Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

Abstract

Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenicity, demonstrating potential use in food formulations. The aim of the present study was to assess the use of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 to replace egg yolk in a cookie formulation. The yeast was grown in a medium containing 1% waste soybean oil and 1% corn steep liquor. The biosurfactant was isolated using a novel method and was structurally characterized using FT-IR, NMR, and GC/FID. Thermal stability was determined using thermogravimetry (TG)/differential scanning calorimetry (DSC) and antioxidant activity was investigated using three methods. Cytotoxicity tests were performed using the MTT assay with mouse fibroblast and macrophage lines. In the final step, the biosurfactant was incorporated into the formulation of a cookie dough replacing egg yolk. The physical properties and texture profile were analyzed before and after baking. The surface and interfacial tensions of the culture medium after the production process were 26.64 ± 0.06 and 9.12 ± 0.04 mN/m, respectively, and the biosurfactant concentration was 5.84 ± 0.17 g/L after isolation. In the structural characterization by NMR and FT-IR, the biosurfactant from S. cerevisiae exhibited a glycolipid structure, with the fatty acid profile revealing a high percentage of linoleic acid (50.58%). The thermal analysis demonstrated stability at the industrial application temperature, with the negligible loss of mass at temperatures of up to 200 • C. The biosurfactant was non-toxic to the fibroblast and macrophage cell lines, with cell inhibition less than 15%. The incorporation of the biosurfactant into the cookie dough did not alter the physical or physicochemical properties of the product after baking. In the analysis of the texture profile before baking, the substitution of egg yolk with the biosurfactant did not alter the properties of firmness, cohesiveness, or elasticity compared to the standard formulation. Therefore, the biosurfactant produced by S. cerevisiae URM 6670 has potential applications in the food industry as a replacement for egg yolk.

Biosurfactants: Production and application prospects in the food industry

“…138,139 Partially or completely replacing egg yolk in cookie dough with a glycolipid biosurfactant produced by S. cerevisiae URM 6670 did not compromise the physical properties or texture profile of the dough after cooking, demonstrating that this biomolecule can be used as an ingredient in food formulations, performing the same function (emulsification) while also furnishing fatty acids beneficial to human health. 116 Recently, Silva et al 140…”

“…88,114 Other carbohydrates) with a CMC of 0.8 g/L, were obtained when the yeast was grown in the residues. 115,116 More studies involving S. cerevisiae are needed to contribute further to the possibility of the industrial applications of its by-products in other sectors, such as the cosmetic and food industries, since this yeast is internationally recognized as safe. 40,89 2.5 | Advantages of biosurfactants applied to the food industry Several studies in the literature report the advantages of biosurfactants over chemical surfactants, as previously discussed.…”

“…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…”

“…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…”

Optimized Biosurfactant Production by <i>Pseudomonas aeruginosa</i> Strain CGA1 Using Agro-Industrial Waste as Sole Carbon Source

“…Several bacterial genera have been reported as biosurfactant producers, for example, Acinetobacter, Arthrobacter, Pseudomonas, Halomonas, Bacillus, Rhodococcus, Enterobacter, Serratia [5] [6] [7] [8], and fungal species such as Saccharomyces cerevisiae [9], Fusarium fujikuroi [10], Candida tropicalis [11], Pseudozyma [12], Xylaria regalis [13]. Pseudomonas aeruginosa strains are among the effective producers of biosurfactant [14] [15].…”