Production and Optimization of Biosurfactant Properties Using and Licuri Oil ().

Optimizing biosurfactant (BS) production is key for sustainable industrial applications. This study investigated BS synthesis by using licuri oil, a renewable carbon source rich in medium-chain fatty acids. Process optimization was conducted via central composite design (CCD), adjusting concentrations of licuri oil, glucose, NHNO, and yeast extract.

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin () Seed Flour.

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds () added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved.

Biosurfactants: Production and application prospects in the food industry.

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.

Potential Food Application of a Biosurfactant Produced by URM 6670.

Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenicity, demonstrating potential use in food formulations. The aim of the present study was to assess the use of a biosurfactant produced by URM 6670 to replace egg yolk in a cookie formulation.