Surfactants, also known as surface-active agents, have emerged as an important class of compounds... more Surfactants, also known as surface-active agents, have emerged as an important class of compounds with a wide range of applications. However, the use of chemical-derived surfactants must be restricted due to their potential adverse impact on the ecosystem and the health of humans and other living organisms. In the past few years, there has been a growing inclination towards natural derived alternatives, particularly microbial surfactants, as substitutes for synthetic or chemical-based counterparts. Microbial biosurfactants are abundantly found in bacterial species, predominantly Bacillus spp. and Pseudomonas spp. The chemical structures of biosurfactants involve the complexation of lipids with carbohydrates (glycolipoproteins and glycolipids), peptides (lipopeptides), and phosphates (phospholipids). Lipopeptides, in particular, have been the subject of extensive research due to their versatile properties, including emulsifying, antimicrobial, anticancer, and anti-inflammatory properties. This review provides an update on research progress in the classification of surfactants. Furthermore, it explores various bacterial biosurfactants and their functionalities, along with their advantages over synthetic surfactants. Finally, the potential applications of these biosurfactants in many industries and insights into future research directions are discussed.
Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up ... more Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appear to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.
Gamma-aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attentio... more Gamma-aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attention over the past decades due to its various physiological implications in plants, animals, and microorganisms. It has anti-diabetic and hypotensive effects, depression and anxiety reduction properties in addition to many other health-related benefits. Recent efforts have been focused on amplifying GABA production using different chemical processes from various bio-based or non-chemical precursors. In this chapter, the chemical synthesis of GABA from γ-butyrolactone (GBL), γ-halobutyronitrile, 2-bromopropanoic acid, and glutaric anhydride will be highlighted. Moreover, the production of GABA by plants and microorganisms as well as the extraction, purification methods and potential health benefits will be discussed.
Abstract Conventional thermal processing methods (pasteurization and sterilization) lead to degra... more Abstract Conventional thermal processing methods (pasteurization and sterilization) lead to degradation of the most thermolabile compounds of a food product, and they are usually energy consumers. Alternative technologies for microbial inactivation, also known as emerging technologies (e.g., pulsed electric fields, high pressure processing, ultrasounds, pulsed light, microwave and radiofrequency radiations), have been proposed since several decades as promising technologies to replace the conventional ones. Although efficient in most of the cases, either applied alone or combined with other parameters such as temperature, their mechanisms of action are still not fully understood, and numerous suggestions and demonstrations have been proposed. Here we describe briefly some emerging technologies and their mechanism of action for microbial inactivation.
Abstract Pulsed electric field (PEF) is a relative innovative technology of food treatment, which... more Abstract Pulsed electric field (PEF) is a relative innovative technology of food treatment, which enables obtaining high-quality and safe food products. PEF treatment due to its affinity to cell electroporation has been used for the preservation of liquid foods. Nowadays, PEF can also be a useful tool for designing processes with a wide range of new applications such as production of healthy food products with enhanced beneficial properties for human health. An overview of the current literature shows the potential of PEF to enhance new functional properties of foods based on its ability to increase nutrients and bioactive compounds extractability. This process can lead to increased bioaccessibility and bioavailability of several beneficial compounds such as carotenoids, anthocyanins, or polyphenols on health. This chapter is aimed at evaluating the effects of PEF treatment on the bioaccessibility and bioavailability of selected bioactive compounds found in carrots, grapes, oranges, tomatoes as well as fruit drinks and milk products. Moreover, the investigation of the bioprotective effect of the PEF-treated food products against the oxidative stress was evaluated. More studies are needed to optimize PEF conditions for increasing bioaccessibility and bioavailability of nutritional compounds in the different food matrix.
Abstract Allium members are known for their wide use in culinary dishes and the content of their ... more Abstract Allium members are known for their wide use in culinary dishes and the content of their bioactive compounds. In this aspect, edible Allium members, such as garlic (A. sativum), onion (A. cepa), leeks (A. porrum), chives (A. schoenoprasum), and shallots (A. ascalonicum), have been widely studied with respect to their functional properties in vivo. Their beneficial effects on humans are closely associated with bioavailability of organosulfur compounds (OSCs) in allyl and methyl forms. However, the OSCs are thermally unstable, so it is important to identify critical processing types/parameters that have destructive effects on bioavailability of the OSCs, and possibly to avoid them in practice. This chapter provides systematically gathered data on bioavailability of OSCs from edible Allium species and addresses their change with food production in order to understand the nature of various functional properties of this genus.
