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

    Year: 2019

    Journal: Biodegradation, Volume 30, AUG, page 313–324

    Authors: Campos, J. M.; Stamford, T. L. M.; Sarubbo, L. A.

    Organizations: Brazilian fostering agency: Foundation for the Support of Science and Technology of the State of Pernambuco (FACEPE); Brazilian fostering agency: National Agency of Electric Energy (ANEEL); Brazilian fostering agency: National Council for Scientific and Technological Development (CNPq)Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ); Brazilian fostering agency: Coordination for the Improvement of Higher Level Education Personnel (CAPES)

    Keywords: Biosurfactant; Candida utilis; Emulsion; Salad dressing; Foods

    This study aimed at characterizing a biosurfactant from Candida utilis, and use it in the preparation of salad dressings. The biosurfactant was produced in mineral medium supplemented with 6% glucose and 6% waste frying canola oil. The crude biosurfactant was then tested for stability in different conditions of pH, salt concentration, heating time and temperature. The critical micelle dilution, chemical composition, and structural analysis were determined. The compound was resistant to extreme conditions and presented stable surface tension and emulsification activity in alkaline pH and was characterized as a carbohydrate-lipid-protein complex showing the best formulation and consistency at 0.7% (w/v) with guar gum indicating potential applicability in food emulsions.
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