Bacterial lipopeptides from <i>Bacillus</i>: natural biostructuring agents for improving texture and stability in tomato-based functional foods

Date

2026-06-01

Author

Gharsallah, Houda
Tchonkouang, Rose Daphnee
Ben Mabrouk, Aymen
Jaoued, Najeh
Taş, Ozan
Boufi, Sami
Vieira, Maria Margarida Cortez
Öztop, Halil Mecit
Zarai, Zied

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Introduction 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 1H-NMR and two-dimensional 1H-1H 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.

URI

https://hdl.handle.net/11511/119847

Collections

Department of Food Engineering, Article