Abstract Silymarin complex consisting of four flavonolignans (silychristin, silydianin, silibinin... more Abstract Silymarin complex consisting of four flavonolignans (silychristin, silydianin, silibinin and taxifolin) has been used from ancient times in both traditional European and Asian medicine for liver disorders treatment. Moreover, over the last years, the anticancer activity of these compounds against various types of cancer cells (e.g., breast, skin, colon, cervix, ovary, prostate, lung and hepatocellular cancers, among others) has been demonstrated. Therefore, at this stage of development, food and pharmaceutical interest have shown an increased interested in the recovery of these molecules. Conventional solvent extraction has been traditionally used to recover silymarin complex from plant matrices. However, the increased awareness regarding the use of green and sustainable processes has led to exploring new alternatives, which can minimize the use of toxic solvents (i.e., hexane) and using short extraction times. For instance, the use of innovative alternative approaches such as supercritical-CO2, pulsed electric fields, ultrasounds, and microwaves can constitute a useful alternative to recover silychristin, silydianin, silibinin and taxifolin. Furthermore, in order to obtain natural products, either as pure compounds or as standardized plant extracts, the use of selective and accurate analytical methods for qualitative and quantitative determination of flavonolignan components is required. In the present chapter, the current and innovative approaches to recover silychristin, silydianin, silibinin and taxifolin from plant matrices will be discussed. Moreover, the biological effects and the potential implications of these compounds on the prevention of non-communicable diseases will be shown.
Abstract Thermal treatment is the most widely used procedure for microbial inactivation in foods.... more Abstract Thermal treatment is the most widely used procedure for microbial inactivation in foods. However, heat causes unwanted side effects in the sensory, nutritional, and functional properties of foods. Increasing consumer demands for “fresh-like” minimally processed foods has promoted the development of advanced milder food preservation methods among which pulsed electric field (PEF), high-pressure processing (HPP), and high-power ultrasound (US) are the most promising. While HPP and PEF have little or no effect on food constituents, they are in many cases lethal to numerous spore or nonspore forming bacteria, yeasts, molds, and viruses. They have prospective for industrial applications particularly when adopted and implemented in conjunction with thermal or other nonthermal preservative techniques. Sonication alone is not very effective in killing bacteria in food; however, thermosonic (heat plus sonication), manosonic (pressure plus sonication), and manothermosonic (heat and pressure plus sonication) treatments are likely the best methods to inactivate microbes. However, there are still certain challenges such as high investment and operating costs that have to be overcome so as to justify industrial application of these techniques. The aim of this chapter is to provide the most recent overview of the microbiological aspects of HPP, PEF, and US for microbial inactivation. Mechanisms of inactivation, sensitivity of diverse microbial groups as well as some of the inactivation kinetics and factors affecting them are covered.
Minimally processed fresh-cut (MPFC) fruit products are an important source of functional ingredi... more Minimally processed fresh-cut (MPFC) fruit products are an important source of functional ingredients, and increased consumers’ demand boosted an expansion of this segment of food industry. Apples (Malus sp.) are commonly cultivated fruits and processed to MPFC products. Their low shelf life is the main obstacle for gaining maximum nutritive and economic benefits. Enzymatic, metabolic, and other physiological processes induce changes that render the product spoiled and decrease the storage and marketability life of MPFC fruits. Such spoilage can be controlled by modified atmosphere packaging (MAP), but intrinsic influences of numerous MAP factors are not clearly elucidated. Microbial growth adds another layer of complexity to MAP. Mathematical modeling can successfully predict microbial growth and spoilage, hence saving production cost and provide better control over the production chain. In this sense, this review provides an overview of MAP’s factors that influence the quality of stored MPFC products. Focus was placed on apples and development of mathematical models that can be useful for prediction of their spoilage during storage and subsequently their shelf-life.
Surfactants, also known as surface-active agents, have emerged as an important class of compounds... more Surfactants, also known as surface-active agents, have emerged as an important class of compounds with a wide range of applications. However, the use of chemical-derived surfactants must be restricted due to their potential adverse impact on the ecosystem and the health of humans and other living organisms. In the past few years, there has been a growing inclination towards natural derived alternatives, particularly microbial surfactants, as substitutes for synthetic or chemical-based counterparts. Microbial biosurfactants are abundantly found in bacterial species, predominantly Bacillus spp. and Pseudomonas spp. The chemical structures of biosurfactants involve the complexation of lipids with carbohydrates (glycolipoproteins and glycolipids), peptides (lipopeptides), and phosphates (phospholipids). Lipopeptides, in particular, have been the subject of extensive research due to their versatile properties, including emulsifying, antimicrobial, anticancer, and anti-inflammatory properties. This review provides an update on research progress in the classification of surfactants. Furthermore, it explores various bacterial biosurfactants and their functionalities, along with their advantages over synthetic surfactants. Finally, the potential applications of these biosurfactants in many industries and insights into future research directions are discussed.
Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up ... more Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appear to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.
Gamma-aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attentio... more Gamma-aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attention over the past decades due to its various physiological implications in plants, animals, and microorganisms. It has anti-diabetic and hypotensive effects, depression and anxiety reduction properties in addition to many other health-related benefits. Recent efforts have been focused on amplifying GABA production using different chemical processes from various bio-based or non-chemical precursors. In this chapter, the chemical synthesis of GABA from γ-butyrolactone (GBL), γ-halobutyronitrile, 2-bromopropanoic acid, and glutaric anhydride will be highlighted. Moreover, the production of GABA by plants and microorganisms as well as the extraction, purification methods and potential health benefits will be discussed.
Abstract Conventional thermal processing methods (pasteurization and sterilization) lead to degra... more Abstract Conventional thermal processing methods (pasteurization and sterilization) lead to degradation of the most thermolabile compounds of a food product, and they are usually energy consumers. Alternative technologies for microbial inactivation, also known as emerging technologies (e.g., pulsed electric fields, high pressure processing, ultrasounds, pulsed light, microwave and radiofrequency radiations), have been proposed since several decades as promising technologies to replace the conventional ones. Although efficient in most of the cases, either applied alone or combined with other parameters such as temperature, their mechanisms of action are still not fully understood, and numerous suggestions and demonstrations have been proposed. Here we describe briefly some emerging technologies and their mechanism of action for microbial inactivation.
Abstract Pulsed electric field (PEF) is a relative innovative technology of food treatment, which... more Abstract Pulsed electric field (PEF) is a relative innovative technology of food treatment, which enables obtaining high-quality and safe food products. PEF treatment due to its affinity to cell electroporation has been used for the preservation of liquid foods. Nowadays, PEF can also be a useful tool for designing processes with a wide range of new applications such as production of healthy food products with enhanced beneficial properties for human health. An overview of the current literature shows the potential of PEF to enhance new functional properties of foods based on its ability to increase nutrients and bioactive compounds extractability. This process can lead to increased bioaccessibility and bioavailability of several beneficial compounds such as carotenoids, anthocyanins, or polyphenols on health. This chapter is aimed at evaluating the effects of PEF treatment on the bioaccessibility and bioavailability of selected bioactive compounds found in carrots, grapes, oranges, tomatoes as well as fruit drinks and milk products. Moreover, the investigation of the bioprotective effect of the PEF-treated food products against the oxidative stress was evaluated. More studies are needed to optimize PEF conditions for increasing bioaccessibility and bioavailability of nutritional compounds in the different food matrix.
Abstract Allium members are known for their wide use in culinary dishes and the content of their ... more Abstract Allium members are known for their wide use in culinary dishes and the content of their bioactive compounds. In this aspect, edible Allium members, such as garlic (A. sativum), onion (A. cepa), leeks (A. porrum), chives (A. schoenoprasum), and shallots (A. ascalonicum), have been widely studied with respect to their functional properties in vivo. Their beneficial effects on humans are closely associated with bioavailability of organosulfur compounds (OSCs) in allyl and methyl forms. However, the OSCs are thermally unstable, so it is important to identify critical processing types/parameters that have destructive effects on bioavailability of the OSCs, and possibly to avoid them in practice. This chapter provides systematically gathered data on bioavailability of OSCs from edible Allium species and addresses their change with food production in order to understand the nature of various functional properties of this genus.
Abstract Silymarin complex consisting of four flavonolignans (silychristin, silydianin, silibinin... more Abstract Silymarin complex consisting of four flavonolignans (silychristin, silydianin, silibinin and taxifolin) has been used from ancient times in both traditional European and Asian medicine for liver disorders treatment. Moreover, over the last years, the anticancer activity of these compounds against various types of cancer cells (e.g., breast, skin, colon, cervix, ovary, prostate, lung and hepatocellular cancers, among others) has been demonstrated. Therefore, at this stage of development, food and pharmaceutical interest have shown an increased interested in the recovery of these molecules. Conventional solvent extraction has been traditionally used to recover silymarin complex from plant matrices. However, the increased awareness regarding the use of green and sustainable processes has led to exploring new alternatives, which can minimize the use of toxic solvents (i.e., hexane) and using short extraction times. For instance, the use of innovative alternative approaches such as supercritical-CO2, pulsed electric fields, ultrasounds, and microwaves can constitute a useful alternative to recover silychristin, silydianin, silibinin and taxifolin. Furthermore, in order to obtain natural products, either as pure compounds or as standardized plant extracts, the use of selective and accurate analytical methods for qualitative and quantitative determination of flavonolignan components is required. In the present chapter, the current and innovative approaches to recover silychristin, silydianin, silibinin and taxifolin from plant matrices will be discussed. Moreover, the biological effects and the potential implications of these compounds on the prevention of non-communicable diseases will be shown.
