Application of Biosurfactants in Food Preservation

Surfactants have received much attention as amphipathic compounds due to their widespread use. The production of surfactants by microorganisms (biosurfactants) has advantages such as toxicity less than chemical methods. Due to its antimicrobial and anti-biofilm properties, the use of biosurfactants in food preservation can be very valuable. In this study, a review, as well as a bibliometric analysis of the use of biosurfactants in food storage, has been performed. Documents were collected from the Scopus database and then analyzed using VOSviewer software. Examining the documents, it was found that only 15 documents have been published in this regard. The share of immunology and microbiology is higher than other fields, and India has published the most documents in this database with 6 documents. The small number of documents and the lack of documents such as conference papers and book chapters can indicate the lack of research done despite the great importance of the subject matter.