Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses

doi:10.1007/s13197-023-05745-9

. 2023 Aug;60(8):2180-2192.

doi: 10.1007/s13197-023-05745-9. Epub 2023 Apr 21.

Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses

Beatriz Galdino Ribeiro^{1

2

3}, Viviane Lansky Xavier de Souza Leão⁴, Jenyffer Medeiros Campos Guerra², Leonie Asfora Sarubbo^{5

3}

Affiliations

¹ Northeast Biotechnology Network (RENORBIO), Federal Rural University of Pernambuco, Recife, PE Brazil.
² Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE Brazil.
³ Advanced Institute of Technology and Innovation (IATI), Recife, PE Brazil.
⁴ Department of Nutrition, Federal University of Pernambuco, Recife, PE Brazil.
⁵ UNICAP Icam Tech School, Catholic University of Pernambuco, Recife, PE Brazil.

PMID: 37273570
PMCID: PMC10232712
DOI: 10.1007/s13197-023-05745-9

Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses

Beatriz Galdino Ribeiro et al. J Food Sci Technol. 2023 Aug.

. 2023 Aug;60(8):2180-2192.

doi: 10.1007/s13197-023-05745-9. Epub 2023 Apr 21.

Authors

Beatriz Galdino Ribeiro^{1

2

3}, Viviane Lansky Xavier de Souza Leão⁴, Jenyffer Medeiros Campos Guerra², Leonie Asfora Sarubbo^{5

3}

Affiliations

¹ Northeast Biotechnology Network (RENORBIO), Federal Rural University of Pernambuco, Recife, PE Brazil.
² Department of Chemical Engineering, Federal University of Pernambuco, Recife, PE Brazil.
³ Advanced Institute of Technology and Innovation (IATI), Recife, PE Brazil.
⁴ Department of Nutrition, Federal University of Pernambuco, Recife, PE Brazil.
⁵ UNICAP Icam Tech School, Catholic University of Pernambuco, Recife, PE Brazil.

PMID: 37273570
PMCID: PMC10232712
DOI: 10.1007/s13197-023-05745-9

Abstract

Interest in products with more natural ingredients increases the potential for application of Biosurfactants in foods. The aim of the present study was to assess the toxicity of biosurfactant produced by Saccharomyces cerevisiae URM6670 and the effect of the incorporation of this biosurfactant on the physicochemical and textural characteristics of cookies and muffins, performing unprecedented assessment of the sensorial effects of this application. The toxicity analysis revealed that the biosurfactant is classified as a mild irritant, with irritation indices lower than 4.9. The physical analysis of the incorporation of the biosurfactant in the formulation revealed that the addition of 1% to cookies significantly increased the diameter and spread factor. In muffins, significant changes in these properties were found beginning at 0.25% biosurfactant. The moisture content in cookies was reduced by a maximum of 74%, while in muffins this reduction was approximately 6%. The lipid content increased significantly with the addition of 1% of the biosurfactant (11% in cookies and 25% in muffins). The textural analysis revealed that the biosurfactant at 1% led to a significant increase in firmness as a consequence of the reduction in the moisture content. In muffins, the same concentration increased the firmness and variables related to chewability. The sensory analysis revealed that the muffins with biosurfactant had greater acceptance compared to the cookies. Thus, the biosurfactant demonstrated potential application in bakery products due to low toxicity and positive evaluation in important sensorial parameters for its commercialisation.

Keywords: Bakery products; Biosurfactant; Biotechnology; Saccharomyces cerevisiae URM 6670; Toxicity.

© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

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Conflict of interest statement

Conflict of interestThe authors declare that they have no conflict of interest.

Figures

**Fig. 1**
Cookies and muffins with incorporation of biosurfactant from *S. cerevisiae* URM 6670. Standard: Standard formulation; 0.25, 0.50% and 1.00%: Standard formulation with addition of biosurfactant; R₁₅ S: Standard with 15% reduction in source of vegetable fat; R₁₅ 1.00% and R₁₅% 0.50%: Standard formulation with 15% reduction in source of vegetable fat and addition of biosurfactant at 1.00% and 0.50%; R₂₅ S: Standard with 25% reduction in source of vegetable fat; R₂₅ 1.00% and 0.50%: Standard formulation with 25% reduction in source of vegetable fat and addition of biosurfactant at 1.00% and 0.50%

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The Physicochemical and Functional Properties of Biosurfactants: A Review.
Dini S, Bekhit AEA, Roohinejad S, Vale JM, Agyei D. Dini S, et al. Molecules. 2024 May 28;29(11):2544. doi: 10.3390/molecules29112544. Molecules. 2024. PMID: 38893420 Free PMC article. Review.

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[1] AOAC. Association of Official Analytical Chemists (2000) Official Methods of Analysis (OMA), 17th edn. Gaithersburg, MD, Washington, DC

[2] AOAC. Association of Official Analytical Chemists (2000) Official Methods of Analysis (OMA), 17th edn. Gaithersburg, MD, Washington, DC

[3] Bartolozzo J, Borneo R, Aguirre A. Effect of triticale-based edible coating on muffin quality maintenance during storage. J Food Meas Charact. 2016;10:88–95.

[4] Bartolozzo J, Borneo R, Aguirre A. Effect of triticale-based edible coating on muffin quality maintenance during storage. J Food Meas Charact. 2016;10:88–95.

[5] Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959;37:911–917. - PubMed

[6] Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959;37:911–917. - PubMed

[7] Campbell GM, Mougeot E. Creation and characterisation of aerated food products. Trends Food Sci Technol. 1999;10:283–296.

[8] Campbell GM, Mougeot E. Creation and characterisation of aerated food products. Trends Food Sci Technol. 1999;10:283–296.

[9] Campos JM, Stamford TLM, Sarubbo LA. Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings. Biodegradation. 2019;30:313–324. - PubMed

[10] Campos JM, Stamford TLM, Sarubbo LA. Characterization and application of a biosurfactant isolated from Candida utilis in salad dressings. Biodegradation. 2019;30:313–324. - PubMed

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Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses

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Cookies and muffins containing biosurfactant: textural, physicochemical and sensory analyses

Authors

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Conflict of interest statement

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