Soro de manteiga e milhocina como únicas matérias primas para obter bioemulsificante de Yarrowia lipolytica para emulsões óleo-em-água alimentícias

Santos, Fabiane Ferreira dos; Freitas, Karine Marques Lento de; Pereira, Adejanildo da Silva; Fontes-Sant’Ana, Gizele Cardoso; Rocha-Leão, Maria Helena Miguez da; Amaral, Priscilla Filomena Fonseca

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FOOD TECHNOLOGY • Cienc. Rural 51 (4) • 2021 • https://doi.org/10.1590/0103-8478cr20200323 copiar

Soro de manteiga e milhocina como únicas matérias primas para obter bioemulsificante de Yarrowia lipolytica para emulsões óleo-em-água alimentícias

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO:

O meio sintético contendo glicose, glicerol, extrato de levedura (YE) e sulfato de amônio (AS) foi comparado a meios de baixo custo para produzir alto índice de emulsificação (EI). Para este fim, os subprodutos agroindustriais foram rastreados quanto à produção de bioemulsificante por Yarrowia lipolytica. A análise estatística mostrou que EI de meios contendo óleo de fritura residual de óleo de palma (RFO_palm) ou óleo de soja (RFO_soy), líquido residual da produção de manteiga (soro de manteiga, BWhey) ou da produção de queijo (soro de queijo, CWhey), suplementado com YE e AS foram semelhantes ao EI do meio sintético. A substituição do YE por milhocina (CSL) também resultou em EI semelhante, exceto no RFO_soy. O BWhey foi testado com CSL sem AS e EI semelhante (66,8%) foi detectado em comparação com o mesmo meio com AS (66,3%). O meio isento de células obtido após o crescimento de Y. lipolytica no meio BWhey + CSL foi utilizado com sucesso para obter emulsões de óleo vegetal em água, indicando sua potencial aplicação em produtos alimentícios.

Palavras-chave:
Yarrowia lipolytica; subprodutos lácteos; meio de baixo custo; índice de emulsificação

Autoria

Fabiane Ferreira dos Santos

Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro (UFRJ), 21941-909, Rio de Janeiro, RJ, Brasil. Universidade Federal do Rio de Janeiro (UFRJ)BrazilRio de Janeiro, RJ, BrazilDepartamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro (UFRJ), 21941-909, Rio de Janeiro, RJ, Brasil.

http://orcid.org/0000-0003-3021-9014

Karine Marques Lento de Freitas

http://orcid.org/0000-0002-9222-6845

Adejanildo da Silva Pereira

http://orcid.org/0000-0002-8329-9241

Gizele Cardoso Fontes-Sant’Ana

Instituto de Química, Universidade do Estado do Rio de Janeiro (UERJ), Maracanã, RJ, Brasil.Universidade do Estado do Rio de Janeiro (UERJ)BrazilMaracanã, RJ, BrazilInstituto de Química, Universidade do Estado do Rio de Janeiro (UERJ), Maracanã, RJ, Brasil.

http://orcid.org/0000-0001-5204-1179

Maria Helena Miguez da Rocha-Leão

http://orcid.org/0000-0003-2292-4565

Priscilla Filomena Fonseca Amaral

http://orcid.org/0000-0001-8951-8639

E-mail: pamaral@eq.ufrj.br. ^*Corresponding author.

DECLARATION OF CONFLICTS OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

Conceptualization: P.F.F. Amaral (PFFA), M.H.M. Rocha-Leão (MHRL), G.C. Fontes-Sant’Ana (GCF); Data curation: PFFA; Formal analysis: A.S. Pereira (ASP), F.F. dos Santos (FFS); Funding acquisition: PFFA, MHRL; Investigation: K.M.L. Freitas (KMLF), FFS; Methodology: FFS, PFFA; Project administration: PFFA; Resources: PFFA, MHRL, GCF; Software ASP; Supervision: PFFA, MHRL, GCF; Validation: ASP; Visualization: FFS, PFFA; Roles/Writing - original draft: FFS; Writing - review & editing: PFFA, GCF.

SCIMAGO INSTITUTIONS RANKINGS

Figuras | Tabelas | Fórmulas

Figuras (3)
Tabelas (3)
Fórmulas (1)

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Figure 1
Y. lipolytica growth and pH in during bioemulsifier production in media: Yeast extract (YE) and ammonium sulfate (AS) with glucose and glycerol (CRTL) or YE and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey).

Thumbnail

Figure 2
Emulsification index during Y. lipolytica growth in media containing: Corn steep liquor (CSL) 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) + Ammonium sulfate (AS) with glucose and glycerol (CRTL2) or CSL 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), B_Whey (butter whey), C_Whey (cheese whey) and R_Whey (ricotta whey). The bars with a (^*) on the top differ significantly (5% probability) from the control (CTRL2) by Dunnett’s test. The bars with a same letter in the top (for the same medium) do not differ from each other (5% probability) by Tukey’s test.

