Applications of biosurfactant as an antioxidant in foods

Biosurfactants are natural surface-active materials created by microorganisms. Biosurfactants can contribute several properties including antibacterial, antioxidant, emulsifying, and antiadhesive activities to the food in which they are incorporated. Biosurfactants have been employed in food formulations to enhance viscosity, extending the shelf life of the products, improving texture and flavor, as well as lowering the calorie value by substituting fat. This chapter summarizes the activities of biosurfactants as antioxidants in food, as well as the features of biosurfactants in boosting food quality and the variables impacting biosurfactant synthesis.