Novel bioemulsifiers from microorganisms for use in foods

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Emulsifiers are crucial in food formulations.
• Microbial extracellular emulsifiers offer potential alternatives to conventional hydrocolloids.
• Screening microorganisms for novel emulsifier production is an active area of research.

Purpose of the Study:

• To evaluate a range of microorganisms for their ability to produce high molecular weight extracellular emulsifiers.
• To compare the emulsifying efficacy of microbial products against established food emulsifiers like gum arabic and carboxymethylcellulose.
• To identify promising microbial candidates for food-grade bioemulsifier development.

Main Methods:

• A standard emulsification assay was employed to assess 24 extracellular microbial products.
• Products were derived from diverse sources including bacteria, yeasts, and algae.
• Comparative analysis was performed against gum arabic and carboxymethylcellulose.

Main Results:

• Eight of the 24 microbial products exhibited superior emulsifying properties compared to gum arabic and carboxymethylcellulose.
• Notable producers included yeasts (Candida utilis, Candida valida, Hansenula anomala, Rhodospiridium diobovatum, Rhodotorula graminis), red alga (Porphiridium cruentum), and bacteria (Klebsiella spp., Acinetobacter calcoaceticus).
• Candida utilis was identified as a highly promising candidate due to its excellent emulsifier production and food-grade status.

Conclusions:

• Microorganisms, particularly Candida utilis, can produce effective extracellular emulsifiers suitable for food applications.
• The bioemulsifier from C. utilis, characterized by low viscosity and high carbohydrate content (>80%), shows potential for use in products like salad cream.
• This study highlights the potential of microbial bioemulsifiers as sustainable and high-performing alternatives in the food industry.