Intro -- Applications of Next Generation Biosurfactants in the Food Sector -- Copyright -- Contents -- Contributors -- Chapter 1: Characterization and screening of biosurfactant from microorganism with a wide application in food industries -- 1. Introduction -- 2. Classification of biosurfactants -- 3. Screening of microorganism producing biosurfactants -- 3.1. Sampling and isolation -- 3.2. Screening and detection of potent strains producing biosurfactants -- 3.2.1. Oil-spreading test -- 3.2.2. Blood agar method -- 3.2.3. Drop collapse method -- 3.2.4. Cetyl trimethyl ammonium bromide CTAB agar method -- 3.2.5. Penetration assay -- 3.2.6. Bath test -- 3.2.7. Surface tension (SFT) measurement/Tensiometeric measurement of SFT -- 3.2.8. Emulsification assay technique -- 3.2.9. Emulsification index -- 3.2.10. High-throughput biosurfactants-producing microbial screening -- 4. Identification and characterization of biosurfactants -- 4.1. Biochemcal characterization methods -- 4.2. Molecular-level identification of biosurfactants-producing biomass strains -- 4.3. FTIR and NMR analysis -- 5. Conclusion -- References -- Chapter 2: Optimization and characterization of various biosurfactant and application in food industries -- 1. Introduction -- 2. Biological and functional properties of biosurfactant (BS) -- 2.1. Biological properties -- 2.1.1. Antimicrobial activity -- 2.1.2. Antiadhesive and antibiofilm activity -- 2.1.3. Antioxidant activity -- 2.1.4. Biodegradability -- 2.1.5. Toxicity of biosurfactants -- 2.1.6. Environmental compatibility -- 2.2. Functional properties -- 2.2.1. Coating agents -- 2.2.2. Dispersing agents -- 2.2.3. Emulsification property -- 2.2.4. Surface and interface activity -- 2.2.5. Temperature, pH, and ionic strength tolerance -- 3. Category of biosurfactants -- 3.1. Glycolipids -- 3.1.1. Rhamnolipids -- 3.1.2. Trehalolipids.

3.1.3. Sophorolipids -- 3.2. Lipoproteins and lipopeptides -- 3.2.1. Surfactin -- 3.2.2. Lichenysin -- 3.3. Phospholipids, neutral lipids, and fatty acids -- 3.3.1. Corynomycolic acid -- 3.4. Polymer biosurfactants -- 3.4.1. Emulsan -- 3.5. Particulate biosurfactants -- 3.5.1. Vesicles -- 3.5.2. Whole microbial cells -- 4. Sources of biosurfactants -- 4.1. Bacterial biosurfactants -- 4.2. Fungal biosurfactants -- 4.3. Yeast biosurfactants -- 5. Applications of biosurfactant -- 5.1. Environmental bioremediation -- 5.2. Oil recovery -- 5.3. Pharmaceutical applications -- 5.4. Biosurfactants in food -- 6. Conclusion -- References -- Chapter 3: Application of biosurfactant as an emulsifying agent -- 1. Introduction -- 2. Classification of biosurfactants -- 3. Glycolipids -- 3.1. Lipopeptides/lipoproteins -- 3.1.1. Polymeric biosurfactant -- 3.1.2. Particulate biosurfactants -- 4. Biosurfactant in food -- 4.1. Use of biosurfactants as emulsifier -- 4.2. Use of biosurfactants as antiadhesive agent -- 4.3. Use of biosurfactants as antimicrobial agents -- 4.4. Use of biosurfactant as antioxidant -- 4.5. Use of biosurfactants for removal of heavy metals -- 5. Conclusion -- References -- Chapter 4: Application of biosurfactant in the production of beverages -- 1. Introduction -- 2. Applications of biosurfactants in the production of beverages -- 2.1. BSs in the emulsification of beverages -- 2.2. BSs as antioxidants -- 2.3. BSs as antimicrobial agent -- 2.4. BSs as anti-biofilm and antiadhesive agents -- 3. Real-time practical application of BSs and their add-on benefits in beverages -- 3.1. Biosurfactants in nonalcoholic beverages -- 3.1.1. Carbonated soft drinks -- 3.1.2. Milk and milk-derived nonalcoholic beverages -- 3.1.3. Other nonalcoholic beverages -- 3.2. Biosurfactants in alcoholic beverages -- 3.2.1. Traditional -folk fermented beverages.

