Sophorolipids: A comprehensive review on properties and applications

Pal, Srija; Chatterjee, Niloy; Das, Arun K.; McClements, David Julian; Dhar, Pubali

doi:10.1016/j.cis.2023.102856

Cited by 48 publications

(8 citation statements)

References 294 publications

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“…They are biosurfactants produced mainly by the nonpathogenic yeast Starmerella bombicola and are composed of sugar linked to a fatty acid chain (Cho et al, 2022). Sophorolipids present several advantages over chemical surfactants, such as high biodegradability, diverse biological properties and renewable characteristics (Pal et al, 2023), and exhibit robust antimicrobial activity, as described in several reports (Zhang et al, 2016a(Zhang et al, , 2016bGaur et al, 2019;Silveira et al, 2019;Hip olito et al, 2020;Filipe et al, 2022). In previous studies, our group showed the antimicrobial activity of sophorolipids against the foodborne pathogens Clostridium perfringens, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus aureus and Salmonella spp.…”

Section: Introductionmentioning

confidence: 89%

Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

Kaiser,

Agonilha,

de Araújo Rocha

et al. 2023

Int J of Food Sci Tech

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Summary Sophorolipids present antimicrobial and antioxidant activities allowing their application in meat products such as sausages. In this study, formulations of chicken sausages were developed with 0.008%–0.06% sophorolipid supplementation. Microbiological analyses showed that sophorolipids induced a significant reduction in Clostridium perfringens contamination and decreased lipid oxidation rates compared with control samples (sausages with curing salts). The formulation with 0.06% sophorolipids showed a significant difference in strength, hardness, adhesiveness, gumminess and chewiness compared with the control formulation. The sausages with sophorolipids presented a less porous mass with fewer cracks, improving the structure of the sausages. Thus, the use of sophorolipids improved the microbiological, antioxidant and physicochemical properties of chicken sausages, being an innovative alternative to replace usual preservatives.

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Section: Introductionmentioning

confidence: 89%

Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

Kaiser,

Agonilha,

de Araújo Rocha

et al. 2023

Int J of Food Sci Tech

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“…Normalmente, Starmerella bombicola do tipo selvagem produz as formas ácida e lactônica dos soforolipídios, as quais influenciam as propriedades físico-químicas e biológicas destes biossurfactantes. As lactonas representam a maior fração dos soforolipídios no caldo fermentado e, devido à sua natureza muito hidrofóbica são moléculas tensoativas, apresentando atividades antioxidante, antitumoral, citotóxica e antimicrobiana (Kaiser et al, 2023;Pal et al, 2023).…”

Section: Soforolipídios Como Alternativa Antimicrobianaunclassified

“…A atenção por glicolipídios biossurfactantes está em ascensão, pois as diferentes propriedades biológicas, não-toxicidade e altos rendimentos de produção dos soforolipídios permitem que sejam empregados como ingredientes em produtos de limpeza doméstica e industrial, biodispersantes e emulsificantes, além de aplicações na agricultura, em produtos de higiene e cuidado pessoal, em cosméticos e ainda como antimicrobianos (Pal et al, 2023;Pereira et al, 2023). Destaca-se que o mercado de glicolipídios, incluindo soforolipídios e ramnolipídios, foi avaliado em aproximadamente 335 milhões de dólares em 2022, com expectativa de crescimento anual de 6,2%, podendo chegar a mais de 540 milhões de dólares em 2030 (The Insight partners, 2022).…”

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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“…They summarized the application of SLs in antimicrobial and/or anti-biofilm effects against different bacterial strains including Starmerella bonmicola , Candida albicans , Candida ( torulopsis ) apicola , Candida batistae , etc. [ 29 ]. In our previous studies, the addition of LSL has been shown to change the secondary structure of soy protein isolate (SPI) and collagen oligopeptides (COP), and to improve some of their physical and chemical properties (stability, foaming, and emulsifying properties) [ 27 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems

Chen

Kong

et al. 2023

Foods

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Multispectral and molecular docking methods were used to study the interaction mode and mechanism of two important components of whey proteins, lactoferrin (LF) and β-lactoglobulin (β-LG), and of a lactone sophorolipid (LSL) mixed system. The preservation effect of the mixed system on milk was also studied and compared. The results showed that the quenching mechanism of LSL on both β-LG and LF was static, but that the non-covalent complexes formed were the result of the different interacting forces: hydrogen bonds and the van der Waals force for the LSL-β-LG system, and electrostatic force for the LSL-LF system. The binding constants of LSL-β-LG and LSL-LF were all relatively small, and the interaction of LSL with β-LG was stronger than its interaction with LF. After adding β-LG, LF, or the mixed system with LSL to the milk, the stability of milk emulsion was effectively improved in all cases, while the preservative ability was effectively enhanced only by the addition of LF or LSL-LF. These results provide supportive data and a theoretical basis for enhancing the production of dairy products and other byproducts.

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Sophorolipids: A comprehensive review on properties and applications

Cited by 48 publications

References 294 publications

Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

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

Molecular Interaction Mechanism and Preservative Effect of Lactone Sophorolipid and Lactoferrin/β-Lactoglobulin Systems

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