Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings

Campos, Jenyffer Medeiros; Stamford, Tânia Lúcia Montenegro; Sarubbo, Leonie Asfora

doi:10.1007/s10532-019-09877-8

Cited by 45 publications

(28 citation statements)

References 36 publications

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“…53 of Candida. 60,61 The structure of sophorolipids is comprised of a sophorose sugar molecule united to a hydroxylated long-chain fatty acid. 62 MELs are characterized by mannose sugar linked to a fatty acid and are sub-…”

Section: Classification Of Biosurfactantsmentioning

confidence: 99%

“…29,84 Some yeasts also offer the advantage of having GRAS status, as they pose no risk of toxicity or pathogenicity, enabling a vast array of industrial applications. 53,85 The yeasts recently reported for the production of biosurfactants include Candida sphaerica, 86 Starmerella bombicola, 87 C. lipolytica, 1 C. utilis, 61 Saccharomyces cerevisiae, 88,89 and Meyerozyma guilliermondii, 90 which have potential as producers of compounds with emulsification In the growing industrial demand for yeasts for food applications, those of the genus Candida stand out due to the diversity of biosurfactant-producing species reported in the literature.…”

Section: Biosurfactant-producing Yeastsmentioning

confidence: 99%

“…97 More recently, a research exploring the production of a biosurfactant from C. utilis in a medium supplemented with a soluble and an insoluble source, that is, glucose and canola frying oil, has demonstrated the production of a biosurfactant for use in foods with stability in surface activity and in emulsification index after 24 hr. 61 Other species of Candida have been explored for the production of biosurfactants for application in different areas, but they also show promising results for use in food systems. Studies with C. tropicalis have increased the production scale in bioreactors combined with the use of industrial and agricultural by-products to increase yield and lower costs, achieving a product with considerable potential in the dispersion test of oil on the surface of water.…”

Section: Biosurfactant-producing Yeastsmentioning

confidence: 99%

“…Like biosurfactants, which reduce surface tension at the air-water interface, bioemulsifiers can reduce the interfacial tension between immiscible liquids or at the solid-liquid interface. 61 Thermal treatment can cause negative changes in some molecules in additives, compromising the rheological properties and preservation of the granular structure of foods, which can affect the action of the stabilizers and thickeners added to formulations. 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.…”

Section: Applications Of Biosurfactant In the Food Industrymentioning

confidence: 99%

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Biosurfactants: Production and application prospects in the food industry

Ribeiro

Guerra

Sarubbo

2020

Biotechnology Progress

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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: Classification Of Biosurfactantsmentioning

confidence: 99%

Section: Biosurfactant-producing Yeastsmentioning

confidence: 99%

Section: Biosurfactant-producing Yeastsmentioning

confidence: 99%

Section: Applications Of Biosurfactant In the Food Industrymentioning

confidence: 99%

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Biosurfactants: Production and application prospects in the food industry

Ribeiro

Guerra

Sarubbo

2020

Biotechnology Progress

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“…The molecular identification was based on the maximum identity score in the BLAST results, homology and phylogenetic data. [48], Candida bombicola [49,50], Candida tropicalis [38,40,51], Candida glabrata [52], Candida apicola [53], Candida antarctica [54], Candida sphaerica UCP09955 [55], Candida utilis [56,57], Candida valida [58], Candida boleticota [59], and Candida lipolytica [60].…”

Section: Fig 2 Neighbour-joining Phylogenetic Tree Of the Yeast Isomentioning

confidence: 99%

Isolation and Molecular Characterization of Biosurfactant-Producing Yeasts from Saps of Elaeis guineensis and Raphia africana

Nwaguma

Chikere

Okpokwasili

2019

MRJI

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Aim: This study investigated the screening and molecular characterization of biosurfactant-producing yeasts from saps of Elaeis guineensis (oil palm) and Raphia Africana (Raphia palm). Methodology: Physicochemical characteristics (pH, temperature, alcohol contents, and reducing sugars) of the saps of Elaeis guineensis and Raphia africana were determined. The capacity of the yeast isolates from both samples to produce biosurfactant was evaluated using emulsification index (E24), emulsification assay, haemolytic assay, oil displacement test, and tilted glass slide. The yeast isolates were identified based on their phenotypic, microscopic, biochemical, and molecular characteristics. Results: Chemical analysis of the palm wine saps revealed respective pH, temperature, alcohol, and reducing sugars contents of 5.68, 17.1°C, 0.943% and 1.090 mg/mL for Elaeis guineensis and 5.26, 16.9°C, 0.884% and 2.099 mg/mL for Raphia africana. Six isolates (SA-2, SA-5, SB-3, SB-5, SB-6 and SB-8) out of sixteen isolates (16) distributed within both samples were found to produce biosurfactant. Phylogenetic analysis based on the internally transcribed spacer (ITS) genes classified the six isolates as Candida haemulonis SA2, Pichia kudriavzevii SA5, Pichia kudriavzevii SB3, Pichia kudriavzevii SB5, Pichia kudriavzevii SB6, and Pichia kudriavzevii SB8. The sequences obtained from the study have been deposited in GenBank under the accession numbers MN007219.1-MN007224.1. The result obtained from the study revealed high biosurfactant activity with a maximum E24 of 64.5% compared to E24 of 72% by sodium dodecyl sulphate (SDS). Conclusion: The study demonstrated that saps from Elaeis guineensis and Raphia africana were suitable sources of biosurfactant-producing yeasts with high capacity for hydrocarbon emulsification. The main six biosurfactant-producing yeasts were found to belong to the genera Candida and Pichia.

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