INDIA – Recent research has brought to light a promising alternative to synthetic surfactants in the food industry: cost-effective biosurfactants produced from green substrates, particularly agro-industrial waste.
These biosurfactants, derived from various microbial sources, are gaining attention for their potential to address the drawbacks associated with synthetic food additives.
Surfactants play a crucial role in the food industry, acting as emulsifiers, lubricants, and foamers to improve the texture, shelf life, and moisture retention of products. However, the extensive use of synthetic surfactants and emulsifiers has raised concerns over their impact on human health.
Studies have linked these additives to disruptions in the body’s microbiome, gut-related disorders, and increased intestinal permeability, leading to a decline in beneficial gut microbiota. The demand for a safer, natural alternative has never been more pressing.
Microbial biosurfactants, produced by microorganisms, offer a viable solution. These biomolecules exhibit high emulsification, solubilization, foaming, and adsorption properties, making them ideal for various food applications.
Additionally, biosurfactants are known for their stability across a wide range of pH levels, temperatures, and salinity conditions, further enhancing their suitability for use in food products. Importantly, biosurfactants are eco-friendly and non-toxic, making them safe for human consumption.
Applications and benefits in the food industry
The study, conducted by a research group led by Prof. Ashis K. Mukherjee, Director of the Institute of Advanced Study in Science and Technology (IASST), along with Prof. M. R. Khan and researcher Anushree Roy, critically analyzed the application of biosurfactants in the food industry.
Their findings, published in the journal Food Control (Elsevier), emphasize the challenges faced in the large-scale commercialization of biosurfactants despite their promising benefits.
In the food industry, biosurfactants can be utilized beyond traditional roles in bakeries and salad dressings.
The study highlights their potential in heavy metal removal from vegetables, enhancing fish immunity by providing a protective effect against pathogens, and serving as natural antioxidants to prevent early spoilage of food products.
The research also delves into the production of biosurfactants using green substrates derived from agro-industrial waste, which could make these biomolecules more cost-effective. The team explored advanced techniques such as genetic engineering, recombinant DNA technologies, and nanotechnology to enhance biosurfactant yields.
However, they also stress the need for in-depth toxicological studies, dose assessments, and investigations into the synergistic effects of biosurfactants with other food components to pave the way for regulatory approvals and widespread food industry adoption.
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