Abstract
The food industry has evolved over the centuries, accompanying changes in dietary habits. Technologies have emerged to improve both the flavor and useful life of food products. The quest for efficient additives that do not affect the health of consumers, increase durability, offer nutraceutical advantages, and satisfy market niches has led to increasing research into natural alternatives for the replacement of synthetic additives. Biosurfactants emerge as a biocompatible solution with multiple functions that can be used as emulsifying, antimicrobial, antibiofilm, and antioxidant agents.
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Durval, I.J.B., da Silva, I.A., Sarubbo, L.A. (2021). Application of Microbial Biosurfactants in the Food Industry. In: Inamuddin, Ahamed, M.I., Prasad, R. (eds) Microbial Biosurfactants. Environmental and Microbial Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-15-6607-3_1
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