Encapsulating Biosurfactants in Biopolymers for Innovative Applications in the Food Industry
Niumaique Gonçalves da Silva, Franciely Grose Colodi, Mayka Reghiany Pedrão, Maria Antonia Pedrine Colabone Celligoi
Abstract
Biosurfactants are surface-active molecules produced by yeasts, fungi, and bacteria under different fermentation conditions and growing substrates. These molecules are considered safe for human health and have emulsifying properties that improve the palatability, nutritional content, and quality of food products. In this Review, the potential applications of biosurfactants encapsulated in natural polymers for the food industry are explored. Biosurfactants encapsulated with polymers from natural sources can exhibit synergistic characteristics, increasing their physicochemical and biological action. In addition, biosurfactants offer viable alternatives to replace preservatives and synthetic chemical surfactants, which are widely used in the food industry.