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A carne de ovino possui alto valor proteico e baixo teor lipídico, o que a torna um produto relativamente saudável. A mortadela está presente na mesa do brasileiro com uma frequência considerável, devido ao seu baixo valor de mercado e... more
A carne de ovino possui alto valor proteico e baixo teor lipídico, o que a torna um produto relativamente saudável. A mortadela está presente na mesa do brasileiro com uma frequência considerável, devido ao seu baixo valor de mercado e capacidade de suprir a necessidade proteica dos consumidores. Dessa forma, foi elaborada uma mortadela com base de carne de cordeiro, um produto alimentício não existente no mercado. Então, foram realizadas análises físico-químicas para caracterizar a mortadela produzida, análises microbiológicas para garantir a segurança da mortadela e análises sensoriais a fim de aferir a resposta dos consumidores potenciais. Todos os elementos da composição centesimal, umidade, cinzas, proteína, gordura e carboidratos ficaram dentro da especificação. O pH (5,69), a atividade de água (0,958), e os teores de sódio (843 mg/100g) e de potássio (437 mg/100g) foram condizentes com dados da literatura. A textura instrumental foi obtida em termos de dureza (12,49 e 11,88 N...
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Biosurfactants are natural surfactants produced by bacteria, yeasts or fungi from different substrates, including sugars, oils, and alkanes. Biosurfactants are expected to reach more than USD 2 billion by 2020, with industrial... more
Biosurfactants are natural surfactants produced by bacteria, yeasts or fungi from different substrates, including sugars, oils, and alkanes. Biosurfactants are expected to reach more than USD 2 billion by 2020, with industrial applications in microbial enhanced oil recovery (MEOR), removal of contamination by heavy metals, bioremediation, food, cosmetics, pharmaceuticals and biomedicine. The considerable interest in these biobased products is related to their properties, as biodegradability, production from renewable substrates, low toxicity and biocompatibility, diversity for chemical structure and properties, effectiveness even at extreme conditions of temperature, pH and salinity. Despite the advantages, fermentation must be cost-competitive with chemical synthesis, and many of the potential applications that have been considered for biosurfactants depend on whether they can be produced economically. Fermentation medium can represent approximately 30 % of the cost for a microbial...
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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%... more
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 fo...
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There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these... more
There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compounds are tolerant to common processing methods and can compete with synthetic surfactants with regards to the capacity to reduce surface and interfacial tensions as well as stabilise emulsions while offering the advantages of biodegradability and low toxicity. Among biosurfactant‐producing microorganisms, some yeasts present no risks of toxicity or pathogenicity, making them ideal for use in food formulations. Indeed, the use of these biomolecules in foods has attracted industrial interest due to their properties as emulsifiers and stabilizers of emulsions. Studies have also demonstrated other valuable properties, such as antioxidant and antimicrobial activity, enabling the aggregation of greater value to products and the avoidance of contamination both during and after processing. All these characteristics allow biosurfactants to be used as additives and versatile ingredients for the processing of foods. The present review discusses the potential application of biosurfactants as emulsifying agents in food formulations, such as salad dressing, bread, cakes, cookies, and ice cream. The antioxidant, antimicrobial and anti‐adhesive properties of these biomolecules are also discussed, demonstrating the need for further studies to make the use of the natural compounds viable in this expanding sector.
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Research Interests: Food Science and Emulsion
The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was... more
The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.0, and 50 L to simulate a real production scale. The products obtained an excellent reduction in surface tensions from 70 to 29 mN·m−1 in the flask-scale, comparable to 33 mN·m−1 in the 1.2-L reactor, to 31 mN·m−1 in the 3-L reactor, and to 30 mN·m−1 in the 50-L reactor. Regarding the yield, it was observed that the isolation by liquid-to-liquid extraction aided biosurfactant production up to 221.9 g·L−1 with a critical micellar concentration of 0.5%. The isolated biosurfactant did not exhibit an inhibitory effect on the germination of vegetable seeds and presented no significant acute toxicity in assays with Artemia salina and Allium cepa. Among the different formulations of mayonnaise-like sau...
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The rapid development of biotechnology and the increase in environmental awareness among producers and consumers have placed biological products in a preferential position on the market. The physiochemical properties of biosurfactants... more
The rapid development of biotechnology and the increase in environmental awareness among producers and consumers have placed biological products in a preferential position on the market. The physiochemical properties of biosurfactants make these natural compounds an attractive option with potential use in a variety of industrial and biotechnological applications as additives in foods, cosmetics and detergents. Thus, the aim of the present study was to select the better biosurfactant-producing microorganism between two species of Candida (C. guilliermondii UCP0992 and C. lipolytica UCP0998) grown in media with different sources of carbon (glucose, sugarcane molasses and waste frying oil) and nitrogen (yeast extract, urea and corn steep liquor). After the selection of the microorganism and production medium and biosurfactant production were analyzed. The properties of the biopolymer were then studied in terms of toxicity, using the brine shrimp Artemia salina, vegetable seeds and onio...
