
Applications of Next Generation Biosurfactants in the Food Sector
- 1st Edition - October 13, 2022
- Editors: Inamuddin, Charles Oluwaseun Adetunji
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 4 2 8 3 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 4 2 8 4 - 1
Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-g… Read more

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Request a sales quote- Provides examples of mathematical modeling, metabolomics, bioinformatics, metabolic engineering, systems biology, and computer technology for solving real-life food challenges using biosurfactants
- Presents biosurfactants as an innovative, green, biotechnological solution to resolving food safety issues and improving human health
- Includes applications of biosurfactants for the prevention of mycotoxins and as a biodegradable material with a wide variety of uses
- Cover
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter 1: Characterization and screening of biosurfactant from microorganism with a wide application in food industries
- Abstract
- 1: Introduction
- 2: Classification of biosurfactants
- 3: Screening of microorganism producing biosurfactants
- 4: Identification and characterization of biosurfactants
- 5: Conclusion
- References
- Chapter 2: Optimization and characterization of various biosurfactant and application in food industries
- Abstract
- 1: Introduction
- 2: Biological and functional properties of biosurfactant (BS)
- 3: Category of biosurfactants
- 4: Sources of biosurfactants
- 5: Applications of biosurfactant
- 6: Conclusion
- References
- Chapter 3: Application of biosurfactant as an emulsifying agent
- Abstract
- 1: Introduction
- 2: Classification of biosurfactants
- 3: Glycolipids
- 4: Biosurfactant in food
- 5: Conclusion
- References
- Chapter 4: Application of biosurfactant in the production of beverages
- Abstract
- Acknowledgment
- 1: Introduction
- 2: Applications of biosurfactants in the production of beverages
- 3: Real-time practical application of BSs and their add-on benefits in beverages
- 4: Market prospect
- 5: Future prospects
- 6: Conclusions
- References
- Chapter 5: Antibiofilm properties of biosurfactants: A tool against the food pathogens
- Abstract
- Competing interests
- 1: Introduction
- 2: Type of biosurfactants
- 3: Biofilm and food
- 4: Biosurfactants against food pathogens
- 5: Future directions and conclusion
- References
- Chapter 6: Application of biosurfactant as versatile additives or ingredients of food processing
- Abstract
- 1: Introduction
- 2: Types of biosurfactants
- 3: Properties of biosurfactants
- 4: Production of biosurfactants
- 5: Application of biosurfactants in food industry
- 6: Future aspects
- 7: Conclusion
- References
- Chapter 7: Application of biosurfactant as a stabilizer in aerated foods
- Abstract
- 1: Introduction
- 2: Aerated food product technology
- 3: Principles of food stabilization by biosurfactants
- 4: Conclusions
- References
- Chapter 8: The role of biosurfactants in the improvement of texture and shelf life of starch-containing products
- Abstract
- 1: Introduction
- 2: Properties of biosurfactants and their role in extending texture profiles and shelf-life of starch-containing products
- 3: Effects of biosurfactants in texture and shelf life of some starch-containing products
- 4: Concluding remarks and outlooks
- References
- Chapter 9: The application of biosurfactant for the modification of the rheological properties of wheat dough
- Abstract
- 1: Introduction
- 2: Biosurfactants
- 3: Rheology: A brief description
- 4: Biosurfactants and rheological properties of wheat-flour-derived doughs
- 5: Conclusion and future perspectives
- References
- Chapter 10: Biofabrication of nanobiosurfactant and their wide application in the food industry
- Abstract
- 1: Introduction
- 2: Surfactant, biosurfactant, and nanobiosurfactant properties
- 3: Nanobiosurfactant: Global potentials and biofabrication process
- 4: Nanobiosurfactant application in the food industry
- 5: Conclusion
- References
- Chapter 11: Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods
- Abstract
- 1: Introduction
- 2: Structural properties of emulsions
- 3: Emulsion formation
- 4: Role of emulsifiers in emulsion formation
- 5: Biosurfactant as emulsifier
- 6: Biosurfactant, becoming a significant emulsifier than synthetic surfactants as well as other natural food emulsifiers
- 7: Special attention on nanoemulsion formed by biosurfactants
