Bioactive films for the control of skin pathogens with sophorolipids from Starmerella bombicola

Filipe, Giovanna Amaral; Silveira, Victória Akemi Itakura; Gonçalves, Marcelly Chue; Machado, Rayanne Regina Beltrame; Nakamura, Celso V.; Baldo, Cristiani; Mali, Suzana; Kobayashi, Renata Katsuko Takayama; Celligoi, Maria Antonia Pedrine Colabone

doi:10.1007/s00289-022-04575-7

Cited by 1 publication

(2 citation statements)

References 33 publications

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“…(Silveira et al, 2019(Silveira et al, , 2021. In addition, sophorolipids were able to scavenge free radical molecules in a dose-dependent manner (Filipe et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…They are biosurfactants produced mainly by the nonpathogenic yeast Starmerella bombicola and are composed of sugar linked to a fatty acid chain (Cho et al ., 2022). Sophorolipids present several advantages over chemical surfactants, such as high biodegradability, diverse biological properties and renewable characteristics (Pal et al ., 2023), and exhibit robust antimicrobial activity, as described in several reports (Zhang et al ., 2016a, 2016b; Gaur et al ., 2019; Silveira et al ., 2019; Hipólito et al ., 2020; Filipe et al ., 2022). In previous studies, our group showed the antimicrobial activity of sophorolipids against the foodborne pathogens Clostridium perfringens , Campylobacter jejuni , Listeria monocytogenes , Staphylococcus aureus and S almonella spp.…”

Section: Introductionmentioning

confidence: 99%

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Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

Kaiser,

Agonilha,

de Araújo Rocha

et al. 2023

Int J of Food Sci Tech

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Summary Sophorolipids present antimicrobial and antioxidant activities allowing their application in meat products such as sausages. In this study, formulations of chicken sausages were developed with 0.008%–0.06% sophorolipid supplementation. Microbiological analyses showed that sophorolipids induced a significant reduction in Clostridium perfringens contamination and decreased lipid oxidation rates compared with control samples (sausages with curing salts). The formulation with 0.06% sophorolipids showed a significant difference in strength, hardness, adhesiveness, gumminess and chewiness compared with the control formulation. The sausages with sophorolipids presented a less porous mass with fewer cracks, improving the structure of the sausages. Thus, the use of sophorolipids improved the microbiological, antioxidant and physicochemical properties of chicken sausages, being an innovative alternative to replace usual preservatives.

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“…(Silveira et al, 2019(Silveira et al, , 2021. In addition, sophorolipids were able to scavenge free radical molecules in a dose-dependent manner (Filipe et al, 2022).…”

Section: Introductionmentioning

confidence: 99%