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Bacterial lipopeptides from bacillus: natural biostructuring agents for improving texture and stability in tomato-based functional foods

2026-06-08Artigo científico Acesso aberto
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datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorGharsallah, Houda
dc.contributor.authorNgameni Tchonkouang, Rose Daphnee
dc.contributor.authorMabrouk, Aymen Ben
dc.contributor.authorJaoued, Najeh
dc.contributor.authorTas, Ozan
dc.contributor.authorBoufi, Sami
dc.contributor.authorVieira, Margarida
dc.contributor.authorOztop, Mecit Halil
dc.contributor.authorZarai, Zied
dc.date.accessioned2026-07-08T10:04:57Z
dc.date.available2026-07-08T10:04:57Z
dc.date.issued2026-06-08
dc.description.abstractIntroduction: Recent advances in functional food formulation have highlighted bacterial lipopeptides as natural biomolecules capable of replacing synthetic additives while enhancing the physicochemical properties of food systems. Their amphiphilic structure makes them promising candidates for improving texture, stability, and emulsification in complex matrices such as tomato-based products. Methods: In this study, lipopeptides produced by Bacillus strains were structurally characterized using 1 H-NMR and two-dimensional 1 H–1 H COSY spectroscopy to confirm their amphiphilic nature. Tomato-based formulations (juice and sauce) were enriched with lipopeptides at concentrations of 0.5, 1.0, and 2.0 g/L. Rheological behavior was evaluated under steady-shear conditions to assess flow properties and time-dependent structural changes. Results: Spectroscopic analysis confirmed the presence of characteristic aliphatic fatty acid chains and peptide residues, validating the lipopeptidic structure. All formulations exhibited shear-thinning behavior; however, the addition of lipopeptides significantly influenced time-dependent rheological properties. Improved texture, viscoelasticity, and stability were observed, with optimal performance achieved at low-to-moderate concentrations (H6: 0.5–1 g/kg; S15: up to 2 g/kg). Higher concentrations led to partial network disruption and reduced system stability. Discussion: These findings demonstrate that bacterial lipopeptides act as effective natural bio-structuring agents in tomato-based products. Their ability to enhance microstructural integrity and emulsification without compromising stability at optimal concentrations highlights their potential as sustainable alternatives to synthetic additives in functional food development.eng
dc.identifier.doi10.3389/fnut.2026.1830310
dc.identifier.issn2296-861X
dc.identifier.urihttp://hdl.handle.net/10400.1/29236
dc.language.isoeng
dc.peerreviewedyes
dc.publisherFrontiers Media
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationCHANGE - Global Change and Sustainability Institute
dc.relation.ispartofFrontiers in Nutrition
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBacillus
dc.subjectBacterial lipopeptides
dc.subjectFunctional foods
dc.subjectNatural bio-structuring agents
dc.subjectRheology
dc.subjectTomato-based products
dc.titleBacterial lipopeptides from bacillus: natural biostructuring agents for improving texture and stability in tomato-based functional foodseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/05183/2020
oaire.awardNumberUIDP/05183/2020
oaire.awardNumberLA/P/0121/2020
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleCHANGE - Global Change and Sustainability Institute
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0121%2F2020/PT
oaire.citation.startPage1830310
oaire.citation.titleFrontiers in Nutrition
oaire.citation.volume13
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameNgameni Tchonkouang
person.familyNameVieira
person.givenNameRose Daphnee
person.givenNameMargarida
person.identifier2836641
person.identifier.ciencia-id521D-EF12-1471
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0002-0039-6792
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id7202140775
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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