Abstract Thermal treatment is the most widely used procedure for microbial inactivation in foods.... more Abstract Thermal treatment is the most widely used procedure for microbial inactivation in foods. However, heat causes unwanted side effects in the sensory, nutritional, and functional properties of foods. Increasing consumer demands for “fresh-like” minimally processed foods has promoted the development of advanced milder food preservation methods among which pulsed electric field (PEF), high-pressure processing (HPP), and high-power ultrasound (US) are the most promising. While HPP and PEF have little or no effect on food constituents, they are in many cases lethal to numerous spore or nonspore forming bacteria, yeasts, molds, and viruses. They have prospective for industrial applications particularly when adopted and implemented in conjunction with thermal or other nonthermal preservative techniques. Sonication alone is not very effective in killing bacteria in food; however, thermosonic (heat plus sonication), manosonic (pressure plus sonication), and manothermosonic (heat and pressure plus sonication) treatments are likely the best methods to inactivate microbes. However, there are still certain challenges such as high investment and operating costs that have to be overcome so as to justify industrial application of these techniques. The aim of this chapter is to provide the most recent overview of the microbiological aspects of HPP, PEF, and US for microbial inactivation. Mechanisms of inactivation, sensitivity of diverse microbial groups as well as some of the inactivation kinetics and factors affecting them are covered.
Minimally processed fresh-cut (MPFC) fruit products are an important source of functional ingredi... more Minimally processed fresh-cut (MPFC) fruit products are an important source of functional ingredients, and increased consumers’ demand boosted an expansion of this segment of food industry. Apples (Malus sp.) are commonly cultivated fruits and processed to MPFC products. Their low shelf life is the main obstacle for gaining maximum nutritive and economic benefits. Enzymatic, metabolic, and other physiological processes induce changes that render the product spoiled and decrease the storage and marketability life of MPFC fruits. Such spoilage can be controlled by modified atmosphere packaging (MAP), but intrinsic influences of numerous MAP factors are not clearly elucidated. Microbial growth adds another layer of complexity to MAP. Mathematical modeling can successfully predict microbial growth and spoilage, hence saving production cost and provide better control over the production chain. In this sense, this review provides an overview of MAP’s factors that influence the quality of stored MPFC products. Focus was placed on apples and development of mathematical models that can be useful for prediction of their spoilage during storage and subsequently their shelf-life.
The food and beverage industries are widely searching for novel-innovative technologies to provid... more The food and beverage industries are widely searching for novel-innovative technologies to provide safe and healthy foods for the consumers. Although safe food products can be provided using thermal pasteurization and sterilization, heating the foods at high temperatures beyond a safety factor results in an unacceptable quality and nutrient retention. Thus, the application of alternative methods to minimize undesirable reactions such as thermal decomposition or degradation is highly desirable. Emerging processing technologies are promising methods to minimize heat-induced alterations in foods, and their applications have provided unprecedented opportunities for the food industry to make safe and high-quality health-promoting foodstuffs. These methods are useful not only for microorganisms and enzymes inactivation but also for improving the yield and development of ingredients and marketable foods with higher-quality and nutritional characteristics. Several studies have evaluated the effect of emerging processing methods such as high-pressure processing, pulsed electric fields, ultraviolet, pulsed light, irradiation, and ultrasounds on food quality. Many of these studies have reported a positive effect of using these techniques in food systems (e.g., fruits and vegetables, meat products, and dairy products). However, in spite of the positive effects, some researches showed the negative impacts of using these methods on different food quality aspects such as nutritional, textural, and sensorial properties. We have devoted our attention in this book not only on the advantages of using innovative processing methods but also on the disadvantages and challenges of using these techniques on food quality. This book is designed to assist food scientists as well as those working in the food, nutraceutical, pharmaceutical, and beverage industries. The topics covered in this book are suitable for teaching in courses such as food processing, food chemistry, food biochemistry, sensory science, and new product development.
