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

Authors

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

Published in

Frontiers in nutrition. Volume 13. Pages 1830310. Epub Jun 08, 2026.

Abstract

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.
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.
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.
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.

PMID:
42339353
Bibliographic data and abstract were imported from PubMed on 24 Jun 2026.

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