Professional Documents
Culture Documents
Review
Biosurfactants in
food industry
M. Nitschkea,*
and S.G.V.A.O. Costab
a
Department of Microbiology,
EMBRAPA Food Technology, Av. das Americas,
29501, Rio de Janeiro, RJ CEP 23020-470, Brazil
(Tel.: D55 21 24109590; fax: D55 21 24101090;
e-mail: nitschke@ctaa.embrapa.br)
b
Department of Biochemistry and Microbiology,
Institute of Biological Sciences,
UNESP/Rio Claro, Av. 24-A, 1515,
CEP 13506-900, C.Postal 199,
Rio Claro- SP, Brazil
The increasing environmental concern about chemical surfactants triggers attention to microbial-derived surface-active
compounds essentially due to their low toxicity and biodegradable nature. At present, biosurfactants are predominantly
used in remediation of pollutants; however, they show potential applications in many sectors of food industry. Associated
with emulsion forming and stabilization, antiadhesive and antimicrobial activities are some properties of biosurfactants,
which could be explored in food processing and formulation.
Potential applications of microbial surfactants in food area and
the use of agroindustrial wastes as alternative substrates for
their production are discussed.
Introduction
Surfactants are amphiphilic compounds containing both
hydrophobic (nonpolar) and hydrophilic (polar) moieties
that confer ability to accumulate between fluid phases
such as oil/water or air/water, reducing the surface and interfacial tensions and forming emulsions (Desai & Banat,
1997). The surface activity properties make surfactants
one of the most important and versatile class of chemical
products, used on a variety of applications in household,
industry and agriculture (Deleu & Paquot, 2004).
* Corresponding author.
0924-2244/$ - see front matter 2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.tifs.2007.01.002
M. Nitschke, S.G.V.A.O. Costa / Trends in Food Science & Technology 18 (2007) 252e259
Microorganism
Pseudomonas aeruginosa
Rhodococcus erithropolis,
Arthobacter sp.
Candida bombicola, Candida
apicola
Candida antartica
Bacillus subtilis
Pseudomonas fluorescens
Bacillus licheniformis
Serratia marcescens
Acinetobacter sp.,
Corynebacterium lepus
Corynebacterium insidibasseosum
Acinetobacter calcoaceticus
Acinetobacter radioresistens
Candida lipolytica
Candida tropicalis
Acinetobacter calcoaceticus
Cyanobacteria
Adapted from Deleu and Paquot, 2004; Desai and Banat, 1997;
and Rosenberg and Ron, 1999.
253
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M. Nitschke, S.G.V.A.O. Costa / Trends in Food Science & Technology 18 (2007) 252e259
phosphoreum 10 times lower than rhamnolipids, demonstrating the higher toxicity of the chemical-derived surfactant. When comparing the toxicity of six biosurfactants,
four synthetic surfactants and two commercial dispersants,
Poremba, Gunkel, Lang, and Wagner (1991b) found that
most biosurfactants were degraded faster, except for a synthetic sucrose-stearate that showed structure homology to
glycolipids and was degraded more rapidly than the biogenic glycolipids (rhamnolipids, trehalose lipids, sophorose
lipids). These authors also reported that biosurfactants
showed higher EC50 (effective concentration to decrease
50% of test population) values than synthetic dispersants.
A biosurfactant from P. aeruginosa was compared with
a synthetic surfactant (Marlon A-350) widely used in industry in terms of toxicity and mutagenic properties. Both assays indicated the higher toxicity and mutagenic effect of
the chemical-derived surfactant whereas biosurfactant was
considered slightly to non-toxic and non-mutagenic (Flasz
et al., 1998). The comparison of acute and chronic toxicity
of three synthetic surfactants (Corexit, 9500, Triton X-100,
PSE-61) and three microbiological derived surfactants
(rhamnolipid, emulsan, biological cleanser PES-51) commonly used in oil spill remediation revealed that PES-61
(synthetic surfactant) and Emulsan (biosurfactant) were
the least toxic whereas Triton X-100 (synthetic) was the
most toxic (Edwards, Lepo, & Lewis, 2003).
Rhamnolipid surfactants are presently produced at
commercial scale by Jeneil Biosurfactant Corp. (www.
biosurfactant.com) which offers diverse formulations for
different purposes. Recently, they developed a biofungicide
formulation to prevent plant pathogenic fungi that was
considered of low acute mammalian toxicity and nonmutagenic and was approved by FDA for use in fruit,
vegetables and legume crops. Additionally, the greater consumer awareness of adverse allergic effects caused by artificial products stimulates the development of alternative
ingredients, thus opening an excellent opportunity to
expand the use of natural surfactants of microbial origin
(Cameotra & Makkar, 1998).
Emulsion forming and emulsion breaking
An emulsion is a heterogeneous system, consisting of at
least one immiscible liquid intimately dispersed in another
in the form of droplets, whose diameter in general exceeds
0.1 mm. Emulsions have an internal or dispersed and an external or continuous phase, so there are generally two types:
oil-in-water (o/w) or water-in-oil (w/o) emulsions. Such
systems possess a minimal stability, which may be accentuated by additives such as surface-active agents (surfactants). Thus, stable emulsions can be produced with a life
span of months and years (Velikonja & Kosaric, 1993).
