1. Agro-industrial waste to microbial sophorolipids: Innovations and impacts on the food industry
- Author
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Aishwary Purohit, Amar Jyoti Das, and Debashish Ghosh
- Subjects
Agro-industrial waste ,Preservatives ,Sophorolipid biosurfactant ,Food industry ,TEA ,LCA ,Microbiology ,QR1-502 ,Genetics ,QH426-470 - Abstract
The cost-effective production of sophorolipids (SLs) using agro-industrial waste represents a significant advancement in sustainable practices within the food industry. Sophorolipids, known for their excellent emulsifying and antimicrobial properties, offer a promising natural alternative to synthetic preservatives, which can pose health and environmental risks. This study aims to critically assess the strategies for producing sophorolipids from agro-industrial waste, with a focus on their implications for improving food safety and quality. By integrating techno-economic analysis (TEA) and life cycle assessment (LCA), the review provides a comprehensive evaluation of the effectiveness, feasibility, and sustainability of these methods. The scientific importance of this research lies in its potential to enhance waste management practices and promote eco-friendly food preservation solutions, contributing to the development of safer and more sustainable industrial processes.
- Published
- 2024
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