Gamma aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attentio... more Gamma aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attention over the past decades due to its various physiological implications in plants, animals, and microorganisms. It has anti-diabetic and hypotensive effects, depression and anxiety reduction properties, and many other health-related benefits. Recent efforts have been focused on amplifying GABA production using different chemical processes from various bio-based or non-chemical precursors. In this chapter, the chemical synthesis of GABA from γ-butyrolactone (GBL), γ-halobutyronitrile, 2-bromopropanoic acid, and glutaric anhydride will be highlighted. Moreover, the production of GABA by plants and microorganisms as well as the extraction, purification methods and potential health benefits will be discussed.
Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that rev... more Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds. Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds. Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries. Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.
In book: Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability, Edition: First, Chapter: 13, Publisher: John Wiley & Sons Ltd., Editors: Aly Farag El Sheikha, Robert A. Levin, Jianping Xu, pp.309-322
In book: Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability, Edition: First, Chapter: 13, Publisher: John Wiley & Sons Ltd., Editors: Aly Farag El Sheikha, Robert A. Levin, Jianping Xu, pp.309-322
In recent years, the demand for consumption of ready-to-eat fast meals prepared by food catering ... more In recent years, the demand for consumption of ready-to-eat fast meals prepared by food catering sectors has increased and highlighted the value of cooked-chilled and cooked-frozen food products. A cook-chilled system is a food preservation technology in which foods are fully cooked, rapidly chilled, refrigerated for storage, and reheated before serving. The processing of cook-frozen foods is similar to the cook-chilled products except the final product which is frozen at a temperature below −30 °C and stored frozen until use. There are different cooling and freezing techniques that are currently used for making cook-chilled, sous-vide, and cook-frozen food products such as blast chilling, water bath chilling, and freeze-chilling. The operating temperatures and cooling rates in these techniques must be low to inhibit the growth of the relevant microorganisms. It has been demonstrated that the application of these systems can provide convenience and safety with retention of nutritional content and is considered as a better alternative for branded fast food. However, although the consumption of these products is appealing, strict handling conditions need to be implemented.
Thermal treatment is one of the main unit operations applied to improve the microbiological quali... more Thermal treatment is one of the main unit operations applied to improve the microbiological quality of food products. It utilizes the lethal effects of heat against thermosensitive microorganisms and pathogens which cause food spoilage; however, at the same time it induces degradation of the organoleptic and nutritional properties of foods due to Maillard reactions. These reactions occur between amino compounds and reducing sugars, and are intensified with the increase of temperature. Some research studies have investigated the potential use of emerging technologies such as pulsed electric fields, ohmic heating and high hydrostatic pressure to reduce the occurrence of non-enzymatic browning in foods during processing. Despite of the numerous advantages of emerging technologies over conventional ones, their impact on Maillard reactions is complex and not well understood with both positive and negative impacts. This chapter reviews the impact of emerging technologies on Maillard reactions in foods.
Uploads
Papers by Shahin Roohinejad
counterparts. Microbial biosurfactants are abundantly found in bacterial species, predominantly Bacillus spp. and Pseudomonas spp. The chemical structures of biosurfactants involve the complexation of lipids with carbohydrates (glycolipoproteins and glycolipids), peptides (lipopeptides), and phosphates (phospholipids). Lipopeptides, in particular, have been the subject of extensive research due to their versatile properties, including emulsifying, antimicrobial, anticancer, and anti-inflammatory properties. This review provides an update on research progress in the classification of surfactants. Furthermore, it explores various bacterial biosurfactants and their functionalities, along with their advantages over synthetic surfactants. Finally, the potential applications of these biosurfactants in many industries and insights into future research directions are discussed.
as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appear to reduce thermal processing intensity, resulting in products with enhanced
sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.
counterparts. Microbial biosurfactants are abundantly found in bacterial species, predominantly Bacillus spp. and Pseudomonas spp. The chemical structures of biosurfactants involve the complexation of lipids with carbohydrates (glycolipoproteins and glycolipids), peptides (lipopeptides), and phosphates (phospholipids). Lipopeptides, in particular, have been the subject of extensive research due to their versatile properties, including emulsifying, antimicrobial, anticancer, and anti-inflammatory properties. This review provides an update on research progress in the classification of surfactants. Furthermore, it explores various bacterial biosurfactants and their functionalities, along with their advantages over synthetic surfactants. Finally, the potential applications of these biosurfactants in many industries and insights into future research directions are discussed.
as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appear to reduce thermal processing intensity, resulting in products with enhanced
sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.