Biosurfactants may stabilize (emulsifiers) or destabilize
(de-emulsifiers) the emulsion. High-molecular-mass biosurfactants are in general better emulsifiers than low-molecularmass biosurfactants. Sophorolipids from Torulopsis bombicola
have been shown to reduce surface and interfacial tension
M. Nitschke, S.G.V.A.O. Costa / Trends in Food Science & Technology 18 (2007) 252e259
255
Antiadhesive agents
A biofilm is described as a group of bacteria that have
colonized a surface. The biofilm not only includes the bacteria, but it also describes all of the extracellular material
produced at the surface and any material trapped within
the resulting matrix (Hood & Zottola, 1995). The first
step on biofilm establishment is bacterial adherence which
is affected by factors including microorganism species,
hydrophobicity of surface and electrical charges involved,
environmental conditions and ability of microorganisms
to produce extracellular polymers that help cells to anchor
to surfaces (Zottola, 1994). Bacterial biofilms present in
food industry surfaces are potential sources of contamination, which may lead to food spoilage and disease transmission (Hood & Zottola, 1995). Due to the fact that food
processors have a zero tolerance levels for pathogens like
Salmonella and also (in most countries) for Listeria monocytogenes, a single adherent cell may be as significant as
a well developed biofilm; thus controlling the adherence
of microorganisms to food contact surfaces is an essential
step in providing safe and quality products to consumers
(Hood & Zottola, 1995).
The involvement of biosurfactants in microbial adhesion
and detachment from surfaces has been investigated. A surfactant released by Streptococcus thermophilus has been
used for fouling control of heat-exchanger plates in pasteurizers as it retards the colonization of other thermophilic
strains of Streptococcus responsible for fouling (Busscher,
van der Kuij-Booij, & van der Mei, 1996).
The bioconditioning of surfaces through the use of microbial surfactants have been suggested as a new strategy to
reduce adhesion. Pre-treatment of silicone rubber with
S. thermophilus surfactant inhibited by 85% the adhesion of
Candida albicans (Busscher, van Hoogmoed, GeertsemaDoornbusch, van der Kuij-Booij, & van der Mei, 1997)
whereas surfactants from Lactobacillus fermentum and Lactobacillus acidophilus adsorbed on glass, reduced by 77%
the number of adhering uropathogenic cells of Enterococcus
faecalis (Velraeds, van der Mei, Reid, & Busscher, 1996).
Lately, the biosurfactant from L. fermentum was reported
to inhibit Staphylococcus aureus infection and adherence
to surgical implants (Gan, Kim, Reid, Cadieux, & Howard,
2002). The use of biosurfactants released by Lactobacilli
strains is very promising once these microorganisms are naturally present in human flora and have also a probiotic effect
(Singh & Cameotra, 2004). Much more research is needed
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M. Nitschke, S.G.V.A.O. Costa / Trends in Food Science & Technology 18 (2007) 252e259
however, to understand the contribution of lactobacilli surfactants in preventing pathogen colonization, the biochemical aspects of biosynthesis and their structural characterization.
Surfactin decreased the amount of biofilm formation by
Salmonella typhimurium, Salmonella enterica, E. coli and
Proteus mirabilis in PVC plates and vinyl urethral catheters
(Mireles, Toguchi, & Harshey, 2001). Irie, oToole, and
Yuk (2005) demonstrated the disruption of Bordetella bronchiseptica biofilms by rhamnolipids and recently, it was
found that silicone rubber conditioned with rhamnolipids
reduced the adhesion rates of Streptococcus salivarius and
Candida tropicalis by 66%. The number of adhered cells
of S. aureus, S. epidermidis, S. salivarius and C. tropicalis
was reduced by 48% and the perfusion of biosurfactant to
adhered cells produced a high detachment (96%) of microorganisms (Rodrigues, Banat, van der Mei, Teixeira, &
Oliveira, 2006).
The use of biosurfactants, which disrupts biofilms and
reduce adhesion, in combination with antibiotics could represent a novel antimicrobial strategy, once antibiotics are in
general less effective against biofilms than planktonic cells;
the disruption of biofilm by biosurfactant can facilitate the
antibiotic access to the cells (Irie et al., 2005).
The promising results of these works, with medical focus,
suggest a potential application of biosurfactants for surface
conditioning in food industry, since both the surface
materials and microorganisms involved are of common
interest.
