Evaluation of the Emulsification Properties of Marine-Derived Rhamnolipids for Encapsulation: A Comparison with Commercial Surfactants

Rhamnolipids are a class of glycolipids known for their surface and emulsifying activity. These molecules, produced by a few Gram-negative genera, mostly Pseudomonas, offer natural alternatives to synthetic surfactants in different industrial fields. This study examines the emulsifying and encapsulation performance of Rhamnolipids derived from the marine Antarctic bacterium <i>Pseudomonas gessardii</i> M15, comparing its emulsification ability and stability with those of commercial surfactants, Sodium dodecyl sulfate (SDS) and sucrose esters (SE), under extreme conditions of temperature and pH. The Rhamolipids were used to encapsulate Coenzyme Q10 with Arabic gum as the carrier matrix. Rhamnolipids exhibited surface and emulsifying activity comparable to that of SDS and superior to SE at neutral and basic pH levels. Their performance declined under acidic conditions, whereas exposure to 90 °C had no significant effects. The encapsulation efficiency of Coenzyme Q10 was significantly higher in the case of Rhamnolipids, with a percentage of encapsulated compound of 99.6 ± 0.2%, compared to the 38.2 ± 7.1% found when SDS was used. Rhamnolipids extracted from <i>Pseudomonas gessardii</i> M15 exhibit strong potential as a natural surfactant, particularly in formulations that require thermal stability and effective encapsulation. These findings support its use as a sustainable alternative to synthetic agents in diverse industrial settings.