Thraeib Jaffar Z, Altemimi Ammar B, Jabbar Abd Al-Manhel Alaa, Abedelmaksoud Tarek Gamal, El-Maksoud Ahmed Ali Abd, Madankar Chandu S, Cacciola Francesco
Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq.
Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.
Life (Basel). 2022 Jun 20;12(6):924. doi: 10.3390/life12060924.
There is a growing interest in the development and use of natural emulsifiers, which provide biodegradability as well as non-toxicity along with giving better performance compared to existing emulsifying agents used in the food industry. A large variety of sources of starting material, i.e., the microorganisms, are available to be used, hence giving a diverse range of applications. The focus of this review paper is on the production of bioemulsifiers, which are said to be "green surfactants", from fungi, bacteria and yeasts; furthermore, an overview pertaining to the knowledge gained over the years in terms of characterization techniques is reported. The methods used for the characterization and isolation such as TLC, GC-MS, HPLC, NMR have also been studied. The end-application products such as cookies, muffins, and doughs along with the methods used for the incorporation of bioemulsifiers, microorganisms from which they are derived, properties imparted to the product with the use of a particular bioemulsifier and comparison with the existing food grade emulsifiers has been discussed in detail. The future prospects indicate that newer bioemulsifiers with anti-microbial, anti-oxidant and stabilization properties will prove to have a larger impact, and emphasis will be on improving the performance at an economically viable methodology.
人们对天然乳化剂的开发和使用越来越感兴趣，与食品工业中现有的乳化剂相比，天然乳化剂具有生物可降解性和无毒性，同时性能更佳。有各种各样的起始原料来源，即微生物，可供使用，因此应用范围广泛。这篇综述论文的重点是从真菌、细菌和酵母中生产被称为“绿色表面活性剂”的生物乳化剂；此外，还报告了多年来在表征技术方面所获得知识的概述。还研究了用于表征和分离的方法，如薄层色谱法（TLC）、气相色谱 - 质谱联用（GC-MS）、高效液相色谱法（HPLC）、核磁共振（NMR）。还详细讨论了最终应用产品，如饼干、松饼和面团，以及生物乳化剂的掺入方法、它们所衍生的微生物、使用特定生物乳化剂赋予产品的特性以及与现有食品级乳化剂的比较。未来前景表明，具有抗菌、抗氧化和稳定性能的新型生物乳化剂将产生更大影响，并且重点将放在以经济可行的方法提高性能上。
