Bacterial lipopeptides from Bacillus: natural biostructuring agents for improving texture and stability in tomato-based functional foods (opens in new tab)

IntroductionRecent advances in functional food formulation have highlighted bacterial lipopeptides as natural biomolecules capable of replacing synthetic additives while enhancing the physicochemical properties of food systems. Their amphiphilic structure makes them promising candidates for improving texture, stability, and emulsification in complex matrices such as tomato-based products.MethodsIn this study, lipopeptides produced by Bacillus strains were structurally characterized using 1H-N...