Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings.

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.

journal_name

Biodegradation

journal_title

Biodegradation

authors

Campos JM,Stamford TLM,Sarubbo LA

doi

10.1007/s10532-019-09877-8

subject

Has Abstract

pub_date

2019-08-01 00:00:00

pages

313-324

issue

4

eissn

0923-9820

issn

1572-9729

pii

10.1007/s10532-019-09877-8

journal_volume

30

pub_type

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