Advertisement

Microbial biosurfactants as additives for food industries

Authors

  • Jenyffer Medeiros Campos,

    1. Dept. de Nutrição, Universidade Federal de Pernambuco, Programa de Pós-graduação em Nutrição, Av. Prof. Moraes Rego, 1235, Cidade Universitária, Recife, PE, Brazil
    Search for more papers by this author
  • Tânia Lúcia Montenegro Stamford,

    1. Dept. de Nutrição, Universidade Federal de Pernambuco, Programa de Pós-graduação em Nutrição, Av. Prof. Moraes Rego, 1235, Cidade Universitária, Recife, PE, Brazil
    Search for more papers by this author
  • Leonie Asfora Sarubbo,

    Corresponding author
    1. Centro de Ciências e Tecnologia, Universidade Católica de Pernambuco, Rua do Príncipe, 526, Boa Vista, Recife, PE, Brazil
    • Correspondence concerning this article should be addressed to L.A. Sarubbo at leonie@unicap.br

    Search for more papers by this author
  • Juliana Moura de Luna,

    1. Centro de Ciências e Tecnologia, Universidade Católica de Pernambuco, Rua do Príncipe, 526, Boa Vista, Recife, PE, Brazil
    Search for more papers by this author
  • Raquel Diniz Rufino,

    1. Centro de Ciências e Tecnologia, Universidade Católica de Pernambuco, Rua do Príncipe, 526, Boa Vista, Recife, PE, Brazil
    Search for more papers by this author
  • Ibrahim M. Banat

    1. School of Biomedical Sciences, Faculty of Life and Health Sciences, University of Ulster, Northern Ireland, U.K.
    Search for more papers by this author

Abstract

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

Ancillary