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<p>Bio-emulsifiers represent a class of naturally occurring compounds produced by microorganisms that effectively stabilize emulsions by reducing the interfacial tension between immiscible liquid phases. Their biodegradable nature and environmental compatibility provide a sustainable alternative to conventional synthetic emulsifiers, which traditionally rely on petroleum-derived components that may have potential environmental and health implications. This investigation focuses on the isolation and characterization of bio-emulsifier producing bacteria from waste cooking oil, with particular emphasis on <i>Pseudomonas aeruginosa</i>, a species recognized for its promising applications in food emulsification systems. Bacterial strains were selected based on their morphological characteristics and the capacity to produce extracellular bio-surfactants with effective surface tension reduction properties. A comprehensive screening approach incorporated multiple analytical methods, including blood haemolytic activity, emulsification assays, methylene blue tests, drop collapse evaluation, CTAB analysis, and surface tension measurements. FTIR spectroscopic analysis confirmed the presence of characteristic bio-surfactants components, including lipids, fatty acids, proteins, and peptides. The study revealed significant antimicrobial and antifungal activities of the isolated bio-surfactants, achieving an impressive emulsification index (E24) of 87.5% at 150 µL concentration. These findings demonstrate the potential competitiveness of these biologically-derived surfactants compared to their synthetic counterparts in food applications, addressing the increasing market demand for sustainable and functional food additives.</p>

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Valorization of Agricultural Food Waste: Extraction and Characterization of Pseudomonas aeruginosa Bio-Emulsifiers for Sustainable Food Applications

  • 期刊论文

  • 发表日期：

    2025年8月29日

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  • D. Kavitha,
  • R. Ramyadevi,
  • M. Sureshkumar,
  • P. Selvamaleeswaran,
  • P. Srinivasan,
  • R. C. Prasath,
  • M. Sherlin Nivetha

摘要

Bio-emulsifiers represent a class of naturally occurring compounds produced by microorganisms that effectively stabilize emulsions by reducing the interfacial tension between immiscible liquid phases. Their biodegradable nature and environmental compatibility provide a sustainable alternative to conventional synthetic emulsifiers, which traditionally rely on petroleum-derived components that may have potential environmental and health implications. This investigation focuses on the isolation and characterization of bio-emulsifier producing bacteria from waste cooking oil, with particular emphasis on Pseudomonas aeruginosa, a species recognized for its promising applications in food emulsification systems. Bacterial strains were selected based on their morphological characteristics and the capacity to produce extracellular bio-surfactants with effective surface tension reduction properties. A comprehensive screening approach incorporated multiple analytical methods, including blood haemolytic activity, emulsification assays, methylene blue tests, drop collapse evaluation, CTAB analysis, and surface tension measurements. FTIR spectroscopic analysis confirmed the presence of characteristic bio-surfactants components, including lipids, fatty acids, proteins, and peptides. The study revealed significant antimicrobial and antifungal activities of the isolated bio-surfactants, achieving an impressive emulsification index (E24) of 87.5% at 150 µL concentration. These findings demonstrate the potential competitiveness of these biologically-derived surfactants compared to their synthetic counterparts in food applications, addressing the increasing market demand for sustainable and functional food additives.