Investigation of Structure-Fundamental/Functional Property Relationships of (Bio)-surfactants for a Rational Design of their Preparation and Use in Food and Non-food applications

(Bio)-surfactants are among the most versatile compounds in our planet, either in nature or in
biological systems, as well as in manufactured products. Increasing knowledge on the relationships between their structure, fundamental properties, and functionalities in simple, and thereafter in more complicated models, are therefore the key factor on their rational preparation and use for any applications. In the present communication, the effect of different structural entities of (bio)surfactants, especially Carbohydrate-based amphiphilic compounds, including monomeric, oligomeric, and polymeric surfactants, on their interfacial properties at short time (under dynamic conditions) and long time (at the equibrium), and the impact of such fundamental properties through physico-chemical parameters on the formation and stability of colloidal systems (micelles, foams, emulsions) will be presented. Some perspectives in their applications will be discussed.