Biosurfactants in the Halal Economy: Sustainable Solutions for Food, Pharma, and Beyond

Abstract

Leaves from forage crops and vegetables such as water spinach, sweet potato, cassava, and especially taro, can be incorporated into pig diets as partially replace commonly used protein sources including fish meal or/and soybean meal. However, their use remains limited among farmers and livestock producers. This study aimed to compare feed intake, determine apparent digestibility coefficients, and analyze nitrogen retention in pigs fed various forms of taro-based diets. The experiment was conducted from September 9 to November 30, 2025, at Svay Rieng University, located along National Road 1, Chambak Village, Chek Commune, Svay Rieng City, Svay Rieng Province, Cambodia. Four castrated male crossbred pigs (average body weight: 15 kg; approximately 50 days old) were used in a 4×4 Latin square design. The study included four dietary treatments: fresh taro, boiled taro, dried taro, and ensiled taro, each applied across four experimental units. The trial was conducted over four periods, with each period comprising 5 days for diet adaptation followed by 5 days for the collection of feces and urine. Findings from the study demonstrated that crossbred pigs consumed higher amount of DM intakes in T2 (748g/day) and T4 (784 g/day), highly coefficient digestibility of DM in T1 (87.1%) or T2 (88.9%), and greatly nitrogen retention in T2 (9.27%). In conclusion, fresh or ensiled taro may be used at a 10% inclusion rate in pig diets, as long as it is thoroughly mixed with other ingredients. The crossbred pigs consumed high amount of DM intakes, exhibited highly in coefficient digestibility of DM, and indicated a greater nitrogen retention. Biosurfactants, microbial surface-active compounds, are gaining attention as sustainable, biocompatible alternatives to synthetic surfactants. Their properties, including emulsification, foaming, and antimicrobial activities, enable diverse applications in food, pharmaceutical, and cosmetic industries. With increasing demand for halal-certified products, biosurfactants offer potential as halal ingredients, provided they are produced using compliant strains, substrates, and processing methods. This review examines the production of halal-compatible biosurfactants, their key functional properties, and their applications in halal product development. Emphasis is placed on food, drug delivery, and personal care sectors, alongside certification standards. Biosurfactants are positioned as novel, ethical ingredients supporting the global expansion of halal-compliant biotechnology.