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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Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry. These biosurfactants help to reduce risks such as food spoilage, food poisoning, and post-harvest losses of fruits, vegetable, grains, tubers, cereals and pulses. This book will benefit academics, R&D professionals, and postgrad students in the food science and related fields as they explore recent trends in the application of these green biosurfactants and the many uses they can provide.

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

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.

Affiliations and expertise

Assistant Professor, Department of Applied Chemistry, Zakir Husain College of Engineering and Technology, Faculty of Engineering and Technology, Aligarh Muslim University, Aligarh, India

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.

Affiliations and expertise

Full Professor and Lecturer in the Microbiology Department at Faculty of Sciences, Edo State University Uzairue (EDSU), Nigeria

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health