Contact
    Start Publications A Biosurfactant from Candida bombicola: Its Synthesis, ...
    ←  Publication Finder
    Attension

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

    Year: 2022

    Journal: Foods, Volume 11, FEB

    Authors: Silveira Pinto, Maria Isabel; Campos Guerra, Jenyffer Medeiros; Meira, Hugo Morais; Sarubbo, Leonie Asfora; de Luna, Juliana Moura

    Organizations: Fundacao de Apoio a Ciencia e Tecnologia do Estado de Pernambuco (FACEPE); Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq); Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) [001]; Electrotechnology Council; Agencia de Energia Eletrica (ANEEL [Electrical Energy Agency])

    Keywords: bioemulsifiers; industrial waste products; food additives

    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.
    View publication