Innovative approaches in the use of rhamnolipids in food: control of endospores and interaction with sucrose

Abstract

The use of natural and environmentally-friendly antimicrobials is a growing trend in several industrial sectors, including the food area. Ramnolipids (RL), surfactants of microbial origin, have been showing potential for control of food pathogens and are considered "green surfactants" fulfilling the current market demand. In a recent study, it was evidenced that RL have potential for control of endospores of Bacillus cereus, an important food pathogen. In addition, the presence of sucrose also showed synergistic action, increasing the antimicrobial activity of RL. Considering the relevance of sustainable alternatives for food pathogen control, this project aims to explore two innovative approaches in the use of RL: the control of endospores and their interaction with sucrose. The results can support the design of innovative products for application in food. (AU)