Use of Biosurfactants in Food Processing Technology
- Authors: Gargi Balabantaray1, Bhabani Shankar Das2, Pradeepta Sekhar Patro3
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View Affiliations Hide Affiliations1 Department of Immunology and Rheumatology, Institute of Medical Science, Sum Hospital, Siksha O Anusandhan (Deemed to be University), Bhubaneswar, Odisha 751003, India 2 Centre for Biotechnology, School of Pharmaceutical Sciences, Siksha O Anusandhan (Deemed to be University), Bhubaneswar, Odisha-751003, India 3 Department of Immunology and Rheumatology, Institute of Medical Science, Sum Hospital, Siksha O Anusandhan (Deemed to be University), Bhubaneswar, Odisha-751003, India
- Source: Biosurfactants: A Boon to Healthcare, Agriculture & Environmental Sustainability , pp 96-116
- Publication Date: March 2024
- Language: English
Use of Biosurfactants in Food Processing Technology, Page 1 of 1
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Biological surfactants are a class of amphipathic biomolecules that contain a diverse range of constituents derived from different biological sources and have been analysed for their ability to lower surface tension. Their distinct properties with cumulative applications have expanded in different fields starting from human health to detergent industry. According to estimates, the global market for biosurfactants will grow from $4.18 billion in 2022 to $6.04 billion by 2029. Biosurfactants outperform artificial surfactants due to their unique attributes. This provides opportunities for commercial utilization of biosurfactants. Thus, the present chapter aims to describe the various biosurfactants present in the market along with their potential application in food industries. <br>
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