3.2.2. Wines -- 3.2.3. Beers -- 3.2.4. Biosurfactants in medicinal beverages -- 3.3. Biosurfactant in hot beverages (tea/coffee/chocolates) -- 4. Market prospect -- 5. Future prospects -- 6. Conclusions -- Acknowledgment -- References -- Chapter 5: Antibiofilm properties of biosurfactants: A tool against the food pathogens -- 1. Introduction -- 2. Type of biosurfactants -- 3. Biofilm and food -- 4. Biosurfactants against food pathogens -- 5. Future directions and conclusion -- Declarations and authors contributions -- References -- Chapter 6: Application of biosurfactant as versatile additives or ingredients of food processing -- 1. Introduction -- 1.1. Surfactant -- 1.2. Biosurfactant -- 2. Types of biosurfactants -- 2.1. Glycolipids -- 2.1.1. Rhamnolipids -- 2.1.2. Trehalolipids -- 2.1.3. Sophorolipids -- 2.2. Lipoproteins and lipopeptides -- 2.3. Phospholipids -- 2.4. Polymeric surfactants -- 3. Properties of biosurfactants -- 3.1. Surface and interfacial interaction -- 3.2. Biodegradability -- 3.3. Temperature and pH resistance -- 3.4. Low toxicity -- 3.5. Emulsions building and breaking -- 4. Production of biosurfactants -- 5. Application of biosurfactants in food industry -- 5.1. Biosurfactants as antibiofilm agents -- 5.2. Biosurfactants as emulsifiers -- 5.2.1. Ice cream preparation -- 5.2.2. Bakery products preparation -- 5.2.3. Muffin and bread preparation -- 5.3. Biosurfactants as antimicrobial agents in food industries -- 5.4. Biosurfactants as antioxidant agent -- 6. Future aspects -- 7. Conclusion -- References -- Chapter 7: Application of biosurfactant as a stabilizer in aerated foods -- 1. Introduction -- 2. Aerated food product technology -- 2.1. Chemical aeration -- 2.2. Biological aeration -- 2.3. How gas adds value to food products? -- 3. Principles of food stabilization by biosurfactants -- 4. Conclusions -- Acknowledgments.

References -- Chapter 8: The role of biosurfactants in the improvement of texture and shelf life of starch-containing p -- 1. Introduction -- 2. Properties of biosurfactants and their role in extending texture profiles and shelf-life of starch-containing products -- 2.1. Surface and interface activity -- 2.2. Temperature and pH tolerance -- 2.3. Biological activities -- 2.4. Other properties -- 3. Effects of biosurfactants in texture and shelf life of some starch-containing products -- 3.1. Salad dressings -- 3.2. Bakery products -- 3.2.1. Breads -- 3.2.2. Cookies -- 3.2.3. Cakes -- 3.3. Other starch-based products -- 4. Concluding remarks and outlooks -- References -- Chapter 9: The application of biosurfactant for the modification of the rheological properties of wheat dough -- 1. Introduction -- 2. Biosurfactants -- 2.1. Classification -- 2.2. Properties -- 2.3. Factors influencing the production process of biosurfactants -- 2.3.1. Carbon sources -- 2.3.2. Nitrogen sources -- 2.3.3. Growth environment -- 3. Rheology: A brief description -- 4. Biosurfactants and rheological properties of wheat-flour-derived doughs -- 5. Conclusion and future perspectives -- References -- Chapter 10: Biofabrication of nanobiosurfactant and their wide application in the food industry -- 1. Introduction -- 2. Surfactant, biosurfactant, and nanobiosurfactant properties -- 3. Nanobiosurfactant: Global potentials and biofabrication process -- 4. Nanobiosurfactant application in the food industry -- 4.1. Nanobiosurfactant improves the thermal stability of food products -- 4.2. Application of NPS in food packaging -- 4.3. NBS improves emulsion in food industries -- 4.4. NBS as an antimicrobial agent in ready-to-eat foods -- 5. Conclusion -- References.

Chapter 11: Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in t ... -- 1. Introduction -- 2. Structural properties of emulsions -- 3. Emulsion formation -- 4. Role of emulsifiers in emulsion formation -- 5. Biosurfactant as emulsifier -- 6. Biosurfactant, becoming a significant emulsifier than synthetic surfactants as well as other natural food emulsifiers -- 7. Special attention on nanoemulsion formed by biosurfactants -- 8. Hydrophilic-lipophilic balance value for the selection of biosurfactant in food processing -- 9. Emulsification index (E24) -- 10. Biosurfactants used as emulsifier in food industry -- 10.1. Lipopeptide and lipoprotein-type biosurfactants -- 10.2. Glycolipid-type biosurfactants -- 10.3. Glycoprotein biosurfactants -- 10.4. Emulsan -- 10.5. Alasan -- 11. Baked goods -- 12. Necessity of inclusion of biosurfactants in baked goods -- 13. Diverse utilization of biosurfactants in baked goods -- 13.1. Baked goods with a better textural profile -- 13.2. Improvements to baked goods different physical properties -- 13.3. Influencing baked goods physicochemical characteristics -- 13.4. Evolution of color of baked goods -- 14. Challenges in the baked products from a technological and economic standpoint -- 15. Future perspective of biosurfactants in baked industry -- 16. Conclusion -- References -- Chapter 12: Advancements and challenges in production of biosurfactants -- 1. Introduction to surfactants -- 2. Biosurfactants -- 3. Classification of biosurfactants -- 3.1. Classification based on parent microbes -- 3.2. Classification based on composition -- 3.3. Classification based on molecular mass -- 4. Production methods of biosurfactants -- 4.1. Solid-state fermentation -- 4.2. Liquid-state fermentation -- 4.3. Comparison of SSF and LSF.

5. Factors affecting production of biosurfactants.