Application of a Biosurfactant Produced by Bacillus cereus UCP 1615 from Waste Frying Oil as an Emulsifier in a Cookie Formulation

Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, industrial use of microbial biosurfactants has been hampered by high production costs related mainly expensive substrates. The search for low-cost alternative substrates is one strategies adopted overcome this problem. In present study, a biosurfactant produced Bacillus cereus UCP1615 fermentation in medium supplemented with waste frying soybean oil as substrate was evaluated bioemulsifier cookies. its emulsifying capacity against different vegetable oils, antioxidant activity toxicity, demonstrating favorable results food. particular, it showed satisfactory at tested concentrations no cytotoxicity L929 (mouse fibroblast) Vero (monkey kidney epithelial) cell lines using MTT assay. then added (0.25%, 0.5% 1%) standard cookie dough formulation evaluate physicochemical characteristics product. Cookies formulated exhibited similar energy physical those obtained but lower moisture content. also ensured good preservation texture after 45 days storage. These suggest that potential application green emulsifier accordance demands current market biocompatible products.