With the global trend towards the consumption of natural foods and beverages, major research is being directed towards the development of technology-based natural ingredients processes and systems and integrated solutions for the food and beverage industry. In addition, to promote the efficiency of the food supply chain as well as the quality and safety of food to meet the demands of a rapidly growing world population, it is necessary to develop natural ingredients, including BSs with adequate properties for commercial products use in emulsification, gelling and stabilizing. However, there are few researches in this area and most of them are limited by the production costs and by the difficulties of the choice of microorganisms considered as GRAS (Generally Recognized as Safe). Despite these obstacles, we believe in the development of new technologies with less detrimental effects on the environment based on BSs as alternative additives for the food industry.
|Title of host publication||Microbial Biosurfactants and their Environmental and Industrial Applications|
|Editors||Rengathavasi Thavasi, Ibrahim Banat|
|Number of pages||257|
|Publication status||Published - 19 Dec 2018|
Campos, J. M., Sarubbo, LA., & Banat, I. (2018). Natural and Microbial Biosurfactants’ Use in the Food Industry. In R. Thavasi, & I. Banat (Eds.), Microbial Biosurfactants and their Environmental and Industrial Applications (pp. 242). CRC Press.