ReviewLife (Basel, Switzerland)2022
Production and Characterization of a Bioemulsifier Derived from Microorganisms with Potential Application in the Food Industry.
Review in Life (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed.
- Bacterial lipopeptides fromFrontiers in nutrition · 2026Article
- Production and characterization of biosurfactant producing actinobacteria Streptomyces sp. AS1: a sustainable approach for crude oil degradation.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Bio-Based Surfactants and Biosurfactants: An Overview and Main Characteristics.Molecules (Basel, Switzerland) · 2025Review
- A New Bacterial Strain Producing Both of the Surfactin and Fengycin Lipopeptide Biosurfactant with Strong Emulsifications on Crude Oil.Applied biochemistry and biotechnology · 2025Article
- A review of yeast-derived emulsifiers developed through microbial fermentation for the food sector.Frontiers in microbiology · 2025Review
- New Insights onMolecules (Basel, Switzerland) · 2024Article
- Unveiling the structure-emulsifying function relationship of truncated recombinant forms of the SA01-OmpA protein opens up a new vista in bioemulsifiers.Microbiology spectrum · 2024Article
- Production and structural characterization of eco-friendly bioemulsifier SC04 from Saccharomyces cerevisiae strain MYN04 with potential applications.Microbial cell factories · 2023Article
- Sustainable production of bioemulsifiers, a critical overview from microorganisms to promising applications.World journal of microbiology & biotechnology · 2023Review
- Production and characterization of bioemulsifier byFrontiers in microbiology · 2023Article
- Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is a growing interest in the development and use of natural emulsifiers, which provide biodegradability as well as non-toxicity along with giving better performance compared to existing emulsifying agents used in the food industry. A large variety of sources of starting material, i.e., the microorganisms, are available to be used, hence giving a diverse range of applications. The focus of this review paper is on the production of bioemulsifiers, which are said to be "green surfactants", from fungi, bacteria and yeasts; furthermore, an overview pertaining to the knowledge gained over the years in terms of characterization techniques is reported. The methods used for the characterization and isolation such as TLC, GC-MS, HPLC, NMR have also been studied. The end-application products such as cookies, muffins, and doughs along with the methods used for the incorporation of bioemulsifiers, microorganisms from which they are derived, properties imparted to the product with the use of a particular bioemulsifier and comparison with the existing food grade emulsifiers has been discussed in detail. The future prospects indicate that newer bioemulsifiers with anti-microbial, anti-oxidant and stabilization properties will prove to have a larger impact, and emphasis will be on improving the performance at an economically viable methodology.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.