidence: 99%

Section: Biosurfactantsmentioning

confidence: 99%

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Biosurfactants: Production and application prospects in the food industry

Ribeiro

Guerra

Sarubbo

2020

Biotechnology Progress

101

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Antiviral, Antimicrobial, and Antibiofilm Properties of Biosurfactants

Barrantes

Jiménez

et al. 2021

Biosurfactants for a Sustainable Future

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Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of cookies

2023

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BACKGROUND Gluten‐free food products are in demand due to the gluten sensitivity of individuals around the globe. Lipopeptide biosurfactants are widely used in food formulations for wetting, foaming, emulsion stabilization, anti‐adhesive and anti‐microbial properties. Lipopeptide biosurfactants can be used for gluten utilization and the formulation of food products. RESULTS The strain Bacillus licheniformis MS48 was isolated from the marine sponge associated bacteria and found to be the ideal biosurfactant producer with an emulsification activity of 70%. Biosurfactant production was optimized using lactose, yeast extract, and sodium chloride (NaCl). The 1,1‐diphenyl‐ 2‐picryl hydrazyl (DPPH) radical scavenging activity was found to increase with an increase in the concentration of biosurfactant. The conformation changes in the gluten due to the treatment of lipopeptide biosurfactant was identified by thiol quantification and scanning electron microscopy. With the addition of lipopeptide MS48 to cookie dough, cookies with softer and smooth textures were developed. The conformation changes in the gluten in the lipopeptide incorporated cookie dough was visualized by scanning electron microscopy. The lipopeptide biosurfactant incorporation in cookie dough causes appropriate changes in the structural network of gluten. The lipopeptide‐incorporated cookies had improved the spread factor and texture. CONCLUSION Lipopeptide biosurfactant with effective radical scavenging activity aided in the utilization of gluten. Incorporating lipopeptide in cookie dough assisted in the production of cookies with improved textural and sensory properties. This study is a novel approach to the application of lipopeptide biosurfactant in gluten utilization for the development of cookies. © 2023 Society of Chemical Industry.

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Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation

Cited by 39 publications

References 27 publications

Biosurfactants: Production and application prospects in the food industry

Biosurfactants: Production and application prospects in the food industry

Antiviral, Antimicrobial, and Antibiofilm Properties of Biosurfactants

Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of cookies

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