Browsing by Author "Zulkifli, Wan Nur Fatihah Wan Muhammad"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry
    (Elsevier, 2022-10) Ashby, Richard D; Zulkifli, Wan Nur Fatihah Wan Muhammad; Yatim, Abdul Rashid M; Ren, Kangzi; Mustafa, Ahmad
    Applications of Next Generation Biosurfactants in the Food Sector 2023, Pages 307-334 Chapter 15 - Glycolipid biosurfactants: Biosynthesis and related potential applications in food industry☆ Author links open overlay panelRichard D.AshbyaWan Nur Fatihah Wan MuhammadZulkiflibAbdul Rashid M.YatimcKangziRendAhmadMustafae,f a United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, United States b Advanced Oleochemical Technology Division, Malaysian Palm Oil Board, Bandar Baru Bangi, Malaysia c Bioprocessing & Biotechnology Division, Eman Biodiscoveries Sdn Bhd, Sungai Petani, Malaysia d College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China e General Systems Engineering, October University for Modern Sciences and Arts (MSA), 6th of October, Egypt f Center of Excellence, October University for Modern Sciences and Arts (MSA), 6th of October, Egypt Available online 21 October 2022, Version of Record 21 October 2022. https://doi.org/10.1016/B978-0-12-824283-4.00006-X Get rights and content Abstract Glycolipids are microbial surface-active molecules that are composed of a carbohydrate unit 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 well-characterized glycolipids. Their antibacterial and emulsifying properties impart great potential to glycolipids in areas such as cleaning, cosmetic, and food preservation and can serve as sustainable substitutes for many synthetic surfactants. In addition, the valorization of food wastes through their use as fermentation feedstocks to produce glycolipid biosurfactants has received considerable attention because the process allows the bioconversion of inexpensive renewable by-products to value-added compounds, which may help to decrease production costs. This chapter focuses on the status and future perspectives related to the economical production of glycolipid biosurfactants and their potential application in foods.