Toxicology Reports 2 (2015) 1164–1170 Contents lists available at ScienceDirect Toxicology Reports journal homepage: www.elsevier.com/locate/toxrep Formulation of mayonnaise with the addition of a bioemulsifier isolated from Candida utilis Jenyffer M. Campos a , Tânia L.M. Stamford a , Raquel D. Rufino b , Juliana M. Luna b , Thayza Christina M. Stamford a , Leonie A. Sarubbo b,∗ a Universidade Federal de Pernambuco (UFPE), Rua Nelson Chaves, s/n, Cidade Universitária, Recife, PE, Brazil b Centro de Ciências e Tecnologia, Universidade Católica de Pernambuco (UNICAP), Rua do Príncipe, Boa Vista, Recife, PE, Brazil a r t i c l e i n f o Article history: Received 3 August 2015 Received in revised form 20 August 2015 Accepted 20 August 2015 Available online 24 August 2015 Chemical compounds studied in this article: Glycerides (PubChem CID: 57.375.664) Xanthan (PubChem CID: 7107) Carboxymethylcellulose (PubChem CID: 6.328.154) Starch solution (PubChem CID: 439.341) Keywords: Biosurfactants Emulsion Foods a b s t r a c t Biosurfactants have a number of industrial applications due their diverse properties, such as emulsifica- tion, foaming, wetting, and surface activity. The aim of the present study was to produce a biosurfactant from Candida utilis and employ it in the formulation of a mayonnaise. The biosurfactant was produced in a mineral medium supplemented with glucose and canola waste frying oil at 150 rpm for 88 h. The product was biologically tested on rats and in different formulations of mayonnaise, which were submitted to microbiological evaluations. The biosurfactant was added to the diet of the rats for 21 days. Greater con- sumption was found of the experimental diet. Moreover, no changes were found in the liver or kidneys of the animals, demonstrating the absence of a toxic effect from the biosurfactant. Six different formu- lations of mayonnaise were prepared and tested regarding stability with the addition of carboxymethyl cellulose and guar gum (combined and isolated) after 30 days of refrigeration. The most stable formu- lation with the best quality was obtained with combination of guar gum and the isolated biosurfactant, with an absence of pathogenic microorganisms. In conclusion, the potential and innocuousness of the biosurfactant isolated from C. utilis indicates its safe use in food emulsions. © 2015 The Authors. Published by Elsevier Ireland Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). 1. Introduction Due to their physicochemical properties, microbial surface- active compounds are attractive for use in a wide variety of industrial and biotechnological applications as additives in foods, cosmetics, and detergent formulations [1,2]. Surfactants have been used in the food industry for centuries. The most useful property of these compounds is their ability to form stable emulsions, which improves the texture and creaminess of dairy products. Biosurfac- tants are also used to prolong the shelf life of products, solubilize vegetable oils, improve organoleptic properties in bakery and ice cream formulations and stabilize fats during the cooking process [3,4]. Naturally occurring surfactants, such a lecithin from egg yolk and various proteins from milk, are used in the preparation of food products, such as mayonnaise, salad dressing, and deserts. More recently, synthetic surfactants, such sorbitan esters and their ethoxylates and sucrose esters, have been used in food emulsions. ∗ Corresponding author. Fax: +55 81 21194000. E-mail address: leonie@unicap.br (L.A. Sarubbo). Hence, the understanding of the formation, structure and proper- ties of emulsions is essential to the stabilization of components in food products [5]. Campos et al. [6] recently published a review of the literature on the application of biosurfactants in the food industry due to their emulsifying properties, which contribute to consistency and texture, the solubilization of aromas and the sta- bilization of aerated systems. A number of studies have reported food formulations involving gelled emulsions [7], dispersions [8], nanoemulsions [9], and emul- sions in products such as mayonnaise and salad dressing. Emulsions have been developed with the inclusion of natural components, such as raw lentil powder [10], oatmeal flour [11], blends of gum arabic or propylene glycol alginate in admixture with xanthan [12], inulin [13,14], locust bean gum [15], and konjac glucomannan [16]. Emulsions also contribute to food preservation [17] and stability [18,19]. Due to the increasing use of surfactants, the identification of compounds with low toxicity and satisfactory surface activity prop- erties is of considerable interest. Thus, the aim of the present study was to apply the biosurfactant produced from Candida utilis as a safe bioemulsifier in the formulation of a mayonnaise. http://dx.doi.org/10.1016/j.toxrep.2015.08.009 2214-7500/© 2015 The Authors. Published by Elsevier Ireland Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/ by-nc-nd/4.0/).