Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Abstract

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: Production and application prospects in the food industry

“…138,139 Partially or completely replacing egg yolk in cookie dough with a glycolipid biosurfactant produced by S. cerevisiae URM 6670 did not compromise the physical properties or texture profile of the dough after cooking, demonstrating that this biomolecule can be used as an ingredient in food formulations, performing the same function (emulsification) while also furnishing fatty acids beneficial to human health. 116 Recently, Silva et al 140…”

“…In this sense, it is necessary to develop economic strategies not only to reduce the amounts of biosurfactant used, but also to increase the efficiency of biomolecules in low concentrations. 116,117,140…”

“…Partially or completely replacing egg yolk in cookie dough with a glycolipid biosurfactant produced by S. cerevisiae URM 6670 did not compromise the physical properties or texture profile of the dough after cooking, demonstrating that this biomolecule can be used as an ingredient in food formulations, performing the same function (emulsification) while also furnishing fatty acids beneficial to human health 116 . Recently, Silva et al 140 incorporated a biosurfactant produced by C. bombicola URM 3718 in a muffin formulation. The thermal stability and antioxidant properties of the biosurfactant were evaluated and the potential of this biomolecule as a substitute for vegetable fat in the formulation was determined.…”

“…In addition, the cost for the application of biosurfactants in food is still high, considering that to achieve the expected results, recently published studies use large concentrations of biosurfactant, compromising their competitiveness in relation to the additives and ingredients already used. In this sense, it is necessary to develop economic strategies not only to reduce the amounts of biosurfactant used, but also to increase the efficiency of biomolecules in low concentrations 116,117,140 …”

Enhanced Oil Removal by a Non-Toxic Biosurfactant Formulation

“…The residue obtained was washed twice with hexane to remove any remaining hydrophobic substance, such as fatty acids and alcohols resulting from fermentation. After extraction, the product was treated with a base and crystallized for maximum removal of impurities [17].…”