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Sustainability
Volume 18
Issue 13
10.3390/su18136782
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Review

Natural Surfactants and Fermentation-Derived Solutions for Sustainable Decontamination of Fresh Produce: Mechanisms, Efficiency, and Industrial Perspectives

by
Anda Maria Baroi
1,†,
Irina Elena Chican
1,
Doina Manaila-Maximean
2,3,*,†,
Irina Fierascu
1,4,*,†,
Roxana Ioana Matei
1,
Toma Fistos
1 and
Radu Claudiu Fierascu
1,3,5,†
1
National Institute for Research & Development in Chemistry and Petrochemistry–ICECHIM Bucharest, 202 Splaiul Independentei, 060021 Bucharest, Romania
2
Faculty of Applied Science, National University of Science and Technology Politehnica Bucharest, 313 Splaiul Independentei, 060042 Bucharest, Romania
3
Academy of Romanian Scientists, 3 Ilfov, 050044 Bucharest, Romania
4
Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
5
Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gh. Polizu Str., 011061 Bucharest, Romania
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Sustainability 2026, 18(13), 6782; https://doi.org/10.3390/su18136782
Submission received: 28 May 2026 / Revised: 29 June 2026 / Accepted: 1 July 2026 / Published: 3 July 2026
(This article belongs to the Special Issue Application of Sustainable Practices in Food Engineering)
Versions Notes

Abstract

The growing demand for safe and minimally processed fresh fruits and vegetables has highlighted the need for effective and environmentally friendly decontamination methods. Conventional washing techniques often fail to remove pesticide residues and microbial contaminants efficiently, while chemical disinfectants raise concerns related to toxicity and sustainability. In this context, natural surfactants and fermentation-derived solutions have emerged as promising alternatives. This critical review presents aspects regarding recent advances in the use of plant-based and microbial surfactants, for the decontamination of fresh products, with highlights on their mechanisms of action, ranging from enhanced removal of hydrophobic residues to disruption of microbial bio-films. Also, particular attention is given to the potential of combining surfactants with bioactive compounds obtained through fermentation processes, as well as to the valorization of agro-industrial waste as sustainable raw materials. The impact of these treatments will contribute to the improvement of product quality, safety, and environmental compatibility. Finally, current challenges related to scalability, standardization, and regulatory aspects are outlined, highlighting the need for further research to support the transition from laboratory studies to real-world applications.
Keywords: natural surfactants; fresh produce decontamination; biosurfactants; pesticide residue removal; sustainable food safety natural surfactants; fresh produce decontamination; biosurfactants; pesticide residue removal; sustainable food safety

Share and Cite

MDPI and ACS Style

Baroi, A.M.; Chican, I.E.; Manaila-Maximean, D.; Fierascu, I.; Matei, R.I.; Fistos, T.; Fierascu, R.C. Natural Surfactants and Fermentation-Derived Solutions for Sustainable Decontamination of Fresh Produce: Mechanisms, Efficiency, and Industrial Perspectives. Sustainability 2026, 18, 6782. https://doi.org/10.3390/su18136782

AMA Style

Baroi AM, Chican IE, Manaila-Maximean D, Fierascu I, Matei RI, Fistos T, Fierascu RC. Natural Surfactants and Fermentation-Derived Solutions for Sustainable Decontamination of Fresh Produce: Mechanisms, Efficiency, and Industrial Perspectives. Sustainability. 2026; 18(13):6782. https://doi.org/10.3390/su18136782

Chicago/Turabian Style

Baroi, Anda Maria, Irina Elena Chican, Doina Manaila-Maximean, Irina Fierascu, Roxana Ioana Matei, Toma Fistos, and Radu Claudiu Fierascu. 2026. "Natural Surfactants and Fermentation-Derived Solutions for Sustainable Decontamination of Fresh Produce: Mechanisms, Efficiency, and Industrial Perspectives" Sustainability 18, no. 13: 6782. https://doi.org/10.3390/su18136782

APA Style

Baroi, A. M., Chican, I. E., Manaila-Maximean, D., Fierascu, I., Matei, R. I., Fistos, T., & Fierascu, R. C. (2026). Natural Surfactants and Fermentation-Derived Solutions for Sustainable Decontamination of Fresh Produce: Mechanisms, Efficiency, and Industrial Perspectives. Sustainability, 18(13), 6782. https://doi.org/10.3390/su18136782

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