Cheese whey permeate, the main waste stream of dairy industry, was used as a starting material for the production of bio-based surfactants (SFAEs). Specifically, the first step in the sustainable chemoenzymatic synthesis of n-butyl 6-O-palmitoyl-D-glycosides (Fischer glycosylation followed by enzymatic esterification) was optimized by a chemometric study. The surfactancy of the prepared isomeric mixtures was deeply investigated in terms of static and dynamic interfacial tension and emulsifying capability over time.
From dairy waste to value-added bio-based surfactants / Ballabio, Giorgia; Sangiorgio, Sara; Pargoletti, Eleonora; Gelli, Rita; Bonini, Massimo; Rabuffetti, Marco; Cappelletti, Giuseppe; Speranza, Giovanna. - In: COLLOIDS AND INTERFACE SCIENCE COMMUNICATIONS. - ISSN 2215-0382. - ELETTRONICO. - 63:(2024), pp. 100807.0-100807.0. [10.1016/j.colcom.2024.100807]
From dairy waste to value-added bio-based surfactants
Gelli, Rita;Bonini, Massimo;
2024
Abstract
Cheese whey permeate, the main waste stream of dairy industry, was used as a starting material for the production of bio-based surfactants (SFAEs). Specifically, the first step in the sustainable chemoenzymatic synthesis of n-butyl 6-O-palmitoyl-D-glycosides (Fischer glycosylation followed by enzymatic esterification) was optimized by a chemometric study. The surfactancy of the prepared isomeric mixtures was deeply investigated in terms of static and dynamic interfacial tension and emulsifying capability over time.
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