ReviewFood science and biotechnology2024
An insight into the utilization of microbial biosurfactants pertaining to their industrial applications in the food sector.
Review in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed.
- Biosurfactants in Food: Advances, Innovative Applications and Functional Perspectives.Foods (Basel, Switzerland) · 2026Review
- Proteomic Analysis of the Differential Response ofAntibiotics (Basel, Switzerland) · 2025Article
- Sustainable formulations composed of biosurfactants and phytochemicals with potential application in fresh-cut food industry.Scientific reports · 2025Article
- Sustainable production of bacterial nanocellulose from date fruit waste using Bacillus haynesii for waste valorisation and crystal violet dye removal.Scientific reports · 2025Article
- Promising Application, Efficient Production, and Genetic Basis of Mannosylerythritol Lipids.Biomolecules · 2024Review
- Advancements in biosurfactant production using agro-industrial waste for industrial and environmental applications.Frontiers in microbiology · 2024Review
- Microbially derived surfactants: an ecofriendly, innovative, and effective approach for managing environmental contaminants.Frontiers in bioengineering and biotechnology · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial biosurfactants surpass synthetic alternatives due to their biodegradability, minimal toxicity, selective properties, and efficacy across a wide range of environmental conditions. Owing to their remarkable advantages, biosurfactants employability as effective emulsifiers and stabilizers, antimicrobial and antioxidant attributes, rendering them for integration into food preservation, processing, formulations, and packaging. The biosurfactants can also be derived from various types of food wastes. Biosurfactants are harnessed across multiple sectors within the food industry, ranging from condiments (mayonnaise) to baked goods (bread, muffins, loaves, cookies, and dough), and extending into the dairy industry (cheese, yogurt, and fermented milk). Additionally, their impact reaches the beverage industry, poultry feed, seafood products like tuna, as well as meat processing and instant foods, collectively redefining each sector's landscape. This review thoroughly explores the multifaceted utilization of biosurfactants within the food industry as emulsifiers, antimicrobial, antiadhesive, antibiofilm agents, shelf-life enhancers, texture modifiers, and foaming agents.
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Identifiers
What OpenQuestion holds
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.