Biomedical Engineering Reference
In-Depth Information
7
Biosurfactants in the
Food Industry
Marcia Nitschke and Siddhartha G.V.A.O. Costa
CONTENTS
Introduction ............................................................................................................ 177
Use of Biosurfactants in Food Processing ............................................................. 178
Biofilm Preventing and Biofilm Disruption ...................................................... 178
Antimicrobial Activity....................................................................................... 183
BSs as Food Emulsifiers and Additives ............................................................. 184
Production of BS from Food Industry Residues .................................................... 186
BS Production from Vegetable Oils and Fat Industries ..................................... 187
BS Production from Sugar Industry .................................................................. 189
BS from Starch-Rich Wastes ............................................................................. 189
BS from Dairy Industry ..................................................................................... 189
BS Production from Unconventional Substrates ............................................... 190
Conclusion ............................................................................................................. 190
Acknowledgment ................................................................................................... 191
References .............................................................................................................. 191
INTRODUCTION
Surfactants have been used in food industry as cleaning agents, and in food formu-
lations as emulsifiers and fat substitutes. They comprise a significant part of food
additive market, which is projected to exceed $33.9 billion by 2015 (IFT, 2012). Over
the past few years, the demand of food additives follows the increasing awareness of
customers who desire, more and more, for natural and environmental friendly food
ingredients.
The properties demonstrated by microbial biosurfactant (BS) such as high bio-
degradability, low toxicity, low CMC, high surface activity, stability to extreme pH,
temperature, salt concentrations, and biological activity are very useful for food
industry (Bognolo, 1999). Thus, BS can replace conventional synthetic surfactants
with great advantages, and additionally, their bio-based origin confers to these mol-
ecules the status of natural additives fulfilling the actual market needs.
Rhamnolipid Inc. (www.rhamnolipid.com), Saraya Co. (www.saraya.com),
AGAE Technologies (www.agaetech.com), and Urumqi Unite Biotechnology Co.
(www.rhamnolipid-biosurfactant.com) are some examples of BS suppliers found in
177
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