FROM YEAST TO TASTE: DEVELOPMENT OF MUFFINS WITH MICROBIAL OIL PRODUCED BY YARROWIA LIPOLYTICA

24rth International Conference ”Life Sciences for Sustainable Development”, Cluj-Napoca, Romanya, 25 - 27 Eylül 2025, ss.190, (Özet Bildiri)

Introduction: Sustainable food innovation has led to increased interest in microbial oils as

alternatives to plant-based fats. Microbial lipids from yeasts like Yarrowia lipolytica offer

environmental advantages and beneficial fatty acid profiles, including oleic and linoleic acids

(Beopoulos et al., 2009; Bellou et al., 2016). Their application in baked goods could reduce

reliance on conventional vegetable oils without compromising quality.

Aims: This study aimed to assess the feasibility of using Y. lipolytica microbial oil as a full or

partial replacement for sunflower oil in muffins.

Materials and Methods: Four muffin formulations were prepared using varying fat sources:

100% sunflower oil (control), 100% microbial oil, a 1:1 blend of sunflower and microbial oil,

and a formulation including 10% freeze-dried Y. lipolytica biomass (containing 54% lipids).

A trained panel (n = 10) assessed sensory attributes such as crust color, crumb structure,

texture, and overall acceptability using a 9-point hedonic scale. Fatty acid profiles of the oils

were analyzed by gas chromatography, and oxidative stability was measured using pressure

differential scanning calorimetry (PDSC).

Results: Microbial oil consisted mainly of linoleic (53.5%) and oleic acid (35.5%). The 50:50

blend had the highest acceptability (8.2/9), outperforming control in texture and mouthfeel.

Biomass muffins had darker crusts and denser crumbs but remained acceptable (7.0/9). PDSC

stability averaged τmax = 22.6 min.

Conclusion: Y. lipolytica oil is a promising sustainable fat alternative for bakery applications,

offering good sensory performance and oxidative stability.

Keywords: fatty acid composition, microbial oil, oxidative stability, sensory evaluation,

Yarrowia lipolytica.