ABSTRACT
Biological surfactants, particularly those of microbial origin, have recently been attracting increased interest in surfactant markets. The diverse functional properties, for example, surface tension, interfacial tension, foaming detergency, and wettability, of biosurfactants (BSs)/bioemulsifiers (BEs) facilitate their wide potential in industry. Petrochemical-based surfactants/emulsifiers do exhibit similar properties; however, their toxic and nonbiodegradable characteristics limit their use or application, particularly the food industry. The opportunities offered by BSs/BEs are encouraging for commercial exploitation, particularly because of their antimicrobial, antibiofilm, antiadhesive, nonfouling properties. Safety and freshness are essential for ingredients and components used in the food industry and the agricultural feed industry. The properties of biosurfactants mentioned above makes them highly applicable to such industries. This chapter discusses the role of BSs/BEs in various food industries. We briefly discuss certain food and food wastes in the BS production process. The chapter also presents information about BS/BE-mediated synthesis and stabilization of nanoparticles, and highlights different formulations based on BSs/BEs reported in the food industry.