An interesting work regarding the use of biosurfactants
to inhibit the adhesion of the pathogen L. monocytogenes
in two types of surfaces classically used in food industry
has been conducted by the group of Meylheuc, van Oss,
and Bellon-Fontaine (2001). The preconditioning of stainless steel and PTFE surfaces with a biosurfactant obtained
from Pseudomonas fluorescens inhibits the adhesion of
L. monocytogenes L028 strain. A significant reduction
(>90%) was attained in microbial adhesion levels in stainless steel whereas no significant effect was observed in
PTFE. Further work demonstrated that the prior adsorption of P. fluorescens surfactant in stainless steel also favored the bactericidal effect of disinfectants (Meylheuc,
Renault, & Bellon-Fontaine, 2006). The ability of adsorbed biosurfactants obtained from Gram-negative
(P. fluorescens) and Gram-positive (Lactobacillus helveticus) bacteria isolated from foodstuffs, in inhibiting the adhesion of L. monocytogenes to stainless steel was recently
investigated. Adhesion tests showed that both biosurfactants were effective by decreasing strongly the level of
contamination of the surface. The antiadhesive biologic
coating reduced either the total adhering flora and the viable/cultivable adherent L. monocytogenes on stainless
steel surfaces (Meylheuc et al., 2006). Preliminary studies
regarding the corrosion effect of P. fluorescens surfactant
in stainless steel suggested that it has also a good potential
as corrosion inhibitor (Dagbert, Meylheuc, & BellonFontaine, 2006).
M. Nitschke, S.G.V.A.O. Costa / Trends in Food Science & Technology 18 (2007) 252e259
The meat processing industry is seeking new applications for abundantly available, inexpensive animals fats.
Sophorolipid production by C. bombicola was studied as
a model of fat utilization for biosurfactant production. In
a pH controlled fermenter, 120 g/L of sophorolipid was obtained and the cells at the end of fermentation contained
37% of protein and 14% lipids (Deshpande & Daniels,
1995).
Frying oils is produced in large quantities for use both
in the food industry and at the domestic scale. Haba, Espuny, Busquets, and Manresa (2000) studied a screening
process for the selection of microorganisms strains able
to grow on frying oils (sunflower and olive) and accumulate surface-active compounds in the culture media. P. aeruginosa 47T2 was selected, showing a final production of
rhamnolipid of 2.7 g/L and a production yield of 0.34 g
rhamnolipid/g substrate. Sunflower oil soapstock was assayed as the carbon source for rhamnolipid production
by P. aeruginosa LBI strain, giving a final surfactant
concentration of 12 g/L in shaker and 16 g/L in bioreactor
experiments (Benincasa, Contiero, Manresa, & Moraes,
2002). Equally Nitschke et al. (2005) evaluated edible oil
soapstocks as alternative low-cost substrates for the production of rhamnolipids by P. aeruginosa LBI strain.
Wastes obtained from soybean, cottonseed, babassu, palm
and corn oil refinery were tested. The soybean soapstock
waste was the best substrate, generating 11.7 g/L of rhamnolipids and a production yield of 75%. Vegetable oils and
residues from vegetable oil refinery are among the most
used low-cost substrates for rhamnolipids production
(Nitschke et al., 2005).
257
considered the most promising strain and whey as a potential alternative substrate.
Carbohydrate-rich residues
Fox and Bala (2000) demonstrated that potato processing effluent was suitable alternative carbon source to generate surfactant from B. subtilis ATCC 21332. B. subtilis
expresses an a-amylase which permits the utilization of
a starch-rich potato waste as substrate for biosurfactant production (Thompson, Fox, & Bala, 2000). Cassava wastewater is a carbohydrate-rich residue generated at large
amounts during the processing of cassava flour. This residue proved to be an appropriate substrate for biosurfactant
biosynthesis, providing not only bacterial growth and product accumulation but also a surfactant that has interesting
and useful properties with potential for many industrial
applications (Nitschke & Pastore, 2003, 2004).
Molasses is a by-product of the sugar industry that is low
in price compared to other conventional sugar sources like
sucrose or glucose and is rich in other nutrients such as
minerals and vitamins (Makkar & Cameotra, 2002). Two
B. subtilis strains were able to produce lipopeptide surfactants using minimal medium supplemented with molasses
as carbon source (Makkar & Cameotra, 1997). Molasses
and corn steep liquor were used as the primary carbon
and nitrogen sources for production of rhamnolipid biosurfactants by P. aeruginosa GS3; the interfacial tension of
culture medium against crude oil was reduced from 21 to
0.47 mN/m (Patel & Desai, 1997).
Future trends
Biosurfactants show several properties which could be
useful in many fields of food industry; recently, their antiadhesive activity has attracted attention as a new tool to
inhibit and disrupt the biofilms formed in food contact
surfaces. The combination of particular characteristics
such as emulsifying, antiadhesive and antimicrobial activities presented by biosurfactants suggests potential application as multipurpose ingredients or additives.
Scant information regarding toxicity, combined with
high production costs seems to be the major cause for the
limited uses of biosurfactants in food area. However, the
use of agroindustrial wastes can reduce the biosurfactants
production costs as well as the waste treatment expends,
and also renders a new alternative for food and food-related
industries not only for valorizing their wastes but also to
becoming microbial surfactant producers. Biosurfactants
obtained from GRAS microorganisms like Lactobacilli
and yeasts are of great promise for food and medicine
applications though, much more research is already required
on this field. The prospect of new types of surface-active
compounds from microorganisms can contribute for the detection of different molecules in terms of structure and properties, but the toxicological aspects of new and current
biosurfactants should be emphasized in order to certify the
safe of these compounds for food utilization.
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