- 8: Hydrophilic-lipophilic balance value for the selection of biosurfactant in food processing
- 9: Emulsification index (E24)
- 10: Biosurfactants used as emulsifier in food industry
- 11: Baked goods
- 12: Necessity of inclusion of biosurfactants in baked goods
- 13: Diverse utilization of biosurfactants in baked goods
- 14: Challenges in the baked products from a technological and economic standpoint
- 15: Future perspective of biosurfactants in baked industry
- 16: Conclusion
- References
- Chapter 12: Advancements and challenges in production of biosurfactants
- Abstract
- 1: Introduction to surfactants
- 2: Biosurfactants
- 3: Classification of biosurfactants
- 4: Production methods of biosurfactants
- 5: Factors affecting production of biosurfactants
- 6: Challenges in production of biosurfactants
- 7: Conclusion
- References
- Chapter 13: Antibiofilm activities against food pathogens
- Abstract
- 1: Introduction
- 2: Biofilms composition
- 3: Stages of formation of microbial biofilms
- 4: Recalcitrance to antibiotics
- 5: Microbial food-borne pathogens
- 6: Biofilm formation in food stuffs
- 7: Biofilms removal approaches
- 8: Conclusion
- References
- Chapter 14: Applications of biosurfactant as solubilizers and wetting agents
- Abstract
- 1: Introduction
- 2: Types of biosurfactants
- 3: Properties of biosurfactants
- 4: Biosurfactants as wetting agents
- 5: Biosurfactants as solubilizers
- 6: Challenges and future prospect
- 7: Concluding remarks
- References
- Chapter 15: Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry
- Abstract
- 1: Introduction
- 2: Origin and diversity of glycolipids structure
- 3: Production of microbial biosurfactants: Manufacturing cost optimization
- 4: Potential application of biosurfactants in food industry
- 5: The efficiency of glycolipids in comparison with chemical surfactants
- 6: Challenges and future prospective
- References
- Chapter 16: Future applications of biosurfactant in food industry
- Abstract
- 1: Introduction
- 2: Production of biosurfactant
- 3: Applications of biosurfactant in food industry
- 4: Challenges and prospects
- 5: Conclusions
- References
- Chapter 17: Next generation biosurfactants and their practical application in the food sector
- Abstract
- 1: Introduction
- 2: Biosurfactants
- 3: Antioxidants in the food industry
- 4: Current research on biosurfactants as antioxidants
- 5: Conclusions
- References
- Chapter 18: Next-generational biosurfactant and their practical application in the food industry
- Abstract
- 1: Introduction
- 2: Concept of next-generation biosurfactant
- 3: Rhamnolipids: The next-generation biosurfactants for the food industry
- 4: Application of next-generation biosurfactant with special reference to food processing
- 5: Biosurfactant as an emulsifying agent, antimicrobial agent, Solubilizers, and wetting agents
- 6: Biochemical properties of various next-generation biosurfactant for food industries
- 7: Scale-up of biosurfactants production: Important parameters toward commercialization
- 8: Demographic impact of next-generation biosurfactants with special reference to food
- 9: Conclusion and future projection
- References
- Further reading
- Chapter 19: Applications of biosurfactant as an antioxidant in foods
- Abstract
- 1: Introduction
- 2: General characteristics of biosurfactant as food additives
- 3: Factors affecting biosurfactants production
- 4: Biosurfactant as antioxidant
- 5: Future perspectives
- 6: Conclusions
- References
- Chapter 20: Applications of biosurfactants produced from food-related waste as substrate and their role in renewable resource utilization
- Abstract
- 1: Introduction
- 2: Circular economy and its significance
- 3: Types of biosurfactants
- 4: Strategies for biosynthesis of biosurfactants
- 5: Types of food waste
- 6: Analysis of various biosurfactants produced from food waste
- 7: Conclusion and future perspectives
- References
- Chapter 21: Characterization and screening of biosurfactants from microorganisms with a wide application in food industries
- Abstract
- 1: Introduction
- 2: Screening of biosurfactant-producing microorganisms
- 3: Extraction, purification, and characterization of biosurfactants
- 4: Rhamnolipid in Pseudomonas spp. for food applications
- 5: Concluding remarks
- References
- Further reading
- Chapter 22: Plant saponin biosurfactants used as soap, hair cleanser, and detergent in India
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Sapindus sp.
