Recent updates on biosurfactant/s in Food industry

Surekha K Satpute, Smita S Zinjarde, Ibrahim M Banat

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Abstract

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
Pages1-20
ISBN (Print)9781138061385
Publication statusPublished - 18 Mar 2018

Keywords

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

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  • Cite this

    Satpute, S. K., Zinjarde, S. S., & Banat, I. M. (2018). Recent updates on biosurfactant/s in Food industry. In Microbial Cell Factories (pp. 1-20). Taylor & Francis.