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 .

中文翻译：

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由念珠菌生产的生物表面活性剂 UFPEDA1009 在饼干配方中的潜在应用

摘要背景生物表面活性剂是一种生物分子，由于其低毒性和改善感官参数的能力，因此具有应用于食品配方的潜力。考虑到酵母生产具有食品友好特性的生物表面活性剂的能力，本研究的目的是将念珠菌生产的生物表面活性剂应用于饼干的配方中。结果生物表面活性剂的产量为24.22±0.23g/L。表征分析表明，具有高油酸含量 (68.63 ± 0.61%) 的代谢脂肪酸的结构和热重分析表明，在低于 200°C 的温度下具有良好的稳定性，具有食品应用潜力。生物表面活性剂在评估的浓度下也表现出令人满意的抗氧化活性，由 Candida utilis UFPEDA1009 生产的生物表面活性剂，在饼干配方中具有潜在应用。电子 J 生物技术 2020；46。https://doi.org/10.1016/j.ejbt.2020.05.001。