Production, formulation and cost estimation of a commercial biosurfactant.

Due to their amphipathic nature, biosurfactants are multifunctional molecules that have considerable potential in several industries, especially the petroleum industry. In this study, the commercial production of a biosurfactant from Pseudomonas cepacia CCT6659 grown on industrial waste was investigated in a semi-industrial 50-L bioreactor for use in the removal of hydrocarbons from oily effluents. A concentration of 40.5 g/L was achieved in the scale up and the surface tension was reduced to 29 mN/m. The biosurfactant was formulated with an added preservative, tyndallization and the combination of fluent vaporization plus the preservative. Formulated biosurfactant samples were stored for 120 days. Tensioactive properties and stability were evaluated with different pH values, temperatures and salt concentrations. The commercial biosurfactant obtained with all formulation methods demonstrated good stability, with tolerance to a wide range of pH values as well as high temperature and high salinity, enabling application in extreme environmental conditions, as it occurs in industrial plants. The biosurfactant proved to be economically viable for large-scale application, as demonstrated by the cost of the product, estimated at around US$ 0.14-0.15/L and US$ 0.02/g for the formulated and the isolated biosurfactant, respectively. Both products were applied in an oil-fired thermoelectric plant for the treatment of oily effluents and removed up to 100% of the oil. Therefore, this biosurfactant is suitable for application under extreme conditions, such as in the petroleum industry, and can be produced at a more attractive price compared to other commercially available products on the market.

A Biosurfactant from Candida bombicola: Its Synthesis, Characterization, and its Application as a Food Emulsions.

The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.0, and 50 L to simulate a real production scale. The products obtained an excellent reduction in surface tensions from 70 to 29 mN·m-1 in the flask-scale, comparable to 33 mN·m-1 in the 1.2-L reactor, to 31 mN·m-1 in the 3-L reactor, and to 30 mN·m-1 in the 50-L reactor. Regarding the yield, it was observed that the isolation by liquid-to-liquid extraction aided biosurfactant production up to 221.9 g·L-1 with a critical micellar concentration of 0.5%. The isolated biosurfactant did not exhibit an inhibitory effect on the germination of vegetable seeds and presented no significant acute toxicity in assays with Artemia salina and Allium cepa. Among the different formulations of mayonnaise-like sauces, the most stable formula was observed with the addition of the biosurfactant at a concentration of 0.5% and the greatest results were associated with the guar and carboxymethyl cellulose gums. Thus, the biosurfactant from C. bombicola represents a promising alternative as a food additive in emulsions.

Microbial biosurfactants as additives for food industries.

Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed.