Application of Surfactant and/or Biosurfactants in Food Industry

Dear Colleagues,

Surfactants and biosurfactants are surface-active compounds which are used in the food industry as: (i) cleaning or treating agents of food-contact surfaces (indirect application) or (ii) food additives/ingredients (direct application). Biosurfactants or microbial surfactants are composed of lipids, carbohydrates, or proteins, making them more biocompatible and biodegradable than chemical surfactants.

Apart from their characteristic surface-active properties, surfactants and biosurfactants have shown antimicrobial, antiadhesive, and antibiofilm—among other—activities against food pathogens. They can also act as antioxidants and emulsifiers.

Therefore, this Special Issue focuses on: (i) the characterization of surfactants or biosurfactants based on their properties (e.g., antimicrobial, antiadhesive, antioxidant, emulsifying, etc.) for food application; (ii) the application of surfactants or biosurfactants in the food industry; (iii) the development of food products with surfactants or biosurfactants; and (iv) the regulatory perspectives of surfactants or biosurfactants in the food industry. For that, original research articles, reviews, industrial cases, and short communications are welcomed and encouraged.

Prof. Ana Belén Moldes
Dr. Xanel Vecino
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.