Thumbnail

Figure 3
Emulsification index for cell-free medium (CFM) of Y. lipolytica cultured for 96 h in media containing: Corn steep liquor 5.0 g/L + BWhey (butter whey) 10 g/L. Emulsification index measured after 24 h, 72 h and 96 h of tube rest with CFM and vegetable oils (sunflower, soybean, olive, almond, castor, coconut, buriti and palm).

Thumbnail

Table 1
Emulsification index during bioemulsifier production by Y. lipolytica and ANOVA for the evaluation of emulsification index (independent variables) in relation to fermentation time (TIME) and production medium (MEDIUM): Yeast extract (YE) and ammonium sulfate (AS) with glucose (Glu) and glycerol (Gly) (CRTL) or YE and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey).

Thumbnail

Table 2
ANOVA for the evaluation of emulsification index (independent variables) in relation to Corn steep licor concentration ([CSL]), fermentation time (TIME) and production medium (MEDIUM) for media containing: Corn steep liquor (CSL) 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) + Ammonium sulfate (AS) with glucose and glycerol (CRTL2) or CSL 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey).

Thumbnail

Table 3
Emulsification index during bioemulsifier production by Y. lipolytica in relation to fermentation time (TIME) and production medium (MEDIUM) for medium containing: AS (ammonium sulfate), CSL (corn steep liquor) (1.0 g/L, 3.0g/L or 5g/L), CSL (1.0, 3.0 or 5.0 g/L) and AS (ammonium sulfate), ammonium sulfate with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey), ammonium sulfate, CSL and agro-industrial by-products: RFO_palm, RFO_soy, BWhey, CWhey and RWhey and only agro-industrial by-products (CSL 5.0g/L and BWhey).

Thumbnail

Figure 1 Y. lipolytica growth and pH in during bioemulsifier production in media: Yeast extract (YE) and ammonium sulfate (AS) with glucose and glycerol (CRTL) or YE and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey).

Figure 2 Emulsification index during Y. lipolytica growth in media containing: Corn steep liquor (CSL) 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) + Ammonium sulfate (AS) with glucose and glycerol (CRTL2) or CSL 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), B_Whey (butter whey), C_Whey (cheese whey) and R_Whey (ricotta whey). The bars with a (^*) on the top differ significantly (5% probability) from the control (CTRL2) by Dunnett’s test. The bars with a same letter in the top (for the same medium) do not differ from each other (5% probability) by Tukey’s test.

Figure 3 Emulsification index for cell-free medium (CFM) of Y. lipolytica cultured for 96 h in media containing: Corn steep liquor 5.0 g/L + BWhey (butter whey) 10 g/L. Emulsification index measured after 24 h, 72 h and 96 h of tube rest with CFM and vegetable oils (sunflower, soybean, olive, almond, castor, coconut, buriti and palm).

Table 1 Emulsification index during bioemulsifier production by Y. lipolytica and ANOVA for the evaluation of emulsification index (independent variables) in relation to fermentation time (TIME) and production medium (MEDIUM): Yeast extract (YE) and ammonium sulfate (AS) with glucose (Glu) and glycerol (Gly) (CRTL) or YE and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey).

----------------------------------------------------------------Emulsification index (%)---------------------------------------------------------------------
Production medium	-------------------------------------------Fermentation Time--------------------------------------
	0	24	48	72	96
CTRL (YE+AS+Glu+Gly)	0 ^c	36.25 ^b	60.76 ^a	62.14 ^a	67.7 ^a
YE+AS+RFO_palm	0 ^c	7.14 ^*b	16.51 ^*b	59.04 ^a	60.00 ^a
YE+AS+RFO_soy	0 ^b	3.57 ^*b	3.57 ^*b	25.00 ^a	31.42 ^a
YE+AS+BWhey	0 ^c	24.28 ^bc	46.66 ^ab	60.71 ^ab	63.33 ^a
YE+AS+CWhey	0 ^c	25.00 ^b	58.57 ^a	65.47 ^a	69.04 ^a
YE+AS+RWhey	0 ^a	3.57 ^*a	34.52 ^a	18.75 ^*a	10.71 ^*a
-----------------------------------------------------------------------------ANOVA----------------------------------------------------------------------------				18.75 ^*a	10.71 ^*a
SV			DF	SQ		MS	F	p-value
Production medium (MEDIUM)			5	10743.08		2148.62	29.2507	0.000000
Fermentation Time (TIME)			4	22576.78		5644.20	76.8385	0.000000
MEDIUM x TIME			20	6506.15		325.31	4.4286	0.000129
Residue			30	2203.66		73.46
Total			59	42029.67

SV: Sources of variation; DF: degree of freedom; SQ: sum of squares; MS: Mean square; F: fisher test; p-value: probability.
For emulsification index the number followed by (^*) in the same column differ significantly (5% probability) from the control by Dunnet's test.
For emulsification index the number followed by the same letter in the same line do not differ from each other (5% probability) by Tukey's test.

