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. 2020 Apr 22:8:e9064.
doi: 10.7717/peerj.9064. eCollection 2020.

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Ivison A Silva  1   2 , Bruno O Veras  1 , Beatriz G Ribeiro  1 , Jaciana S Aguiar  1 , Jenyffer M Campos Guerra  1 , Juliana M Luna  2   3 , Leonie A Sarubbo  2   3
Affiliations

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Ivison A Silva et al. PeerJ. .

Abstract

This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical-chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.

Keywords: Bioemulsifiers; Biosurfactants; Candida bombicola; Food technology; Industrial residues.

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Conflict of interest statement

The authors declare that they have no competing interests.

Figures

Figure 1
Figure 1. Critical Micelle Concentration (CMC) of the biosurfactant isolated from Candida bombicola URM 3718.
Figure 2
Figure 2. Photomicrograph of the emulsions formed by the biosurfactant in different concentrations for the following vegetables oils: (A–C) peanut; (D–F) canola; (G–I) soybean; (J–L) sunflower and (M–O) corn.
Figure 3
Figure 3. DSC and TG of the C. bombicola URM 3718 biosurfactant.
Figure 4
Figure 4. Cupcakes after baking.
(A) Standard formulation; (B) formulation A; (C) formulation B and (D) formulation C.
See this image and copyright information in PMC

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Grants and funding

This work was supported by the following Brazilian fostering agencies: State of Pernambuco Assistance to Science and Technology Foundation (FACEPE), National Council for Scientific and Technological Development (CNPq), Coordination for the Advancement of Higher Education Personnel (CAPES) and the National Electrical Energy Agency (ANEEL). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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