Bioemulsifiers Derived from Microorganisms: Applications in the Drug and Food Industry

doi:10.15171/apb.2018.023

Review

. 2018 Jun;8(2):191-199.

doi: 10.15171/apb.2018.023. Epub 2018 Jun 19.

Bioemulsifiers Derived from Microorganisms: Applications in the Drug and Food Industry

Affiliations

¹ Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
² Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
³ Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.
⁴ Student Research Committee, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
⁵ Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

PMID: 30023320
PMCID: PMC6046428
DOI: 10.15171/apb.2018.023

Review

Bioemulsifiers Derived from Microorganisms: Applications in the Drug and Food Industry

Mahmood Alizadeh-Sani et al. Adv Pharm Bull. 2018 Jun.

. 2018 Jun;8(2):191-199.

doi: 10.15171/apb.2018.023. Epub 2018 Jun 19.

Authors

Affiliations

¹ Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
² Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
³ Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.
⁴ Student Research Committee, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
⁵ Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

PMID: 30023320
PMCID: PMC6046428
DOI: 10.15171/apb.2018.023

Abstract

Emulsifiers are a large category of compounds considered as surface active agents or surfactants. An emulsifier acts by reducing the speed of chemical reactions, and enhancing its stability. Bioemulsifiers are known as surface active biomolecule materials, due to their unique features over chemical surfactants, such as non-toxicity, biodegradability, foaming, biocompatibility, efficiency at low concentrations, high selectivity in different pH, temperatures and salinities. Emulsifiers are found in various natural resources and are synthesized by Bacteria, Fungi and Yeast. Bioemulsifier's molecular weight is higher than that of biosurfactants. Emulsion's function is closely related to their chemical structure. Therefore, the aim of this paper was to study the various bioemulsifiers derived from microorganisms used in the drug and food industry. In this manuscript, we studied organisms with biosurfactant producing abilities. These inexpensive substrates could be used in environmental remediation and in the petroleum industry.

Keywords: Bioemulsifiers; Biosurfactants; Emulsion stability; Microorganism.

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References

1. Hasenhuettl GL, Hartel RW. Food emulsifiers and their applications. USA: Springer; 2008.
1. Whitehurst RJ. Emulsifiers in food technology. United Kingdom: John Wiley & Sons; 2008.
1. Krog N. Functions of emulsifiers in food systems. J Am Oil Chem Soc. 1977;54(3):124–31.
1. Krog NJ, Sparso FV. Food emulsifiers and their chemical and physical properties. New York: Marcel Dekker Inc; 1997.
1. Hasenhuettl GL. Synthesis and commercial preparation of food emulsifiers. Food emulsifiers and their applications: Springer; 2008. 11-37.

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[1] Hasenhuettl GL, Hartel RW. Food emulsifiers and their applications. USA: Springer; 2008.

[2] Hasenhuettl GL, Hartel RW. Food emulsifiers and their applications. USA: Springer; 2008.

[3] Whitehurst RJ. Emulsifiers in food technology. United Kingdom: John Wiley & Sons; 2008.

[4] Whitehurst RJ. Emulsifiers in food technology. United Kingdom: John Wiley & Sons; 2008.

[5] Krog N. Functions of emulsifiers in food systems. J Am Oil Chem Soc. 1977;54(3):124–31.

[6] Krog N. Functions of emulsifiers in food systems. J Am Oil Chem Soc. 1977;54(3):124–31.

[7] Krog NJ, Sparso FV. Food emulsifiers and their chemical and physical properties. New York: Marcel Dekker Inc; 1997.

[8] Krog NJ, Sparso FV. Food emulsifiers and their chemical and physical properties. New York: Marcel Dekker Inc; 1997.

[9] Hasenhuettl GL. Synthesis and commercial preparation of food emulsifiers. Food emulsifiers and their applications: Springer; 2008. 11-37.

[10] Hasenhuettl GL. Synthesis and commercial preparation of food emulsifiers. Food emulsifiers and their applications: Springer; 2008. 11-37.

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Bioemulsifiers Derived from Microorganisms: Applications in the Drug and Food Industry

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Bioemulsifiers Derived from Microorganisms: Applications in the Drug and Food Industry

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