Natural Surfactants and Fermentation-Derived Solutions for Sustainable Decontamination of Fresh Produce: Mechanisms, Efficiency, and Industrial Perspectives

The growing demand for safe and minimally processed fresh fruits and vegetables has highlighted the need for effective and environmentally friendly decontamination methods. Conventional washing techniques often fail to remove pesticide residues and microbial contaminants efficiently, while chemical disinfectants raise concerns related to toxicity and sustainability. In this context, natural surfactants and fermentation-derived solutions have emerged as promising alternatives. This critical review presents aspects regarding recent advances in the use of plant-based and microbial surfactants, for the decontamination of fresh products, with highlights on their mechanisms of action, ranging from enhanced removal of hydrophobic residues to disruption of microbial bio-films. Also, particular attention is given to the potential of combining surfactants with bioactive compounds obtained through fermentation processes, as well as to the valorization of agro-industrial waste as sustainable raw materials. The impact of these treatments will contribute to the improvement of product quality, safety, and environmental compatibility. Finally, current challenges related to scalability, standardization, and regulatory aspects are outlined, highlighting the need for further research to support the transition from laboratory studies to real-world applications.