Biossurfactante Microbiano: Produção, Caracterização e Aplicação em Emulsões Alimentares
DOI:
https://doi.org/10.33448/rsd-v11i5.28339Palavras-chave:
Agentes biotensioativos; Resíduos agroindustriais; Cândida; Bioemulsificantes.Resumo
The aim of the present study was to select the better biosurfactant-producing microorganism between two species of Candida, grown in different media. The determination of its physicochemical composition, the structural characterization and the properties of the biosurfactant in terms of toxicity were performed. Formulations of mayonnaise were tested for stability and the growth of pathogens. C. guilliermodii grown in a medium with 5.0% molasses, 5.0% corn steep liquor and 5.0% waste frying oil was selected for the production of biosurfactant, with a reduction in surface tension to 28.6 mN/m, a yield of 21 g/l and a critical micelle concentration of 0.7 g/l. The isolated biosurfactant was not toxic for the vegetable seeds tested and had a glycolipid nature. All mayonnaise formulations remained stable, with the absence of pathogenic microorganisms. The present results, the novel biosurfactant produced herein has potential application in food systems, such as mayonnaise emulsions.
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Copyright (c) 2022 Isabela Cristina Alvares da Silva Lira; Emília Mendes da Silva Santos; Jenyffer Medeiros Campos Guerra; Hugo Moraes Meira; Leonie Asfora Sarubbo; Juliana Moura de Luna
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