Recent updates on biosurfactant/s in Food industry

Surekha K Satpute, Smita S Zinjarde, Ibrahim M Banat

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

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Biological surfactants particularly of microbial origin have recently been gaining increased interest in the surfactants markets. Diverse functional properties viz., surface, interfacial tension, foaming detergency and wettability of biosurfactant (BS) / bioemulsifier (BE) facilitate their wide application potentials in the industrial sector. Petrochemical based surfactant / emulsifiers do exhibit similar properties however, their toxic and non-biodegradable characteristics limit their uses or application in many industries particularly food related. The opportunities offered by BS/BE are encouraging for commercial exploitation particularly due to other beneficial properties to food industries such as antimicrobial, antibiofilm and antiadhesive, non-fouling utilities. Safety and freshness are essential for ingredients/components used in food/feed industries and BS properties mentioned above makes them highly applicable to such industries. This chapter deals with role of BS/BE in various food industries. We briefly discuss certain food and food wastes utilized for BS production process. The article also presents information of BS/BE mediated synthesis and stabilization of nanoparticles. We also highlight different formulations based on BS/BE reported in food industry.
Original languageEnglish
Title of host publicationMicrobial Cell Factories
PublisherTaylor & Francis
ISBN (Print)9781138061385
Publication statusPublished (in print/issue) - 18 Mar 2018


  • Biosuractant
  • biolemulsifier
  • biofilms
  • food
  • antimicrobial
  • lactic acid bacteria.


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