Skip to main content
Article thumbnail
Location of Repository

Surfactina: propriedades químicas, tecnológicas e funcionais para aplicações em alimentos Surfactin: chemical, technological and functional properties for food applications

By Francisco Fábio Cavalcante Barros, Cedenir Pereira de Quadros, Mário Roberto Maróstica Júnior and Gláucia 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

Topics: surfactin, food ingredients, pharmaceutical applications, Chemistry, QD1-999, Science, Q, DOAJ:Chemistry (General), DOAJ:Chemistry
Publisher: Sociedade Brasileira de Química
Year: 2007
DOI identifier: 10.1590/S0100-40422007000200031
OAI identifier:
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • (external link)
  • (external link)
  • (external link)
  • (external link)
  • Suggested articles

    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.