Peterson Felipe Ferreira da Silva

@unicamp.br

Department of Food Engineering, School of Food Engineering
University of Campinas

Peterson Felipe Ferreira da Silva


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https://researchid.co/petersonfsilva

EDUCATION

PhD student in the Graduate Program in Food Engineering at the School of Food Engineering, University of Campinas. Holds a Master’s degree in Chemical Engineering from the Federal University of Pernambuco. Works in the field of bioprocesses and bioproducts.

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Biotechnology, Chemical Engineering
3

Scopus Publications

13

Scholar Citations

2

Scholar h-index

Scopus Publications

  • Biosurfactants in Food: Advances, Innovative Applications and Functional Perspectives
    Renata R. da Silva, Peterson F. F. da Silva, Carlos V. A. de Lima, Hozana de S. Ferreira, Jenyffer M. C. Guerra, et al.
    Foods, 2026
    Microbial biosurfactants have emerged as natural and sustainable alternatives to synthetic surfactants used in the food industry, due to the growing demand for biodegradable and safe ingredients. Produced by bacteria, fungi, and yeasts, these compounds exhibit important physicochemical properties, such as emulsifying capacity, surface tension reduction, foam stabilization, and favorable interaction with different food matrices. In addition to their technological function, they exhibit relevant biological activities, including antioxidant and antimicrobial action, which contribute to the control of lipid oxidation and microbiological deterioration. These characteristics make biosurfactants attractive for applications in emulsions, fermented beverages, aerated products, probiotic systems, and bioactive packaging. The objective of this work is to provide a narrative literature review that integrates recent advances in the production, functionality, safety, sustainability, and application perspectives of biosurfactants in the food sector. In the field of production, biotechnological advances have made it possible to overcome historical limitations such as high cost and low yield. Strategies such as the use of agro-industrial waste, metabolic engineering, microbial co-cultures, continuous fermentations, and in situ removal techniques have increased efficiency and reduced environmental impacts. Despite the advances, significant challenges remain. Future prospects and advances tend to facilitate industrial adoption and consolidate biosurfactants as strategic ingredients for the development of more sustainable, functional, and technologically advanced foods.
  • Candida utilis Biosurfactant from Licuri Oil: Influence of Culture Medium and Emulsion Stability in Food Applications
    Lívia Xavier de Araújo, Peterson Felipe Ferreira da Silva, Renata Raianny da Silva, Leonie Asfora Sarubbo, Jorge Luíz Silveira Sonego, et al.
    Fermentation, 2025
    Biosurfactants (BSs) are natural, biodegradable compounds crucial for replacing synthetic emulsifiers in the food industry, provided their production costs can be reduced through the use of sustainable and low-cost substrates. This study evaluated the viability of licuri oil as a carbon source for BS production by Candida utilis and assessed the product’s functional stability in food formulations. Production kinetics confirmed the yeast’s efficiency, reducing the water surface tension to a minimum of 31.55 mN·m−1 at 120 h. Factorial screening identified a high carbon-to-nitrogen ratio as the key factor influencing ST reduction. The isolated BS demonstrated high surface activity, with a Critical Micelle Concentration of 0.9 g·L−1. Furthermore, the cell-free broth maintained excellent emulsifying activity (E24 > 70%) against canola and motor oils across extreme pH, temperature, and salinity conditions. Twelve mayonnaise-type dressings were formulated, utilizing licuri oil, and tested for long-term physical stability. Six formulations, featuring the BS in combination with lecithin and/or egg yolk, remained stable without phase segregation after 240 days of refrigeration, maintaining a stable pH and suitable microbiological conditions for human consumption. The findings confirm that the valorization of licuri oil provides a route to produce a highly efficient and robust BS, positioning it as a promising co-stabilizer for enhancing the shelf-life and natural appeal of complex food emulsions.
  • Production and Optimization of Biosurfactant Properties Using Candida mogii and Licuri Oil (Syagrus coronata)
    Peterson F. F. da Silva, Renata R. da Silva, Leonie A. Sarubbo, Jenyffer M. C. Guerra
    Foods, 2024
    Optimizing biosurfactant (BS) production is key for sustainable industrial applications. This study investigated BS synthesis by Candida mogii using licuri oil, a renewable carbon source rich in medium-chain fatty acids. Process optimization was conducted via central composite design (CCD), adjusting concentrations of licuri oil, glucose, NH4NO3, and yeast extract. The predictive model achieved an R2 of 0.9451 and adjusted R2 of 0.8812. Under optimized conditions, C. mogii lowered water surface tension from 71.04 mN·m−1 to 28.66 mN·m−1, with a critical micelle concentration (CMC) of 0.8 g·L−1. The biosurfactant displayed high emulsification indices, exceeding 70% for canola, licuri, and motor oils, suggesting strong potential as an industrial emulsifier. FTIR and NMR analyses confirmed its glycolipid structure. Bioassays showed no toxicity to Lactuca sativa seeds, ensuring environmental safety, while antimicrobial tests demonstrated efficacy against Staphylococcus aureus and Escherichia coli, indicating its suitability as a biocidal agent. This work positions C. mogii BS from licuri oil as a promising alternative for bioremediation, biotechnology, and antimicrobial uses.

