Bioemulsifying potential of exopolysaccharide produced by an indigenous species of Aureobasidium pullulans RYLF10

In this study, the bioemulsifying potential of exopolysaccharide produced by an indigenous species of Aureobasidium pullulans RYLF10 has been determined and various factors affecting the emulsification activity has been evaluated. The emulsification activity was determined with 8 different vegetable oils (olive, soybean, sesame, sunflower, coconut, mustard, groundnut and almond oil) which are mainly used for various food purposes. The result obtained revealed the emulsification activity (%EA) of the test EPS was quite fair with all the vegetable oils used in the study. However, it was found maximum (56%) with olive oil at the concentration of 1.5% and was very much comparable with the emulsification activity of gum Arabic, the standard emulsifier. Therefore, the olive oil was used for studies related to various factors affecting the emulsification activity of the test emulsifier. The emulsion formed was found to be oil in water (o/w) type which possessed remarkable temperature, pH and salt for 24 hours. Droplet size analysis of the test emulsifier revealed to possess monomodal type of size distribution with droplet size of 105 μm which was responsible for stabilizing the emulsion. The result obtained suggest that the emulsion of the test EPS with olive oil can potentially be used in various food applications where olive oil is used.