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image of Optimization of Bioemulsifier Extraction from Candida tropicalis Isolated from Overripe Banana and its Potential as a Food Additive

Abstract

Introduction

Improvement in food processing can be achieved by applying a bioemulsifier produced from microorganisms isolated from overripe fruit. The study aims to isolate, optimize, characterize, and determine the application of a bioemulsifier from , obtained from overripe bananas.

Methods

was identified using 16S rRNA sequencing and BLAST analysis. The autoclaving extraction procedure was optimized using a 5-level, 2-factor central composite design (CCD). Purification was conducted Sephadex G-50 gel filtration chromatography. Comprehensive characterization was performed using HPLC, SEM-EDX FTIR, 1H and 13C NMR, and SDS-PAGE. The bioemulsifier was applied as a food additive in mayonnaise production at a concentration of 0.5% (w/v) and evaluated for its sensory and toxicological properties.

Results

The bioemulsifier composition exhibited similarity to structural mannoprotein, with 11.32% protein and 88.68% carbohydrate. The optimized conditions, at 121 ºC for 120 min, yielded 0.232 g per 0.3 g dry cells, with an emulsification index of 55.5%, a protein content of 0.488 mg/mL, and a carbohydrate content of 5.4 mg/g. SDS-PAGE revealed a molecular mass of 38 kDa. FTIR confirmed the presence of glycoprotein, while HPLC revealed various molecular weight fractions, including monosaccharides, polysaccharides, and glycoproteins. SEM-EDX analysis confirmed porous, aggregated biopolymer structures with an elemental composition predominantly consisting of carbon, oxygen, nitrogen, and phosphorus. 1H NMR validated glycoprotein structures with characteristic functional groups. Toxicity evaluation indicated an LD above 5000 mg/kg. Sensory analysis demonstrated functional properties comparable to those of commercial emulsifiers.

Discussion

Physicochemical, structural, and functional analyses jointly support the classification of the purified compound as a glycoprotein-based bioemulsifier. The absence of toxicity at high doses supports its safety; however, long-term assessments and broader application across food matrices are recommended.

Conclusion

The bioemulsifier from demonstrates promising emulsification, physicochemical, toxicological, and sensory properties, supporting its potential use as a food additive.

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2025-12-22
2026-02-11

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Optimization of Bioemulsifier Extraction from Candida tropicalis Isolated from Overripe Banana and its Potential as a Food Additive
Bentham Science Publishers ; https://doi.org/10.2174/0122115501409925251206220128
/content/journals/cbiot/10.2174/0122115501409925251206220128
/content/journals/cbiot/10.2174/0122115501409925251206220128
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  • Article Type:     Research Article
Keywords: glycoprotein ; SDS-page analysis ; Candida tropicalis ; gel filtration chromatography ; Bioemulsifiers ; high molecular weight

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