RECENT SCHOLAR PUBLICATIONS

  • Biosurfactants in Food: Advances, Innovative Applications and Functional Perspectives
    RR Silva, PFF Silva, CVA Lima, HS Ferreira, JMC Guerra, LA Sarubbo, ...
    Foods 15 (3), 508 , 2026
    2026.0
    Citations: 2
  • Candida utilis Biosurfactant from Licuri Oil: Influence of Culture Medium and Emulsion Stability in Food Applications
    LX Araújo, PFF Silva, RR Silva, LA Sarubbo, JLS Sonego, JMC Guerra
    Fermentation 11 (12), 679 , 2025
    2025.0
    Citations: 2
  • Production and Optimization of Biosurfactant Properties Using Candida mogii and Licuri Oil ( Syagrus coronata )
    PFF da Silva, RR da Silva, LA Sarubbo, JMC Guerra
    Foods 13 (24), 4029 , 2024
    2024.0
    Citations: 9
  • CARACTERIZAÇÃO E MODELAGEM PREDITIVA EM BEBIDA LÁCTEA FERMENTADA PROBIÓTICA ADICIONADA DE GELATINA DO PEIXE PESCADA AMARELA (Cynoscion acoupa)
    L Xavier, P Felipe, R Gonçalves, N Mello
    2022.0
  • Produção E Caracterização De Queijo Meia Cura Defumado Com Fumaça Líquida
    P FF da Silva, R G Silva, L X de Araújo, N MS Barbosa
    2022.0
  • Sustainable production of a glycolipid surfactant by Candida mogii using licuri oil: Kinetics, thermal stability, and oil removal efficiency
    PFF Silva, JVFL Cavalcanti, L Asfora Sarubbo, J Guerra
    Available at SSRN 6751100 , 0
  • Candida mogii: A PROMISSING YEAST FOR BIOSURFACTANT PRODUCTION
    PFF da Silva, JLS Sonego, JMC Guerra
  • GROWTH EVALUATION AND BIOSURFACTANT PRODUCTION BY Candida mogii IN A MEDIUM CONTAINING LICURI (Syagrus coronata) OIL
    PFF da Silva, RR da Silva, MV da Silva, JMC Guerra

MOST CITED SCHOLAR PUBLICATIONS

  • Production and Optimization of Biosurfactant Properties Using Candida mogii and Licuri Oil ( Syagrus coronata )
    PFF da Silva, RR da Silva, LA Sarubbo, JMC Guerra
    Foods 13 (24), 4029 , 2024
    2024.0
    Citations: 9
  • Biosurfactants in Food: Advances, Innovative Applications and Functional Perspectives
    RR Silva, PFF Silva, CVA Lima, HS Ferreira, JMC Guerra, LA Sarubbo, ...
    Foods 15 (3), 508 , 2026
    2026.0
    Citations: 2
  • Candida utilis Biosurfactant from Licuri Oil: Influence of Culture Medium and Emulsion Stability in Food Applications
    LX Araújo, PFF Silva, RR Silva, LA Sarubbo, JLS Sonego, JMC Guerra
    Fermentation 11 (12), 679 , 2025
    2025.0
    Citations: 2
  • CARACTERIZAÇÃO E MODELAGEM PREDITIVA EM BEBIDA LÁCTEA FERMENTADA PROBIÓTICA ADICIONADA DE GELATINA DO PEIXE PESCADA AMARELA (Cynoscion acoupa)
    L Xavier, P Felipe, R Gonçalves, N Mello
    2022.0
  • Produção E Caracterização De Queijo Meia Cura Defumado Com Fumaça Líquida
    P FF da Silva, R G Silva, L X de Araújo, N MS Barbosa
    2022.0
  • Sustainable production of a glycolipid surfactant by Candida mogii using licuri oil: Kinetics, thermal stability, and oil removal efficiency
    PFF Silva, JVFL Cavalcanti, L Asfora Sarubbo, J Guerra
    Available at SSRN 6751100 , 0
  • Candida mogii: A PROMISSING YEAST FOR BIOSURFACTANT PRODUCTION
    PFF da Silva, JLS Sonego, JMC Guerra
  • GROWTH EVALUATION AND BIOSURFACTANT PRODUCTION BY Candida mogii IN A MEDIUM CONTAINING LICURI (Syagrus coronata) OIL
    PFF da Silva, RR da Silva, MV da Silva, JMC Guerra