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Review
. 2022 Aug 29;27(17):5556.
doi: 10.3390/molecules27175556.

Sophorolipids-Bio-Based Antimicrobial Formulating Agents for Applications in Food and Health

Affiliations
Review

Sophorolipids-Bio-Based Antimicrobial Formulating Agents for Applications in Food and Health

Wei Yan Cho et al. Molecules. .

Abstract

Sophorolipids are well-known glycolipid biosurfactants, produced mainly by non-pathogenic yeast species such as Candida bombicola with high yield. Its unique environmental compatibility and high biodegradable properties have made them a focus in the present review for their promising applications in diverse areas. This study aims to examine current research trends of sophorolipids and evaluate their applications in food and health. A literature search was conducted using different research databases including PubMed, ScienceDirect, EBSCOhost, and Wiley Online Library to identify studies on the fundamental mechanisms of sophorolipids and their applications in food and health. Studies have shown that various structural forms of sophorolipids exhibit different biological and physicochemical properties. Sophorolipids represent one of the most attractive biosurfactants in the industry due to their antimicrobial action against both Gram-positive and Gram-negative microorganisms for applications in food and health sectors. In this review, we have provided an overview on the fundamental properties of sophorolipids and detailed analysis of their applications in diverse areas such as food, agriculture, pharmaceutical, cosmetic, anticancer, and antimicrobial activities.

Keywords: applications; biosurfactants; glycolipid biosurfactants; sophorolipids; uses.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Applications of sophorolipids in food and health. Sophorolipids are synthesized by non-pathogenic yeast species, and they have the potential to be used in wide range of applications including wound healing, cosmetic formulations, anticancer agents, antimicrobial agents, food preservation, food waste management, and agriculture practices.
Figure 2
Figure 2
Chemical structure of (A) acidic sophorolipid (B) lactonic sophorolipid.
Figure 3
Figure 3
Overview of biochemical pathways in sophorolipid production.

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