Resum
Background
Sophorolipids (SLs) are a type of extracellular biosurfactants obtained from renewable raw materials by fermentation with non-pathogenic yeasts. The amphiphacity of these molecules, together with the bioactivity that these can exert, makes them suitable to be used as surfactants and bioactive agents in a wide variety of applications, including food, cosmetics, pharmaceuticals and bioremediation industry.
Scope and approach
In this review, the characterization of SLs (classification, techno-functional, and biological properties), their production and their use in the food industry (in food packaging, as carriers to increase bioavailability and in agriculture) are described. The importance of SLs in the scope of One Health approach as defined by the World Health Organisation has been highlighted, considering their environmentally friendly character as well as their potential relevance in the food system in the upcoming years.
Key findings and conclusions
Several by-products can be used as substrates to produce sophorolipids, enhancing a sustainable food system as described by the circular economy principles. These SLs are characterized by their techno-functional and biological properties, such as surface tension reduction, foaming or antimicrobial. Such properties make these molecules suitable for a wide range of applications within the food chain, serving as packaging or carriers in foodstuff, or for direct use in agriculture. Overall, SLs have been shown to be promising components to be introduced in the food system, although further research on scaling-up the production process and feasibility has to be done.
Sophorolipids (SLs) are a type of extracellular biosurfactants obtained from renewable raw materials by fermentation with non-pathogenic yeasts. The amphiphacity of these molecules, together with the bioactivity that these can exert, makes them suitable to be used as surfactants and bioactive agents in a wide variety of applications, including food, cosmetics, pharmaceuticals and bioremediation industry.
Scope and approach
In this review, the characterization of SLs (classification, techno-functional, and biological properties), their production and their use in the food industry (in food packaging, as carriers to increase bioavailability and in agriculture) are described. The importance of SLs in the scope of One Health approach as defined by the World Health Organisation has been highlighted, considering their environmentally friendly character as well as their potential relevance in the food system in the upcoming years.
Key findings and conclusions
Several by-products can be used as substrates to produce sophorolipids, enhancing a sustainable food system as described by the circular economy principles. These SLs are characterized by their techno-functional and biological properties, such as surface tension reduction, foaming or antimicrobial. Such properties make these molecules suitable for a wide range of applications within the food chain, serving as packaging or carriers in foodstuff, or for direct use in agriculture. Overall, SLs have been shown to be promising components to be introduced in the food system, although further research on scaling-up the production process and feasibility has to be done.
| Idioma original | Anglès |
|---|---|
| Número d’article | 104265 |
| Nombre de pàgines | 8 |
| Revista | Trends in Food Science and Technology |
| Volum | 143 |
| DOIs | |
| Estat de la publicació | Publicada - de des. 2023 |
SDG de les Nacions Unides
Aquest resultat contribueix als següents objectius de desenvolupament sostenible.
