Adsorption properties of plant based bio-surfactants: Insights from neutron scattering techniques

Oil spills: impacts and perspectives of treatment technologies with focus on the use of green surfactants

Oil spills into the oceans cause irreparable damage to marine life and harms the coastal population of the affected areas. The main measures to be taken in response to an oil spill are to reduce the impact on marine life, prevent oil from reaching the shore through its recovery, and accelerate the degradation of unrecovered oil. Any environmental damage can be reduced if the spilled oil is removed from the water quickly and efficiently. Therefore, it is essential to know the treatment strategies for spilled oils. Several technologies are currently available, including booms, skimmers, in situ burning, use of adsorbents, dispersants/surfactants, and bioremediation. The selection of the type of treatment will depend not only on the effectiveness of the technique, but mainly on the type of oil, amount spilled, location, weather, and sea conditions. In this review, the characteristics of oil spills, their origin, destination, and impacts caused, including major accidents around the world, are initially addressed. Then, the main physical, chemical, and biological treatment technologies are presented, describing their advances, advantages, and drawbacks, with a focus on the use of green surfactants. These agents will be described in detail, showing the evolution of research, recent studies, patents, and commercialized products. Finally, the challenges that remain due to spills, the necessary actions, and the prospects for the development of existing treatment technologies are discussed, which must be linked to the use of combined techniques.

Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems

The naturally occurring saponins exhibit remarkable interfacial activity and also possess many biological activities linking to human health benefits, which make them particularly attractive as bifunctional building blocks for formulation of colloidal multiphase food systems. This review focuses on two commonly used food-grade saponins, Quillaja saponins (QS) and glycyrrhizic acid (GA), with the aim of clarifying the relationship between the structural features of saponin molecules and their subsequent self-assembly and interfacial properties. The recent applications of these two saponins in various colloidal multiphase systems, including liquid emulsions, gel emulsions, aqueous foams and complex emulsion foams, are then discussed. A particular emphasis is on the unique use of GA and GA nanofibrils as sole stabilizers for fabricating various multiphase food systems with many advanced qualities including simplicity, ultrastability, stimulability, structural viscoelasticity and processability. These natural saponin and saponin-based colloids are expected to be used as sustainable, plant-based ingredients for designing future foods, cosmetics and pharmaceuticals.

Biosurfactants: Production and application prospects in the food industry

There has been considerable interest in the use of biosurfactants due to the diversity of structures and the possibility of production from a variety of substrates. The potential for industrial applications has been growing, as these natural compounds are tolerant to common processing methods and can compete with synthetic surfactants with regards to the capacity to reduce surface and interfacial tensions as well as stabilise emulsions while offering the advantages of biodegradability and low toxicity. Among biosurfactant-producing microorganisms, some yeasts present no risks of toxicity or pathogenicity, making them ideal for use in food formulations. Indeed, the use of these biomolecules in foods has attracted industrial interest due to their properties as emulsifiers and stabilizers of emulsions. Studies have also demonstrated other valuable properties, such as antioxidant and antimicrobial activity, enabling the aggregation of greater value to products and the avoidance of contamination both during and after processing. All these characteristics allow biosurfactants to be used as additives and versatile ingredients for the processing of foods. The present review discusses the potential application of biosurfactants as emulsifying agents in food formulations, such as salad dressing, bread, cakes, cookies, and ice cream. The antioxidant, antimicrobial and anti-adhesive properties of these biomolecules are also discussed, demonstrating the need for further studies to make the use of the natural compounds viable in this expanding sector.

The influence of steroidal and triterpenoid saponins on monolayer models of the outer leaflets of human erythrocytes, E. coli and S. cerevisiae cell membranes

The present paper discusses the use of monolayers of lipid mixtures mimicking the composition of biological membranes of bacteria, erythrocyte and yeast in the context of the anti-bacterial, hemolytic and anti-fungal activity of saponins. Saponins are plant-produced glycosidic biosurfactants with either steroidal or triterpenoidal aglycone. In the present study we used digitonin as a representative steroidal saponin (extracted from Digitalis purpurea) and a mixture of triterpenoid saponins from Quillaja saponaria Molina. The effect of saponins was studied first on monolayers consisting of single lipids characteristic for the given type of biological membrane, and then - on model mixed lipid monolayers. Finally, the monolayers were formed from total lipid extracts of natural cell membranes (E. coli and S. cerevisiae) to verify the results obtained in the simplified models. The effect of saponins on monolayers was studied by a combination of surface pressure relaxation, infrared reflection - absorption spectroscopy (IRRAS) and fluorescence microscopy. In line with expectations, sterols (cholesterol and ergosterol) play a major role in the saponin-lipid interactions in monolayers, which may explain especially the hemolytic and antifungal properties of saponins. In contrast, bacterial membranes are devoid of sterols, although the presence of similar compounds may be responsible for their affinity to saponins. Nevertheless, the effect of saponins on bacterial models is less pronounced than for the erythrocyte or fungal ones.