Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry

Abstract

Glycolipids are microbial surface-active molecules that are composed of a carbohydrate unit linked to a single or multiple fatty acid(s). They are receiving increased research interest due to their green production pathways and their environmental and application benefits. Rhamnolipids, trehalolipids, sophorolipids, and mannosylerythritol lipids are among the most well-characterized glycolipids. Their antibacterial and emulsifying properties impart great potential to glycolipids in areas such as cleaning, cosmetic, and food preservation and can serve as sustainable substitutes for many synthetic surfactants. In addition, the valorization of food wastes through their use as fermentation feedstocks to produce glycolipid biosurfactants has received considerable attention because the process allows the bioconversion of inexpensive renewable by-products to value-added compounds, which may help to decrease production costs. This chapter focuses on the status and future perspectives related to the economical production of glycolipid biosurfactants and their potential application in foods.