Venkataraman Swethaa, Rajendran Devi Sri, Vaidyanathan Vinoth Kumar
Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India.
Food Sci Biotechnol. 2023 Nov 30;33(2):245-273. doi: 10.1007/s10068-023-01435-6. eCollection 2024 Jan.
Microbial biosurfactants surpass synthetic alternatives due to their biodegradability, minimal toxicity, selective properties, and efficacy across a wide range of environmental conditions. Owing to their remarkable advantages, biosurfactants employability as effective emulsifiers and stabilizers, antimicrobial and antioxidant attributes, rendering them for integration into food preservation, processing, formulations, and packaging. The biosurfactants can also be derived from various types of food wastes. Biosurfactants are harnessed across multiple sectors within the food industry, ranging from condiments (mayonnaise) to baked goods (bread, muffins, loaves, cookies, and dough), and extending into the dairy industry (cheese, yogurt, and fermented milk). Additionally, their impact reaches the beverage industry, poultry feed, seafood products like tuna, as well as meat processing and instant foods, collectively redefining each sector's landscape. This review thoroughly explores the multifaceted utilization of biosurfactants within the food industry as emulsifiers, antimicrobial, antiadhesive, antibiofilm agents, shelf-life enhancers, texture modifiers, and foaming agents.
微生物生物表面活性剂因其可生物降解性、低毒性、选择性特性以及在广泛环境条件下的功效而优于合成替代品。由于其显著优势，生物表面活性剂可作为有效的乳化剂和稳定剂、抗菌剂和抗氧化剂，使其能够融入食品保鲜、加工、配方和包装中。生物表面活性剂也可以从各种类型的食品废料中获得。生物表面活性剂在食品工业的多个领域得到应用，从调味品（蛋黄酱）到烘焙食品（面包、松饼、面包、饼干和面团），并延伸到乳制品行业（奶酪、酸奶和发酵乳）。此外，它们的影响还涉及饮料行业、家禽饲料、金枪鱼等海产品以及肉类加工和即食食品，共同重新定义了每个行业的格局。本综述全面探讨了生物表面活性剂在食品工业中作为乳化剂、抗菌剂、抗粘附剂、抗生物膜剂、保质期延长剂、质地改良剂和发泡剂的多方面应用。
