Biosurfactants are emerging as a revolutionary substitute for chemical surfactants in various industrial sectors due to their lower toxicity, biodegradable, and environmentally friendly nature. Robust surface activity properties and high emulsification of biosurfactants make them feasible for diverse applications in food industries, such as bakeries, meat and fish processing, heavy metal removal from vegetables, salad dressings, etc. Given the eco-friendliness and safety of biosurfactants, this review focuses on the latest developments in their use in the food business. Nevertheless, it is noteworthy that biosurfactants are not competitively priced with commercial surfactants; consequently, several unique challenges, including the requirement for costly raw substrates and labor-intensive downstream processing, must be addressed to enable the widespread industrial use of biosurfactants. This review recommends further in-depth studies using less expensive, environment-friendly substrates and utilizing state-of-the-art technologies such as genetic engineering and nanotechnologies for biosurfactant production that can overcome the barrier of poor yield and expensive biosurfactant.

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微生物生物表面活性剂在食品工业中应用的最新进展：机遇与挑战

生物表面活性剂由于其毒性较低、可生物降解且环保，正在成为各个工业领域化学表面活性剂的革命性替代品。生物表面活性剂强大的表面活性和高乳化性使其可在食品工业中广泛应用，例如面包店、肉类和鱼类加工、蔬菜中的重金属去除、沙拉酱等。鉴于生物表面活性剂的环保性和安全性，这审查重点关注其在食品行业中的应用的最新发展。然而，值得注意的是，生物表面活性剂的价格与商业表面活性剂相比并不具有竞争力；因此，必须解决一些独特的挑战，包括对昂贵的原材料和劳动密集型下游加工的需求，以实现生物表面活性剂的广泛工业应用。该综述建议进一步深入研究，使用更便宜、环境友好的基质，并利用基因工程和纳米技术等最先进的技术来生产生物表面活性剂，以克服产量低和生物表面活性剂昂贵的障碍。