The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications. Biosurfactants are a structurally diverse group of surface-active molecules extensively produced by bacteria, yeast and fungi. Despite having significant potential associated with emulsion formation, anti-adhesive and antimicrobial activities, considerably few applications have been reported regarding applications of biosurfactants in food formulations and processing.
The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.
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1 | (20) |
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1 | (1) |
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Why Do Microorganisms Produce Biosurfactants? |
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2 | (1) |
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Biosurfactants for the Food Industry |
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3 | (1) |
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Obtaining Biosurfactants from Nonpathogenic Microbes |
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3 | (1) |
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Biosurfactants in Cosmetics Formulations |
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4 | (1) |
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5 | (2) |
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Benefits of Biosurfactants |
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7 | (1) |
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7 | (1) |
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7 | (1) |
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8 | (1) |
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Surface Tension and Interfacial Properties |
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8 | (1) |
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Biosurfactants from Probiotic Bacteria and Their Possibilities in Food Formulations |
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9 | (4) |
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13 | (1) |
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13 | (8) |
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2 Classification and Properties of Biosurfactants |
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21 | (1) |
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Classification and Chemical Nature of Biosurfactants |
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22 | (1) |
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22 | (2) |
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24 | (1) |
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24 | (1) |
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25 | (1) |
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Lipopeptides and Lipoproteins |
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26 | (1) |
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Fatty Acids, Phospholipids, and Neutral Lipids |
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26 | (1) |
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27 | (1) |
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Biosurfactant and Chemical Surfactants |
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28 | (1) |
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Nature and Properties of Biosurfactants |
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29 | (1) |
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Surface and Interfacial Tension |
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29 | (1) |
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Critical Micelle Concentration |
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29 | (1) |
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30 | (1) |
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31 | (1) |
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Biosurfactants from Nonpathogenic/Probiotic Microorganisms |
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32 | (4) |
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Biosurfactants Characteristics Anticipated for Food Applications |
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36 | (1) |
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37 | (1) |
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37 | (6) |
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3 Applications of Biosurfactants in Food |
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43 | (38) |
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43 | (1) |
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Biosurfactant as Food Emulsifiers |
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44 | (3) |
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Biofilm Formation in Food Processing Environments |
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47 | (4) |
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Conventional Biofilm Prevention Strategies |
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51 | (2) |
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Alternative Biofilm Control Approaches |
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53 | (1) |
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Biosurfactants as Antibiofilm Agents on Food Surfaces |
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53 | (2) |
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Biosurfactants as Antimicrobial Properties |
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55 | (3) |
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Biosurfactants as Antioxidant Agents |
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58 | (2) |
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Biosurfactants as Functional Food Ingredients or Additives |
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60 | (2) |
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Application in Dairy Industry |
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62 | (1) |
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Control of Biofilms on Biomedical Devices |
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63 | (2) |
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Role in Green Stabilized Nanoparticle Synthesis |
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65 | (2) |
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Biosurfactants in Cosmetics |
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67 | (2) |
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69 | (1) |
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70 | (11) |
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81 | (3) |
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81 | (2) |
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Possible Future Utilization of Biosurfactants |
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83 | (1) |
| Conclusion |
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84 | (1) |
| Index |
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Deepansh Sharma earned his degree of Master of Science (Microbiology) from Gurukul Kangri University, Haridwar, Master of Philosophy (Microbiology) from Chaudhary Charan Singh University, Meerut and Ph.D. (Microbiology) from Kurukshetra University, Kurukshetra. He has awarded a fellowship from the DAAD (German Deutscher Akademicher Austauschdienst) during his Ph.D. in 2012. He has worked as a visiting researcher at Technical Biology Branch II, Karlsruhe Institute of Technology, Karlsruhe, Germany. He has served as Research Associate on Whey to Biofuel project at National Dairy Research Institute, Karnal, INDIA. He is currently working as an Assistant Professor at School of Biotechnology and Biosciences (Microbiology Domain) and lectures on Fermentation Technology, Microbial Technology and Food Fermentation Techniques for Graduation and Post-graduation students of Microbiology. Over his years of research, he has published research articles on a wide areas of subject including biosurfactant, bacteriocins, and other microbial metabolites. Recently Dr. Deepansh published a book Biosurfactants of Lactic Acid Bacteria in Springerbrief Series, Springer. He is presently working on possibilities of biosurfactants as an active ingredients in food processing. He is an active contributing member of American Society of Microbiology and Association of Microbiologist of India.
