ArticleFrontiers in nutrition2026
Bacterial lipopeptides from
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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 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.
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