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News:

Cost-effective biosurfactants, a healthier substitute for synthetic surfactants useful for the food industry, can be produced using green substrates from agro-industrial waste.

About:

Surfactants are molecules that slither (to move by sliding from side to side along the ground like a snake) across surfaces of oil and water, water and oil, or air and water to form an emulsion.

Surfactants are very useful in the food industry as

1. lubricants and foamers to emulsify fats in batters,
2. improve shelf life,
3. as dispersing agents, and retain moisture.

However, the accelerated usage of synthetic food additives and emulsifiers in dietary goods has led to imbalances in the microbiome of the body, gut-related disorders and affect the intestinal barrier permeability leading to declination of beneficial microbiota. Therefore, an alternative option is essential.

So,

Microbial biosurfactants obtained from various microbial sources:

1. exhibit high emulsification, solubilization, foaming, adsorption, and other physical characteristics.
2. Also, they are very stable in a wide range of pH, temperature, and salinity, making them suitable for food applications.
3. Biosurfactants are eco-friendly biomolecules and do not impart toxic effects; therefore, they can be considered safe for human consumption.

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