RESUMEN
It is of fundamental interest to research and develop innovative biotechnologies, as well as bioproducts that replace or are alternatives to those of non-renewable origin, such as biosurfactants in relation to traditional surfactants used in various sectors. Consequently, there are a large number of experimental studies addressing different subjects, especially with the use of bacteria of the genus Pseudomonas; however, there is a lack of work that demonstrates the evaluation of this science produced to date. Therefore, this article discusses the production of biosurfactants by Pseudomonas with the aim of surveying and analyzing experimental articles on this topic. To realize this, a systematic search was carried out with well-defined temporal space, databases, and inclusion and exclusion criteria, based on metric studies that guided what information would be collected and the method of evaluation. Therefore, a large number of articles were selected, which demonstrated Pseudomonas aeruginosa as the bioagent mostly used in the tests, which aimed to improve the process in the area. Furthermore, interest in this field has increased over the years, predominantly in emerging market countries, where the most prominent authors on the topic are found. Therefore, it is necessary that there is an expansion of interest in the area to make the production of biosurfactants cheaper in areas that currently have greater development deficiencies, such as means of purifying the bioprocess and reducing foam formation in the bioprocess.
RESUMEN
We tested the hypothesis that milk proteins, through microencapsulation, guarantee protection against bioactive substances in coffee silverskin extracts. Therefore, the aim of this study was to carry out technological, nutritional and physicochemical characterisation of a coffee silverskin extract microencapsulated using instant skim milk powder and whey protein concentrate as wall materials. The aqueous extract of coffee silverskin was spray-dried using 10% (w/v) skim milk powder and whey protein concentrate. The samples were characterised by determining the water content, water activity, particle size distribution, colour analysis and total phenolic compound content as well as antioxidant activity using 2,2-diphenyl-radical 1-picrylhydrazyl scavenging methods, nitric oxide radical inhibition and morphological analysis. The product showed water activity within a range that ensured greater stability, and the reduced degradation of the dried coffee silverskin extract with whey protein concentrate resulted in better rehydration ability. The luminosity parameter was higher and the browning index was lower for the encapsulated samples than for the pure coffee silverskin extract. The phenolic compound content (29.23 ± 8.39 and 34.00 ± 8.38 mg gallic acid equivalents/g for the coffee silverskin extract using skimmed milk powder and whey protein concentrate, respectively) and the antioxidant activity of the new product confirmed its potential as a natural source of antioxidant phenolic compounds. We conclude that the dairy matrices associated with spray drying preserved the bioactive and antioxidant activities of coffee silverskin extracts.