Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from <i>Yarrowia lipolytica</i> for food oil-in-water emulsions

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

doi:10.1590/0103-8478cr20200323

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

Butter whey and corn steep liquor as sole raw materials to obtain a bioemulsifier from Yarrowia lipolytica for food oil-in-water emulsions

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

A synthetic medium containing glucose, glycerol, yeast extract (YE), and ammonium sulfate (AS) was compared to several low-cost media in their ability to produce high emulsification index (EI). The goal was to reduce the production costs of an emulsifier with application in food oil-in-water emulsions. To this end, agro-industrial by-products were screened for bioemulsifier production from Yarrowia lipolytica. The statistical analysis showed that the EIs of media containing residual frying oil from palm oil (RFO_palm) or soybean oil (RFO_soy), residual liquid from butter production (butter whey, BWhey) or cheese production (cheese whey, CWhey), supplemented with YE and AS were similar to the EI of the synthetic medium. The replacement of YE by corn steep liquor (CSL) also resulted in similar EI, except for RFO_soy. BWhey was tested with CSL without AS and similar EI (66.8%) was detected in comparison to that of the same medium with AS (66.3%). The cell-free broth obtained after Y. lipolytica growth in BWhey+CSL was successfully used to obtain vegetable oil-in-water emulsions indicating its potential application in food products.

Key words:
Yarrowia lipolytica; dairy by-product; low-cost medium; emulsification index

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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

----------------------------------------------------------------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	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

---------------------------------------------------------------------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