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The synthesis, characterization, acute toxicity, antitumor activity, and histopathological analysis of a novel dinuclear platinum(2+) complex - [Pt(DACH-κ2N)µ-(C4H2O6-κ4O)Pt(DACH-κ2N)] - is reported. Through acute toxicity tests, it was possible to place the platinum complexes into categories according to the OECD protocol. The dinuclear complex was classified in category 2 (cisplatin - category 1; and oxaliplatin - category 2). Analyzing the interaction between dsDNA and dinuclear complex was observed an Tm increase, suggesting that the dinuclear complex-dsDNA interact probably through of the interstrand form. Evaluations of tumor masses extracted from mice inoculated with Ehrlich carcinoma demonstrated a percent of tumor inhibition similar for cisplatin and oxaliplatin, but statistically different and superior for the case of the dinuclear complex. Cisplatin and oxaliplatin showed 41.4 and 40.8% inhibition, respectively, while the dinuclear complex presented 66.3%. The histopathological analysis demonstrated that the group treated with cisplatin showed more significant tissue damage, moderate hepatic steatosis, and nephritis. The livers, spleens, and kidneys of the animals treated with the dinuclear complex were within the normality range with no tissue lesions, and absence of metastasis.

This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.

Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, the industrial use of microbial biosurfactants has been hampered by the high production costs related mainly to the use of expensive substrates. The search for low-cost alternative substrates is one of the strategies adopted to overcome this problem. In the present study, a biosurfactant produced by Bacillus cereus UCP1615 by fermentation in a medium supplemented with waste frying soybean oil as a low-cost substrate was evaluated as a bioemulsifier for the production of cookies. The biosurfactant was evaluated for its emulsifying capacity against different vegetable oils, antioxidant activity and toxicity, demonstrating favorable results for use in food. In particular, it showed satisfactory antioxidant activity at the tested concentrations and no cytotoxicity to the L929 (mouse fibroblast) and Vero (monkey kidney epithelial) cell lines using the MTT assay. The biosurfactant was then added at different concentrations (0.25%, 0.5% and 1%) to a standard cookie dough formulation to evaluate the physicochemical characteristics of the product. Cookies formulated with the biosurfactant exhibited similar energy and physical characteristics to those obtained with the standard formulation but with a lower moisture content. The biosurfactant also ensured a good preservation of the cookie texture after 45 days of storage. These results suggest that the biosurfactant has a potential application as a green emulsifier in accordance with the demands of the current market for biocompatible products.