Biosurfactants in the food chain: Perspectives and challenges.

Abstract

Biosurfactants (BS) of microbial origin combine inherent surface activity with unique functional properties and natural status, enabling the development of innovative clean-label products and more sustainable processing strategies. This article synthesizes recent advances in the application of BS throughout the food chain, from farm to table with particular emphasis on studies reported during the last five years and validated in food-relevant models. The review highlights BS applications in crop protection, animal health, food processing and formulation, waste valorization, and nanotechnology, while critically discussing current limitations and emerging opportunities. The multifunctional nature of BS supports their use as antimicrobial agents, functional ingredients, sanitizers, postbiotics for animal health, and components of smart and active packaging systems. Furthermore, the valorization of food residues and agro-industrial waste streams as substrates for BS production contributes to circular bioeconomy approaches and more sustainable food systems. However, despite promising laboratory-scale results, the translation of BS applications into industrial practice remains constrained by limited validation in complex food systems, production and purification costs, safety assessment requirements, and regulatory challenges. Future research should prioritize application-oriented studies, safety and regulatory frameworks to facilitate the broader adoption of BS across the food chain.