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Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation

Authors :
Leonie Asfora Sarubbo
Jaciana S. Aguiar
Beatriz Galdino Ribeiro
Bruno Oliveira de Veras
Jenyffer Medeiros Campos Guerra
Source :
Electronic Journal of Biotechnology, Vol 46, Iss, Pp 14-21 (2020)
Publication Year :
2020
Publisher :
Elsevier, 2020.

Abstract

Background Biosurfactants are biomolecules that have the potential to be applied in food formulations due to their low toxicity and ability to improve sensory parameters. Considering the ability of yeasts to produce biosurfactants with food-friendly properties, the aim of the present study was to apply a biosurfactant produced by Candida utilis in the formulation of cookies. Results The biosurfactant was obtained with a yield of 24.22 ± 0.23 g/L. The characterization analysis revealed that the structure of a metabolized fatty acid with high oleic acid content (68.63 ± 0.61%), and the thermogravimetric analysis demonstrated good stability at temperatures lower than 200°C, potential for food applications. The biosurfactant also exhibited satisfactory antioxidant activity at concentrations evaluated, without cytotoxic potential for cell strains, L929 and RAW 264.7, according to the (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The incorporation of the surfactant into the dough of a standard cookie formulation to replace animal fat was carried out, achieving a softer, spongier product without significantly altering the physical and physicochemical properties or energy value. Conclusion The thermal stability and antioxidant activity of the biosurfactant produced by C. utilis were verified, besides the positive contribution in the texture analysis of the cookies. Therefore, this biomolecule presents itself as a potential ingredient in flour-based sweet food formulations. How to cite: Ribeiro BG, de Veras BO, Aguiar JS, et al. Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation. Electron J Biotechnol 2020;46. https://doi.org/10.1016/j.ejbt.2020.05.001 .

Details

Language :
English
ISSN :
07173458
Volume :
46
Database :
OpenAIRE
Journal :
Electronic Journal of Biotechnology
Accession number :
edsair.doi.dedup.....b6fd6d244156ed04228e51a4f931563e