Biosurfactants as Eco-Friendly Alternatives: Scope, Trends and Regulations

Abstract

Biosurfactants, or microbial-derived surface-active agents, have become viable substitutes for artificial surfactants in food-based industries due to their amphiphilic nature, biodegradability, non-toxicity, and production from renewable resources. This review explores their functional properties and extensive applications in food processing as emulsifiers, stabilizers, antioxidants, antimicrobials, and antiadhesive agents. Microorganisms such as Pseudomonas aeruginosa, Bacillus subtilis, and Candida bombicola produce a variety of biosurfactants that enhance food texture, extend shelf-life, and improve safety and hygiene standards by inhibiting microbial contamination and biofilm formation. Furthermore, biosurfactants are playing an increasingly important role in natural food preservation and sustainable packaging. The review also highlights the regulatory landscape across India, the U.S., and Europe concerning the approval and classification of biosurfactants, underscoring the importance of safety evaluations and compliance with food additive standards. Overall, the integration of biosurfactants in the food industry presents an eco-friendly and health-conscious solution aligning with consumer demand for cleaner labels and sustainable practices.