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Microbial biosurfactants as additives for food industries
Author(s) -
Campos Jenyffer Medeiros,
Montenegro Stamford Tânia Lúcia,
Sarubbo Leonie Asfora,
de Luna Juliana Moura,
Rufino Raquel Diniz,
Banat Ibrahim M.
Publication year - 2013
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.1796
Subject(s) - food industry , biochemical engineering , bioprocess , biodegradation , pulp and paper industry , emulsion , chemistry , microbiology and biotechnology , environmental science , food science , organic chemistry , chemical engineering , biology , engineering
Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro‐industrial wastes as alternative substrates for their production are discussed. © 2013 American Institute of Chemical Engineers Biotechnol. Prog ., 29:1097–1108, 2013