Produção e aplicação de biossurfactantes para uso em molhos para saladas.

Abstract

The rapid development of biotechnology and increasing environmental awareness among producers and consumers are using organic products in the market's preference. It considered their physical-chemical properties to be the use of biosurfactants that are part of these potential compound groups in a variety of industrial and biotechnological applications, such as food additives, cosmetics and detergents. Compared to chemical surfactants they have many advantages as they are biodegradable and less toxic. In this sense, the present study aimed to select biosurfactant-producing microorganisms from two Candidas species (C. guilliermondii and C. lipolytica) cultivated in different carbon sources (glucose, sugar cane honey and frying residual oil)) and nitrogen (yeast extract, urea and millocin). After selection of the microorganism and production medium, the bio-surfer was tested for surface tension, emulsion activity and toxicity using the Artemia salina microcrustacean, vegetable seeds and onion (Allium cepa) as bioindicator. Then, Gas Chromatography (GC), Infrared (IR) and Nuclear Magnetic Resonance (NMR) analyzes were conducted for structural characterization of the biomolecule. According to the results obtained, it was observed that in Candida models cultivated in 5.0% oil, 5.0% milk and 5.0% residual frying oil were selected as the best biosurfactant producer after a reduction of water surface tension from 71 mN / m to 30mN / m and a yield of 21g / L with a Critical Micellar Concentration of 0.7 g / L. Isolated biosurfactant has no toxicity on microcrustaceans Artemia salina, Allium cepa and neither as vegetable seeds tested. Regarding the characterization revealed that the biosurfactant studied is a glycolipid. All the mayonnaise analyzed remained stable, with no pathogenic microorganisms. Biosurfactant isolated from C. guilliermondii has potential as a bioemulsifier for application in the food industry.