Screening of Biosurfactants

Sharma, Deepansh

doi:10.1007/978-981-16-2705-7_2

Cited by 2 publications

(3 citation statements)

References 94 publications

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“…The determination of surface tension has often been used as a rapid method to detect the BS production in the culture medium (Araujo, et al, 2019;Sharma, 2021). Promising BS-producing microorganisms are considered those that reduce surface tension to values less than 35 mN/m (da Silva, et al, 2021).…”

Section: Production Of Bs By S Racemosum Ucp 1302 Using Agro-industri...mentioning

confidence: 99%

Valorization of agro-industrial by-products for sustainable production of biosurfactant by Syncephalastrum racemosum UCP 1302

Bione

Lins

Rodríguez

et al. 2022

RSD

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The reutilization of agro-industrial by-products for obtaining of high-value added biosurfactants is a promising approach for minimizing the total production costs. In this context, this study aimed to evaluate the production of biosurfactant by the Mucoralean fungus Syncephalastrum racemosum UCP 1302, by bioconversion of renewable substrates: cassava wastewater (CWW), waste soybean oil (WSO) and corn steep liquor (CSL). For this, a 23 full-factorial design (FFD) was applied and the results showed the ability of this strain to produce biosurfactant in all conditions of the FFD, standing out the condition 7 due to the greatest reduction of surface tension (from 72 to 30.9 mN/m). Preliminary characterization showed the lipopeptide nature of the biomolecule, as well as its anionic character and critical micellar concentration (CMC) of 1.25 mg/ml. Biotensoactive demonstrated stability to variations of temperature, pH and NaCl concentrations, wettability in polyester textile and it was effective on reduction of viscosity of burned motor oil. Hence, S. racemosum showed excellent ability to produce biosurfactant by green bioconversion of low-cost substrates, making the bioprocess economical and enabling its biotechnological applications.

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Section: Production Of Bs By S Racemosum Ucp 1302 Using Agro-industri...mentioning

confidence: 99%

Valorization of agro-industrial by-products for sustainable production of biosurfactant by Syncephalastrum racemosum UCP 1302

Bione

Lins

Rodríguez

et al. 2022

RSD

View full text Add to dashboard Cite

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“…For example, various lactic acid bacteria could be used as food additives in order to govern frameworks and rationalize BSs, as they are all permitted GRAS strains. Eco-friendly, biodegradable, and safe materials need to be explored in detail for future applications [ 10 , 74 , 75 ].…”

Section: Regulations To Chartered Bss and Bes As Food Additivesmentioning

confidence: 99%

“…Surfactants increase intestinal permeability for a limited time in a precise and recurrent way in the presence of antigens and pathogens. It is crucial to note that there are no acceptable daily intake (ADI) guidelines for the use of surfactants in food production [ 10 ]. The ADI guidelines specify the highest amount or the limit of a particular chemical which can be consumed regularly over the period of a life span without any health-related issues or apparent side effects.…”

Section: Introductionmentioning

confidence: 99%

Biosurfactants: Forthcomings and Regulatory Affairs in Food-Based Industries

et al. 2023

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The terms discussed in this review—biosurfactants (BSs) and bioemulsifiers (BEs)—describe surface-active molecules of microbial origin which are popular chemical entities for many industries, including food. BSs are generally low-molecular-weight compounds with the ability to reduce surface tension noticeably, whereas BEs are high-molecular-weight molecules with efficient emulsifying abilities. Some other biomolecules, such as lecithin and egg yolk, are useful as natural BEs in food products. The high toxicity and severe ecological impact of many chemical-based surfactants have directed interest towards BSs/BEs. Interest in food surfactant formulations and consumer anticipation of “green label” additives over synthetic or chemical-based surfactants have been steadily increasing. BSs have an undeniable prospective for replacing chemical surfactants with vast significance to food formulations. However, the commercialization of BSs/BEs production has often been limited by several challenges, such as the optimization of fermentation parameters, high downstream costs, and low yields, which had an immense impact on their broader adoptions in different industries, including food. The foremost restriction regarding the access of BSs/BEs is not their lack of cost-effective industrial production methods, but a reluctance regarding their potential safety, as well as the probable microbial hazards that may be associated with them. Most research on BSs/BEs in food production has been restricted to demonstrations and lacks a comprehensive assessment of safety and risk analysis, which has limited their adoption for varied food-related applications. Furthermore, regulatory agencies require extensive exploration and analysis to secure endorsements for the inclusion of BSs/BEs as potential food additives. This review emphasizes the promising properties of BSs/BEs, trailed by an overview of their current use in food formulations, as well as risk and toxicity assessment. Finally, we assess their potential challenges and upcoming future in substituting chemical-based surfactants.

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Screening of Biosurfactants

Cited by 2 publications

References 94 publications

Valorization of agro-industrial by-products for sustainable production of biosurfactant by Syncephalastrum racemosum UCP 1302

Valorization of agro-industrial by-products for sustainable production of biosurfactant by Syncephalastrum racemosum UCP 1302

Biosurfactants: Forthcomings and Regulatory Affairs in Food-Based Industries

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