Abstract
Food security is one of the biggest concerns in food processing. In recent decades, the effects of contaminants in food crops are currently compromising food security and human health. Food contamination can be microbiological, chemical and physical. It can occur on different steps of food processing, such as transport, storage and packaging of raw or processed food, as well as during heating processes. Therefore, substances including the additives can help to maintain the food security during food processing until it reaches the consumers. They can provide food preservation, maintaining freshness and preventing bacterial contamination, among many others. The additives from natural sources have been receiving more attention from food manufacturers when compared to the synthetic ones, due to their higher quality and safety. An example of natural additives are biosurfactants, which are derived from microorganisms. Interests in the use of biosurfactants have been increasing in the food market, as a result of their capacity to replace synthetic additives in the food industry. The objective of this chapter is to present the main microbial biosurfactants used to avoid contamination during food processing. We briefly discuss their potential applications as food preservatives, presenting antimicrobial, antioxidant and antibiofilm activities against food pathogens.
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Ferreira da Silva, I., Andrade Neves, N., Pereira e Silveira, B.M., Costa Vespermann, K.A., Rodrigues Valente, M.E. (2021). Microbial Biosurfactants for Contamination of Food Processing. 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_2
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