Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications
<abstract language="eng">Surfactin, a lipopeptide produced by strains of Bacillus subtilis, has been proved to be a suitable biosurfactant in several applications. For many years, it has been investigated mainly for oil recovery and environmental usage. Its chemical, technological an...
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Sociedade Brasileira de Química
2007-04-01
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| Series: | Química Nova |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000200031 |
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doaj-0d1a0245f4194bf0b54933e05b816cb62020-11-24T22:56:59ZengSociedade Brasileira de QuímicaQuímica Nova0100-40421678-70642007-04-0130240941410.1590/S0100-40422007000200031Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applicationsFrancisco Fábio Cavalcante BarrosCedenir Pereira de QuadrosMário Roberto Maróstica JúniorGláucia Maria Pastore<abstract language="eng">Surfactin, a lipopeptide produced by strains of Bacillus subtilis, has been proved to be a suitable biosurfactant in several applications. For many years, it has been investigated mainly for oil recovery and environmental usage. Its chemical, technological and functional characteristics turn surfactin into an attractive compound for several utilizations. In this review we emphasize some aspects of surfactin as a new food ingredient and its potential pharmaceutical and health applications.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000200031surfactinfood ingredientspharmaceutical applications |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Francisco Fábio Cavalcante Barros Cedenir Pereira de Quadros Mário Roberto Maróstica Júnior Gláucia Maria Pastore |
| spellingShingle |
Francisco Fábio Cavalcante Barros Cedenir Pereira de Quadros Mário Roberto Maróstica Júnior Gláucia Maria Pastore Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications Química Nova surfactin food ingredients pharmaceutical applications |
| author_facet |
Francisco Fábio Cavalcante Barros Cedenir Pereira de Quadros Mário Roberto Maróstica Júnior Gláucia Maria Pastore |
| author_sort |
Francisco Fábio Cavalcante Barros |
| title |
Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications |
| title_short |
Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications |
| title_full |
Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications |
| title_fullStr |
Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications |
| title_full_unstemmed |
Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications |
| title_sort |
surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos surfactin: chemical, technological and functional properties for food applications |
| publisher |
Sociedade Brasileira de Química |
| series |
Química Nova |
| issn |
0100-4042 1678-7064 |
| publishDate |
2007-04-01 |
| description |
<abstract language="eng">Surfactin, a lipopeptide produced by strains of Bacillus subtilis, has been proved to be a suitable biosurfactant in several applications. For many years, it has been investigated mainly for oil recovery and environmental usage. Its chemical, technological and functional characteristics turn surfactin into an attractive compound for several utilizations. In this review we emphasize some aspects of surfactin as a new food ingredient and its potential pharmaceutical and health applications. |
| topic |
surfactin food ingredients pharmaceutical applications |
| url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000200031 |
| work_keys_str_mv |
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