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Optimization of extraction conditions and fatty acid characterization of Lactobacillus pentosus cell‐bound biosurfactant/bioemulsifier
Author(s) -
Vecino Xanel,
BarbosaPereira Letricia,
DevesaRey Rosa,
Cruz José M,
Moldes Ana B
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6720
Subject(s) - food science , chemistry , lactobacillus , extraction (chemistry) , lactobacillaceae , fatty acid , microbiology and biotechnology , chromatography , biochemistry , biology , fermentation
Abstract BACKGROUND There is currently much interest in the use of natural biosurfactants and bioemulsifiers, mainly in the cosmetic, pharmaceutical and food industries. However, there are no studies on the optimization of the extraction conditions of cell‐bound biosurfactants. In this work, a biosurfactant with emulsifier properties was extracted from Lactobacillus pentosus cells, under different extraction conditions, and characterized. RESULTS During extraction, the most influential independent variable, concerning the emulsifying capacity of biosurfactant, was the operation time, followed by temperature and salt concentration. Biosurfactant from L. pentosus was evaluated by Fourier transform infrared spectroscopy and the composition of fatty acids was analyzed by gas chromatography–mass spectrometry. The hydrophobic chain of the biosurfactant from L. pentosus comprises 548 g kg −1 linoelaidic acid ( C18 :2), 221 g kg −1 oleic or elaidic acid ( C18 :1), 136 g kg −1 palmitic acid ( C16 ) and 95 g kg −1 stearic acid ( C18 ). In addition, emulsions of water and rosemary oil were stabilized with a biosurfactant produced by L. pentosus and compared with emulsions stabilized with polysorbate 20. CONCLUSION The optimum extraction conditions of biosurfactant were achieved at 45 °C at 120 min and using 9 g kg −1 of salt. In all the assays biosurfactant from L. pentosus yielded more stable emulsions and higher emulsion volumes than polysorbate 20. © 2014 Society of Chemical Industry