Biosurfactants (BSs) are natural, biodegradable compounds crucial for replacing synthetic emulsifiers in the food industry, provided their production costs can be reduced through the use of sustainable and low-cost substrates. This study evaluated the viability of licuri oil as a carbon source for BS production by Candida utilis and assessed the product’s functional stability in food formulations. Production kinetics confirmed the yeast’s efficiency, reducing the water surface tension to a minimum of 31.55 mN·m−1 at 120 h. Factorial screening identified a high carbon-to-nitrogen ratio as the key factor influencing ST reduction. The isolated BS demonstrated high surface activity, with a Critical Micelle Concentration of 0.9 g·L−1. Furthermore, the cell-free broth maintained excellent emulsifying activity (E24 > 70%) against canola and motor oils across extreme pH, temperature, and salinity conditions. Twelve mayonnaise-type dressings were formulated, utilizing licuri oil, and tested for long-term physical stability. Six formulations, featuring the BS in combination with lecithin and/or egg yolk, remained stable without phase segregation after 240 days of refrigeration, maintaining a stable pH and suitable microbiological conditions for human consumption. The findings confirm that the valorization of licuri oil provides a route to produce a highly efficient and robust BS, positioning it as a promising co-stabilizer for enhancing the shelf-life and natural appeal of complex food emulsions.
Silva et al. (2025) studied this question.