Marcia Nitschke, Microbial Biotechnology Lab, São Carlos Institute of Chemistry, University of São Paulo, Brazil

Biosurfactants in food: trends & applications

Microbial-derived surfactants has gained attention due to their natural origin and environmental compatibility, fulfilling the request of regulatory agencies and society to use of more sustained and green chemicals. Change in trend of consumers to natural from synthetic additives and also the increasing health and environmental concerns demand for new “green” additives in food. An overview of potential applications of biosurfactants in food industry and the recent research involving their antimicrobial and antibiofilm activity against food pathogens will be discussed.

Host: Associate Professor Rikke Louise Meyer, iNANO and Department of Bioscience, Aarhus University