Applications of Biosurfactants in Food

Abstract

Chemically synthesized surfactants have been used in food formulations, but chemically synthesized surfactants have associated problems such as toxicity claims, their chemical nature, and being ultimately nonbiodegradable. The growing concern about environmentally friendly products generated by synthetic surfactants favors biosurfactants for their green nature, that is, low toxicity and biodegradable nature. Biosurfactants exhibit ideal properties for incorporation in food and cosmetic formulations, such as reduction in surface tension and their emulsification potential, especially edible oil emulsification. Furthermore, the antimicrobial and antibiofilm potential of biosurfactants could be of great interest for food processing and to avoid contamination in food processing areas. Their antioxidant potential and other properties further advocate their use as functional ingredients in various food preparations.