Recent advances in the application of microbial biosurfactants in food industries: Opportunities and challenges.

Biosurfactants are emerging as a revolutionary substitute for chemical surfactants in various industrial sectors due to their lower toxicity, biodegradable, and environmentally friendly nature. Robust surface activity properties and high emulsification of biosurfactants make them feasible for diverse applications in food industries, such as bakeries, meat and fish processing, heavy metal removal from vegetables, salad dressings, etc. Given the eco-friendliness and safety of biosurfactants, this review focuses on the latest developments in their use in the food business. Nevertheless, it is noteworthy that biosurfactants are not competitively priced with commercial surfactants; consequently, several unique challenges, including the requirement for costly raw substrates and labor-intensive downstream processing, must be addressed to enable the widespread industrial use of biosurfactants. This review recommends further in-depth studies using less expensive, environment-friendly substrates and utilizing state-of-the-art technologies such as genetic engineering and nanotechnologies for biosurfactant production that can overcome the barrier of poor yield and expensive biosurfactant. [ABSTRACT FROM AUTHOR]