Biosurfactants in Food

100 Pages·2016·2.733 MB·English

by  Deepansh Sharma (auth.)

SPRINGER BRIEFS IN FOOD, HEALTH,
AND NUTRITION
Deepansh Sharma
Biosurfactants in
Food
123
SpringerBriefs in Food, Health, and Nutrition
Editor-in-Chief
Richard W. Hartel, University of Wisconsin—Madison, USA
Associate Editors
John W. Finley, Louisiana State University, Louisiana, USA
David Rodriguez-Lazaro, ITACyL, Spain
Yrjö Roos, University College Cork, Cork, Ireland
David Topping, CSIRO, Australia
S p r i n g e r B r iefs in Food, Health, and Nutrition present concise summaries of
cutting edge research and practical applications across a wide range of topics
related to the fi eld of food science, including its impact and relationship to
health and nutrition. Subjects include:
• Food chemistry, including analytical methods; ingredient functionality; physic-
chemical aspects; thermodynamics
• Food microbiology, including food safety; fermentation; foodborne pathogens;
detection methods
• Food process engineering, including unit operations; mass transfer; heating,
chilling and freezing; thermal and non-thermal processing, new technologies
• Food physics, including material science; rheology, chewing/mastication
• Food policy
• And applications to:
– Sensory science
– Packaging
– Food quality
– Product development
We are especially interested in how these areas impact or are related to health
and nutrition.
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independent contributions
More information about this series at http://www.springer.com/series/10203
Deepansh Sharma
Biosurfactants in Food
Deepansh Sharma
School of Biotechnology and Biosciences
Lovely Professional University
Phagwara, Punjab
India
ISSN 2197-571X ISSN 2197-5728 (electronic)
SpringerBriefs in Food, Health, and Nutrition
ISBN 978-3-319-39413-8 ISBN 978-3-319-39415-2 (eBook)
DOI 10.1007/978-3-319-39415-2
Library of Congress Control Number: 2016940411
© Springer International Publishing Switzerland 2016
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Dedicated to my Respected Teachers
and loving family

Pref ace
T he idea of writing a book on ‘Biosurfactants in Food’ struck us suddenly when I
had started my research work on biosurfactants of lactic acid bacteria and their pos-
sible role in food processing and biofi lm control. During my Ph.D. I came across
various research articles related to the biosurfactants based upon their fi ndings and
possible role in food processing. But we found that there is a constant need to col-
lect all the information related to the role of biosurfactants in food as a small com-
pendium on “Biosurfactants in Food.” And we found the Springerbrief Series as the
most appropriate way to publish our compendium. The prompt and positive
responses from the Springer team through their valuable suggestions and time con-
tributions are thus gratefully acknowledged. The present book consists of four chap-
ters on different aspects: each one represents the progress, prospects, and challenges
in biosurfactants in food-related research: this is expected to be the most up-to-date
book on ‘Biosurfactants in Food.’ We attempt not only to highlight the remarkable
progress made by the scientifi c community in this fi eld of research, but also to criti-
cally examine the lacuna to expand the commercial prospects of these wonder
biomolecules.
T he term biosurfactant refers to those compounds that have s urface tension
active properties, the molecules that reduce interfacial tension. The chemical com-
position of biosurfactants can vary widely, but they have in common their amphiphi-
lic or amphipatic nature. These features make biosurfactants advantageous in a wide
variety of industrial formulations based on their capabilities to lower s urface ten-
sions, increase solubility, their d etergency power, wetting ability, and f oaming
capacity. First, biosurfactants are considered environmentally “friendly” because
they are moderately nontoxic and biodegradable. Second, biosurfactants have
exceptional structures that are just starting to be cherished for their potential appli-
cations to industrial biotechnology to environmental cleanup.
I n this book, we try to discuss the potential roles and applications of m icrobial
surfactants, predominantly concentrating on areas such as food and food-related
preparations (as emulsifi ers, f oaming, wetting, solubilizers). The signifi cant fea-
tures of the production of biosurfactants, their physicochemical properties and
vii
viii Preface
bioactive potential, their application in food industry and cosmetics and nanopar-
ticles stabilization are summarized. This “Biosurfactants in Food” book covers the
current knowledge and the most recent advances in the fi eld of microbial
biosurfactants.
Phagwara, India Deepansh Sharma
Acknowledgment
I thankfully acknowledge all my colleagues for their valuable and inspiring sugges-
tions and contributions, especially my Mentor, “Dr. Baljeet Singh Saharan,” for
their constant support and motivation. I do highly appreciate the help that I have
constantly received from my colleagues at Springer Publishing Germany and India.
I would also like to thanks my loving wife, Deepti Singh, for her constant support
and patience. I would also like to thanks my research students, particularly Gurkiran
Parmar, Sakshi Sood, Harsimran Kaur, Sonali, Sandeep Singh, Anik, Plabita, Rima,
and Korvi for their constant support, understanding, and forbearance.
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