Biodiversity of Biosurfactants and Roles in Enhancing the (Bio)availability of Hydrophobic Substrates

Perfumo, Amedea; Rudden, Michelle; Marchant, Roger; Banat, Ibrahim M.

doi:10.1007/978-3-319-20796-4_35-1

Cited by 5 publications

(6 citation statements)

References 158 publications

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“…31 An emulsion consists of the dispersion of droplets of one liquid phase in another liquid phase, developing a stable, light-colored mixture separated by monolayers or aggregates of the tensioactive agent. 10,32 When oil is dispersed in water (O/W), the emulsion is considered direct and the continuous phase is aqueous. Water dispersed in oil (W/O) is considered a reverse microemulsion, with the oil constituting the continuous phase ( Figure 1).…”

Section: Biosurfactantsmentioning

confidence: 99%

“…As occurs with synthetic surfactants, the formation of micelles due to the action of a biosurfactant increases the solubility and availability of organic compounds, favoring the occurrence of microemulsions 31 . An emulsion consists of the dispersion of droplets of one liquid phase in another liquid phase, developing a stable, light‐colored mixture separated by monolayers or aggregates of the tensioactive agent 10,32 . When oil is dispersed in water (O/W), the emulsion is considered direct and the continuous phase is aqueous.…”

Section: Biosurfactantsmentioning

confidence: 99%

“…Trehalose lipids are also produced by the bacteria Mycobacterium , Nocardia , and Corynebacterium and are composed of a mycolic acid (long‐chain β‐hydroxycarboxylic acid) bonded to the disaccharide trehalose 63 . Rhamnolipids are among the most widely explored glycolipids and are comprised a units of rhamnose sugar united by an ester bond to units of 3‐hydroxy fatty acid through a β‐glycosidic bond 10,64 …”

Section: Biosurfactantsmentioning

confidence: 99%

“…These microorganisms can produce biosurfactants from oleaginous substrates, including agro-industrial waste products, such as glycerol, corn steep liquor and waste frying oil, which makes the industrial application of biosurfactants viable by lowering the production costs. 4,5 Biosurfactants are employed in diverse segments, partially or complete replacing chemical surfactants in widely consumed products, 6,7 such as detergents for washing clothes, 8,9 household cleaning and personal hygiene products 10,11 and cosmetics. 12 In the medical field, biosurfactants can serve as antimicrobial, antitumor, and antiinflammatory agents due to their bioactivity.…”

Section: Introductionmentioning

confidence: 99%

“…Biosurfactants are employed in diverse segments, partially or complete replacing chemical surfactants in widely consumed products, 6,7 such as detergents for washing clothes, 8,9 household cleaning and personal hygiene products 10,11 and cosmetics 12 . In the medical field, biosurfactants can serve as antimicrobial, antitumor, and anti‐inflammatory agents due to their bioactivity 13,14 .…”

Section: Introductionmentioning

confidence: 99%

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Biosurfactants: Production and application prospects in the food industry

Ribeiro

Guerra

Sarubbo

2020

Biotechnology Progress

109

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There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compounds are tolerant to common processing methods and can compete with synthetic surfactants with regards to the capacity to reduce surface and interfacial tensions as well as stabilise emulsions while offering the advantages of biodegradability and low toxicity. Among biosurfactant-producing microorganisms, some yeasts present no risks of toxicity or pathogenicity, making them ideal for use in food formulations. Indeed, the use of these biomolecules in foods has attracted industrial interest due to their properties as emulsifiers and stabilizers of emulsions. Studies have also demonstrated other valuable properties, such as antioxidant and antimicrobial activity, enabling the aggregation of greater value to products and the avoidance of contamination both during and after processing. All these characteristics allow biosurfactants to be used as additives and versatile ingredients for the processing of foods. The present review discusses the potential application of biosurfactants as emulsifying agents in food formulations, such as salad dressing, bread, cakes, cookies, and ice cream. The antioxidant, antimicrobial and anti-adhesive properties of these biomolecules are also discussed, demonstrating the need for further studies to make the use of the natural compounds viable in this expanding sector.

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Section: Biosurfactantsmentioning

confidence: 99%

Section: Biosurfactantsmentioning

confidence: 99%