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Safe Microbial Substitutes: A Sustainable Alternative to Synthetic Surfactants in the Food Industry
Context:
Researchers from IASST, Guwahati, critically analysed the use of biosurfactants in the food industry, emphasising the challenges in their large-scale commercialisation.
More on News:
- They are turning to biosurfactants derived from green substrates and agro-industrial waste.
- It utilises genetic engineering, recombinant DNA technologies, and nanotechnology to enhance yield.
Surfactants
- They are molecules that facilitate the formation of emulsions by interacting with surfaces of oil and water, or air and water.
- They are essential in various food applications, acting as lubricants, foamers, and emulsifiers.
- The increased use of synthetic surfactants in dietary goods has raised concerns about their impact on human health, including gut-related disorders and disruptions to the microbiome.
- These synthetic additives can affect intestinal barrier permeability and lead to a decline in beneficial gut microbiota, highlighting the need for safer alternatives.
Key Highlights:
- Biosurfactants offer a promising substitute for synthetic additives, known for their ability to emulsify fats, improve shelf life, and retain moisture in food products.
- They can be used not only in bakeries and salad dressings but also for removing heavy metals from vegetables and boosting immunity in fish, offering protective benefits against pathogens.
- It can also be used as a natural antioxidant in food products to prevent early spoilage.
Advantages:
- They demonstrate strong emulsification, solubilisation, foaming, and adsorption properties.
- They are stable across a wide range of pH levels, temperatures, and salinities, making them versatile for food applications.
- Utilising green substrates from agro-industrial waste for biosurfactant production presents a cost-effective alternative to traditional methods.
Challenges and Recommendations:
- Commercialisation Challenges: Issues in large-scale production and market expansion.
- It emphasises the need for toxicological studies, dose assessments, and evaluations of interactions with other food components for regulatory approvals.
- Focus areas should include safety assessment, cost-effective technologies, and industrial collaboration to maximise production and market reach.