|ROELANTS, SOPHIE - Ghent University|
|Ashby, Richard - Rick|
|LODENS, SOPHIE - Ghent University|
|VAN RENTERGHEM, LISA - Ghent University|
|SOETAERT, WIM - Ghent University|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 2/5/2019
Publication Date: 5/10/2019
Citation: Roelants, S., Solaiman, D., Ashby, R.D., Lodens, S., Van Renterghem, L., Soetaert, W. 2019. Production and applications of sophorolipids. In: Hayes, D.G., Solaiman, D., and Ashby, R.D. (eds.). Biobased Surfactants: Synthesis, Properties, and Applications (Second Edition).. Book Chapter. AOCS Press and Elsevier, London, UK:65-119.
Interpretive Summary: Sophorolipids (SLs) are natural products made by certain kinds of yeast. The backbone of SL is made up of a water-soluble (scientists called this “hydrophilic”) part and a water-insoluble (“hydrophobic”) part, making these molecules as a whole an excellent surfactant/detergent. Additionally, SLs also possess many high-value properties such as antimicrobial, antifungal, anticancer, and antiviral activities; emulsifying activity; and taste-sensory modulating property. This book chapter gives a thorough survey of the production and purification processes, and the important applications of SLs in foods and non-food areas.
Technical Abstract: Sophorolipids (SLs) are glycolipids produced by many yeast species. They are amphiphilic molecules and therefore possess the attributes of good surfactants. Research has shown that they additionally possess various other useful biological and chemicophysical properties that add value to SLs in certain applications. This chapter starts by surveying the various natural yeast species known to produce SLs and documents the structural varieties of the products. The genetic engineering of the producing organisms and the resultant SLs being generated were then described along with the advances in product purifications and the observed yields and product types. Finally, the chapter concludes by surveying the all-important biological activities of SLs, such as antimicrobial, antiviral, antifungal, and anti-cancer properties and demonstrates the emulsifying and taste-sensory properties of SLs, useful in potential applications in the food industry.