Green Agro-Industrial Waste Offers Cost-Effective Biosurfactants for Healthier Food Industry Alternatives

Microbial biosurfactants, produced from diverse microbial sources, offer several advantages, including high emulsification, solubilization, and foaming capabilities.

Cost-effective biosurfactants, derived from green substrates sourced from agro-industrial waste, offer a promising and healthier alternative to synthetic surfactants in the food industry. These biosurfactants, which facilitate emulsification and improve various food properties, present a viable solution to the challenges posed by synthetic additives that disrupt gut health and microbiome balance.

Surfactants play a crucial role in the food industry by acting as lubricants, foamers, and emulsifiers, enhancing fat integration in batters, extending shelf life, and retaining moisture. However, the extensive use of synthetic additives has been linked to gut-related disorders and imbalances in the body's microbiome, necessitating a safer alternative.

Microbial biosurfactants, produced from diverse microbial sources, offer several advantages, including high emulsification, solubilization, and foaming capabilities. They also maintain stability across various pH levels, temperatures, and salinities, making them well-suited for food applications. Unlike synthetic surfactants, biosurfactants are eco-friendly and non-toxic, making them safe for human consumption.

A research team led by Prof. Ashis K Mukherjee, Director at IASST, along with Prof. M. R. Khan and Anushree Roy from IASST, Guwahati, has critically analyzed the potential of biosurfactants in the food industry. Their study, published in the Journal Food Control (Elsevier), emphasizes the challenges associated with the large-scale commercialization of biosurfactants. The research highlights their applications in various food products, from bakeries and salad dressings to heavy metal removal from vegetables, boosting fish immunity, and acting as natural antioxidants to prevent spoilage.

The study explores the use of green substrates from agro-industrial waste for producing biosurfactants cost-effectively. It incorporates genetic engineering, recombinant DNA technologies, and nanotechnology to enhance yield. The researchers also call for comprehensive toxicological studies, dose assessments, and evaluations of biosurfactants' interactions with other food components to facilitate their approval for food use.

To expand the market for biosurfactants, the study suggests focusing on safety assessments and employing affordable, cutting-edge technologies in collaboration with industry stakeholders. This approach aims to maximize production and integrate biosurfactants into a broader range of food applications.