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Surfactants are chemical compounds that have the property of being preferably located between phases with different degrees of polarity, which may be of synthetic or natural origin, the latter being called biosurfactants. These have... more
Surfactants are chemical compounds that have the property of being preferably located between phases with different degrees of polarity, which may be of synthetic or natural origin, the latter being called biosurfactants. These have several advantages over chemical surfactants, since they can be produced from agroindustrial substrates and have low toxicity, high biodegradability and compatibility with the environment. Thus, this work had studied the production of a biosurfactant by the yeast Saccharomyces cerevisiae URM 6670 using agroindustrial residues. The yeast was grown in six different media, substituting the original sources of carbon and nitrogen from the mineral medium by agricultural wastes (soybean frying oil and corn steep liquor) at 150 rpm for 120 h and temperature 28 °C. After choosing the best production condition by surface and interfacial tension and emulsification index (E24) measurements, the physicochemical composition, CMC and particle size distribution of the ...
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Objectives: To compare feeding practices and anthropometric variables between preterm infants, according to the degree of prematurity, during hospitalization until hospital discharge, and to correlate these practices with nutritional... more
Objectives: To compare feeding practices and anthropometric variables between preterm infants, according to the degree of prematurity, during hospitalization until hospital discharge, and to correlate these practices with nutritional evolution. Methods: Prospective study with 44 premature infants admitted to a referral hospital for the care of high-risk newborns, in the interior of Pernambuco, between 2016 and 2017. The data analyzed were obtained by consulting medical records to compare birth characteristics, feeding practices, and anthropometric measurements between preterm infants ≤ 33 and ≥ 34 weeks of gestational age. Results: Parenteral nutrition and the start of full enteral nutrition were similar between groups. Premature infants with a gestational age ≥ 34 weeks had an earlier onset and shorter use of enteral nutrition (1; 0-2 vs. 0; 0-1, p=0.002 and 25; 5-36 vs. 7; 1-24, p <0.0001, respectively), started oral feeding earlier (7.5; 2-32 vs. 4.5; 1-24, p=0.019), and had a...
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Biosurfactants are amphipathic molecules with capacity to reduce the surface and interfacial tension of aqueous solutions, arousing great industrial interest due to the diversity of structures and production from renewable sources,... more
Biosurfactants are amphipathic molecules with capacity to reduce the surface and interfacial tension of aqueous solutions, arousing great industrial interest due to the diversity of structures and production from renewable sources, allowing the obtention of products with unique characteristics. In the food industry, for example, the use of biosurfactants produced by some yeasts is very promising, since they do not present any risk of toxicity and pathogenicity, and can be applied in emulsification, for improvement of mass texture, as antimicrobial agents and in the replacement of fats. Thus, the aim of this work was to produce a biosurfactant by the yeast Candida utilis UFPEDA1009 with potential application as an emulsifier in foods. The yeast was grown in mineral medium containing 6% canola frying oil and 6% glucose, under 150 rpm agitation for 88 h at 28 °C. After the production process, the surface and interfacial tension, yield and Critical Micelle Concentration (CMC), as well a...
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O objetivo do presente estudo foi selecionar o melhor microrganismo produtor de biossurfactante entre duas espécies de Candida, cultivadas em diferentes meios. A determinação de sua composição físico-química, a caracterização estrutural e... more
O objetivo do presente estudo foi selecionar o melhor microrganismo produtor de biossurfactante entre duas espécies de Candida, cultivadas em diferentes meios. A determinação de sua composição físico-química, a caracterização estrutural e as propriedades do biossurfactante em termos de toxicidade foram realizadas. As formulações de maionese foram testadas quanto à estabilidade e ao crescimento de patógenos. C. guilliermodii cultivada em meio com 5,0% de melaço, 5,0% de licor de maceração de milho e 5,0% de óleo residual de fritura foi selecionado para a produção de biossurfactante, com redução da tensão superficial para 28,6 mN/m, rendimento de 21 g/l e uma concentração micelar crítica de 0,7 g/l. O biossurfactante isolado não foi tóxico para as sementes de hortaliças testadas e apresentou natureza glicolipídica. Todas as formulações de maionese permaneceram estáveis, com ausência de microrganismos patogênicos. Com os presentes resultados, o novo biossurfactante aqui produzido tem p...