Nitschke, M.Costa, S. G. V. A. O.2014-05-202014-05-202007-01-01Trends In Food Science & Technology. London: Elsevier B.V. London, v. 18, n. 5, p. 252-259, 2007.0924-2244http://hdl.handle.net/11449/19434The increasing environmental concern about chemical surfactants triggers attention to microbial-derived surface-active compounds essentially due to their low toxicity and biodegradable nature. At present, biosurfactants are predominantly used in remediation of pollutants; however, they show potential applications in many sectors of food industry. Associated with emulsion forming and stabilization, antiadhesive and antimicrobial activities are some properties of biosurfactants, which could be explored in food processing and formulation. Potential applications of microbial surfactants in food area and the use of agroindustrial wastes as alternative substrates for their production are discussed.252-259engArtigo10.1016/j.tifs.2007.01.002WOS:000246883300002Acesso restrito