- 3: Acacia concinna
- 4: Trigonella foenum-graecum
- 5: Vigna radiata
- 6: Cicer arietinum
- 7: Albizia lebbeck
- 8: Citrus sp.
- 9: Hibiscus rosa sinensis
- 10: Phyllanthus emblica
- 11: Aloe vera
- 12: Eclipta alba
- 13: Conclusions
- References
- Chapter 23: Antibiofilm activities against food pathogens
- Abstract
- Acknowledgment
- 1: Introduction
- 2: The nature and functions of biosurfactants
- 3: The process of biofilm formation and related aspects in food industry
- 4: Biofilm formation by various bacterial pathogens
- 5: Conventional strategies for the prevention of biofilm
- 6: Biosurfactants as antibiofilm agents
- 7: Conclusion
- References
- Chapter 24: Applications of biosurfactants in dairy industry
- Abstract
- 1: Applications of biosurfactants in dairy industry as emulsifiers/deemulsifiers
- 2: Applications of biosurfactants in dairy industry as antimicrobials
- 3: Applications of biosurfactants in dairy industry as antibiofilm formation
- 4: Applications of biosurfactants in dairy industry as antiadhesive agent
- 5: Applications of biosurfactants in dairy industry as preservatives
- 6: Applications of biosurfactants in dairy industry as stabilizers
- 7: Applications of biosurfactants in dairy industry as moisturizers
- 8: Applications of biosurfactants in dairy industry for the preparation of nano-solutions
- 9: Applications of biosurfactants in the dairy industry as food additive
- 10: Conclusion
- References
- Chapter 25: Application of biosurfactants in juice industry
- Abstract
- 1: Introduction
- 2: Factors affecting the production of biosurfactants
- 3: Industrialized uses of biosurfactants
- 4: Application of biosurfactants in juice industry
- 5: Biosurfactants’ sustainability goals and consumer perspective
- 6: Future perspectives
- 7: Conclusion
- References
- Index
- No. of pages: 574
- Language: English
- Edition: 1
- Published: October 13, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128242834
- eBook ISBN: 9780128242841
I
Inamuddin
Dr. Inamuddin is an Assistant Professor at the Department of Applied Chemistry at the Zakir Husain College of Engineering and Technology, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, electrochemistry, renewable energy, and environmental science. He has worked on different research projects funded by various government agencies and universities and is the recipient of several awards, including the Fast Track Young Scientist Award and the Young Researcher of the Year Award 2020, Aligarh Muslim University, India. He has published nearly 200 research articles in various international scientific journals, 18 book chapters, and numerous edited books with well-known publishers.
CA
Charles Oluwaseun Adetunji
Prof. Charles Oluwaseun Adetunji is a full Professor at the Department of Microbiology, Faculty of Sciences and the Director of Research and Innovation, Edo State University Uzairue (EDSU), Edo State, Nigeria. He formerly served as the Acting Director of Intellectual Property and Technology Transfer, Head of the Department of Microbiology, and Sub Dean of the Faculty of Science. Currently, he holds the positions of Chairman of the Grant Committee and Dean of the Faculty of Science at EDSU.
Prof. Adetunji is a Fellow of the Royal Society of Biology in the UK. Additionally, he serves as a Visiting Professor and the Executive Director of the Center for Biotechnology at Precious Cornerstone University, Nigeria. His research centers on applying biological techniques and microbial bioprocesses to achieve Sustainable Development Goals (SDGs) and contribute to advancements in agriculture.