|Ashby, Richard - Rick|
|MUHAMMAD ZULKIFLI, WAN NUR FATIHAH - Malaysian Palm Oil Board|
|YATIM, ABDUL RASHID - Malaysian Palm Oil Board|
|REN, KANGZI - Central South University Of Forestry And Technology|
|MUSTAFA, AHMAD - Genetic Engineering Institute|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 11/30/2021
Publication Date: 10/13/2022
Citation: Ashby, R.D., Muhammad Zulkifli, W. ., Yatim, A.M., Ren, K., Mustafa, A. 2022. Glycolipid biosurfactants: Biosynthesis, and related potential applications in food industry. In Inamuddin and Adetunji, C.O. (eds.) Applications of Next Generational Biosurfactants in the Food Sector. Academic Press and Elsevier, London, UK. p. 307-334.
Technical Abstract: Glycolipids are microbial surface-active compounds that consist of a carbohydrate moiety linked to a single or multiple fatty acid(s). They are receiving increased research interest due to their green production pathways and their environmental and application benefits. Rhamnolipids, trehalolipids, sophorolipids, and mannosylerythritol lipids are among the most common glycolipids. As a result of their antibacterial and emulsifying activities, glycolipids have great potential as food preservatives and food additives and can sustainably substitute the employment of synthetic surfactants. In addition, the valorization of food wastes via the production of glycolipid biosurfactants has received much attention because it allows the bioconversion of byproducts to valuable compounds and helps to decrease production costs. This chapter focuses on the status and the future perspectives related to the economical production of glycolipid biosurfactants and their potential application in foods.