Abstract
This study aimed at characterizing a biosurfactant from Candida utilis, and use it in the preparation of salad dressings. The biosurfactant was produced in mineral medium supplemented with 6% glucose and 6% waste frying canola oil. The crude biosurfactant was then tested for stability in different conditions of pH, salt concentration, heating time and temperature. The critical micelle dilution, chemical composition, and structural analysis were determined. The compound was resistant to extreme conditions and presented stable surface tension and emulsification activity in alkaline pH and was characterized as a carbohydrate-lipid-protein complex showing the best formulation and consistency at 0.7% (w/v) with guar gum indicating potential applicability in food emulsions.
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Acknowledgements
This study received funding from the Brazilian fostering agencies Foundation for the Support of Science and Technology of the State of Pernambuco (FACEPE), National Agency of Electric Energy (ANEEL), National Council for Scientific and Technological Development (CNPq) and Coordination for the Improvement of Higher Level Education Personnel (CAPES). The authors are grateful to the laboratories of the Centre for Sciences and Technology of the Universidade Católica de Pernambuco and the Central Analitica da Universidade Federal de Pernambuco, Brazil.
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Campos, J.M., Stamford, T.L.M. & Sarubbo, L.A. Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings. Biodegradation 30, 313–324 (2019). https://doi.org/10.1007/s10532-019-09877-8
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DOI: https://doi.org/10.1007/s10532-019-09877-8