Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry

Ashby, Richard D.; Zulkifli, Wan Nur Fatihah Wan Muhammad; Yatim, Abdul Rashid M.; Kawaguchi, Ren; Mustafa, Azeman

doi:10.1016/b978-0-12-824283-4.00006-x

Cited by 9 publications

(4 citation statements)

References 115 publications

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“…The superscript letters represent the significance of the difference. 4 Journal of Food Processing and Preservation 5 Journal of Food Processing and Preservation temperature at the correlation coefficient of -0.65 at p < 0 05. This indicates that the higher the amylose content in the sample, which may result in the lower initial gelatinization temperature, the easier the gelatinization of the bean when cooking.…”

Section: Correlation Analysis Of the Gelatinization And Agingmentioning

confidence: 99%

“…Sugar esters are microbial surface-active molecules that are composed of a carbohydrate unit linked to a single or multiple fatty acid(s) as lipid compounds containing glycosyl ligands and amphiphilic molecule. The emulsifying properties of glycolipids impart great potential to glycolipids in areas of food preservation and processing, which can serve as sustainable substitutes for modification of food properties [4]. Sugar esters, as emulsifiers, can compete with starch for water molecules and interfere with starch molecules in parallel with antiaging role.…”

Section: Introductionmentioning

confidence: 99%

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Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Shen,

Yao,

Zhou

et al. 2023

Journal of Food Processing and Preservation

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To improve the storage quality of adzuki bean paste from starch aging, the effects of glycolipid addition on the properties of gelatinization and retrogradation properties of adzuki flour obtained by the retrogradation inside adzuki bean during storage and transportation are investigated. The results indicate the significant differences in the gelatinization and the distribution of starch granules for different varieties of beans. The higher gelatinization temperature of adzuki flour results in the lower enthalpy of gelatinization with an undulating tendency of the retrogradation due to the short-term aging of amylose and long-term aging of amylopectin within adzuki flour. In the early stage of aging, the coexistence of protein, fat, and starch inside adzuki flour hinder the aging of starch. An Avrami equation is introduced to characterize the aging process of the starch–protein–fat–water system of different varieties of adzuki flours. The nucleation mode of the crystal nucleus has a significant effect on the aging rate of different varieties of adzuki flour. The fat in the system fails to demonstrate a significant effect on the nucleation mode of starch retrogradation. The addition of glycolipids increases the gelatinization enthalpy of adzuki flour. Glycolipids can reduce the aging degree of adzuki flour, and the inhibition effect on the retrogradation of sucrose monoester is greater than that of maltose monoester. The research results provide the valuable guidance for the high-quality processing and storage of adzuki bean paste from starch aging.

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Section: Correlation Analysis Of the Gelatinization And Agingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Shen,

Yao,

Zhou

et al. 2023

Journal of Food Processing and Preservation

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show abstract

“…High productivity is crucial to industrial biosurfactant production, leading to extensive research on sophorolipids and rhamnolipids production. On the other hand, rhamnolipids were discovered earlier than sophorolipids (rhamnolipids were first discovered in 1946, while sophorolipids were originally discovered in 1961), which accounts for the greater amount of research focused on rhamnolipid production (Cho et al, 2022;Ashby et al, 2023). As shown in Table 1, a literature search on Scopus, performed on 15 October 2023, using the keywords 'biosurfactant' and 'rhamnolipids' or 'sophorolipids' returned more results compared to a search using 'trehalose lipids' and 'mannosylerythritol lipids'.…”

Section: Opportunity and Challenge Of Biosurfactants Production 41 Ma...mentioning

confidence: 99%

Sustainable biosurfactant production from secondary feedstock—recent advances, process optimization and perspectives

Miao,

To,

Siddiqui

et al. 2024

Front. Chem.

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Biosurfactants have garnered increased attention lately due to their superiority of their properties over fossil-derived counterparts. While the cost of production remains a significant hurdle to surpass synthetic surfactants, biosurfactants have been anticipated to gain a larger market share in the coming decades. Among these, glycolipids, a type of low-molecular-weight biosurfactant, stand out for their efficacy in reducing surface and interfacial tension, which made them highly sought-after for various surfactant-related applications. Glycolipids are composed of hydrophilic carbohydrate moieties linked to hydrophobic fatty acid chains through ester bonds that mainly include rhamnolipids, trehalose lipids, sophorolipids, and mannosylerythritol lipids. This review highlights the current landscape of glycolipids and covers specific glycolipid productivity and the diverse range of products found in the global market. Applications such as bioremediation, food processing, petroleum refining, biomedical uses, and increasing agriculture output have been discussed. Additionally, the latest advancements in production cost reduction for glycolipid and the challenges of utilizing second-generation feedstocks for sustainable production are also thoroughly examined. Overall, this review proposes a balance between environmental advantages, economic viability, and societal benefits through the optimized integration of secondary feedstocks in biosurfactant production.

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“…Estas moléculas anfifílicas compreendem o dissacarídeo soforose, geralmente na sua forma acetilada, e um ácido graxo de cadeia longa. Normalmente, as porções soforose e ácido graxo hidroxilado são unidas através de uma ligação β-glicosídica que forma a estrutura trivial dos soforolipídios (Ashby et al, 2023).…”

Section: Soforolipídios Como Alternativa Antimicrobianaunclassified

Bem-estar animal: tendências e desafios na medicina veterinária 3

Pereira,

Bezerra,

Silva

2024

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Editora Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterála de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético. Conselho Editorial Ciências Agrárias e Multidisciplinar

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Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry

Cited by 9 publications

References 115 publications

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid

Sustainable biosurfactant production from secondary feedstock—recent advances, process optimization and perspectives

Bem-estar animal: tendências e desafios na medicina veterinária 3

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