Table 2 ANOVA for the evaluation of emulsification index (independent variables) in relation to Corn steep licor concentration ([CSL]), fermentation time (TIME) and production medium (MEDIUM) for media containing: Corn steep liquor (CSL) 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) + Ammonium sulfate (AS) with glucose and glycerol (CRTL2) or CSL 1.0 g/L (A); 3.0 g/L (B) or 5.0 g/L (C) and AS with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey).

SV	DF	SQ	MS	F	p-value
Production medium (MEDIUM)	5	48079.6	9615.9	940.40	0.000000
Fermentation time (TIME)	4	48079.6	14045.1	1373.55	0.000000
Corn steep liquor concentration [CSL]	2	56180.4	4.7	0.46	0.634532
MEDIUM X TIME	20	9.3	759.9	74.32	0.000000
MEDIUM X [CSL]	10	15198.9	1060.6	103.73	0.000000
TIME X [CSL]	8	10606.3	849.3	83.06	0.000000
MEDIUM X TIME X [CSL]	40	6794.8	216.0	21.12	0.000000
Residue	90	8639.0	10.2
Total	179	193587.9	26561.7

SV: Sources of variation; DF: degree of freedom; SQ: sum of squares; MS: Mean square; F: fisher test; p-value: probability.

Table 3 Emulsification index during bioemulsifier production by Y. lipolytica in relation to fermentation time (TIME) and production medium (MEDIUM) for medium containing: AS (ammonium sulfate), CSL (corn steep liquor) (1.0 g/L, 3.0g/L or 5g/L), CSL (1.0, 3.0 or 5.0 g/L) and AS (ammonium sulfate), ammonium sulfate with agro-industrial by-products: RFO_palm (residual frying oil from palm oil), RFO_soy (residual frying oil from soybean oil), BWhey (butter whey), CWhey (cheese whey) and RWhey (ricotta whey), ammonium sulfate, CSL and agro-industrial by-products: RFO_palm, RFO_soy, BWhey, CWhey and RWhey and only agro-industrial by-products (CSL 5.0g/L and BWhey).

---------------------------------------------------------------------Emulsification index (%)----------------------------------------------------------------
Production medium	-----------------------------------------------Fermentation time-------------------------------------------
	0	24	48	72	96
AS	0	0 ^e	0 ^g	0 ^g	0 ^f
CSL 1.0	0	0 ^e	0 ^g	32.05 ^c	0 ^f
CSL 3.0	0	0 ^e	32.05 ^d	20.71 ^d	0 ^f
CSL 5.0	0	0 ^e	30.95 ^d	41.43^bc	0 ^f
CSL 1.0 + AS	0	0 ^e	44.00 ^c	52.75 ^b	57.00 ^ab
CSL 3.0 + AS	0	20.96 ^cd	49.70 ^bc	36.80 ^c	57.87 ^ab
CSL 5.0 + AS	0	26.12 ^bc	29.94 ^d	56.06 ^b	15.34 ^d
AS + RFO_palm	0	0 ^e	0 ^g	0 ^g	0 ^f
AS + RFO_soy	0	0 ^e	0 ^g	0 ^g	0 ^f
AS + BWhey	0	0 ^e	6.67 ^f	7.14 ^f	0 ^f
AS + CWhey	0	0 ^e	6.9 ^f	27.38 ^cd	0 ^f
AS + RWhey	0	0 ^e	6.9 ^f	13.81 ^e	0 ^f
AS + CSL + RFO_palm	0	0 ^e	14.36 ^e	17.65 ^de	21.89 ^c
AS + CSL + RFO_soy	0	12.86 ^d	15.33 ^e	20.16 ^d	5.95 ^e
AS + CSL + BWhey	0	46.22 ^a	56.37 ^b	55.40 ^b	66.33 ^a
AS + CSL + CWhey	0	42.94 ^a	62.57 ^a	64.50 ^a	56.25 ^b
AS + CSL + RWhey	0	37.80 ^ab	54.74 ^b	58.90 ^ab	63.51 ^ab
CSL 5.0 + BWhey	0	0 ^e	66.27 ^a	64.70 ^a	66.76 ^a

For emulsification index the number followed by the same letter in the same column (same fermentation time) do not differ from each other (5% probability) by Tukey's test.

E I = \frac{H_{e} * 100}{H_{t}}

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Soro de manteiga e milhocina como únicas matérias primas para obter bioemulsificante de Yarrowia lipolytica para emulsões óleo-em-água alimentícias

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[1] E-mail: pamaral@eq.ufrj.br. ^*Corresponding author.