Characterization of Starmerella bombicola sophorolipid microcapsules obtained via spray drying
DOI:
https://doi.org/10.34188/bjaerv9n1-101Palavras-chave:
bioactive compounds, clean label, biosurfactant, sophorolipids, food productsResumo
This study evaluated the microencapsulation of sophorolipids, which are antimicrobial and antioxidant biosurfactant produced by Starmerella bombicola, aiming to expand their potential applications within the food industry. The microcapsules of sophorolipids were developed using maltodextrin (MD) and Arabic gum (GA) as wall materials through spray drying. Parameters such as encapsulation efficiency, yield, particle size, zeta potential, polydispersity index, and microcapsules morphology were assessed. The results showed that the formulation containing 9g of sophorolipid had the highest yield (59.33%) and best encapsulation efficiency (38.1%) with a particle size of 1.432±89µm, however, its zeta point value was considered minimally stable (-7.75 mV). The formulation with 6g of sophorolipid showed 36.70% and 18.1% for yield and encapsulation efficiency respectively. Sophorolipids encapsulation presents potential as alternatives to chemical preservatives, especially for use in meat products, marking a novel and previously unexplored initiative.
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