Agro-industrial waste to microbial sophorolipids: Innovations and impacts on the food industry

Abstract

The cost-effective production of sophorolipids (SLs) using agro-industrial waste represents a significant advancement in sustainable practices within the food industry. Sophorolipids, known for their excellent emulsifying and antimicrobial properties, offer a promising natural alternative to synthetic preservatives, which can pose health and environmental risks. This study aims to critically assess the strategies for producing sophorolipids from agro-industrial waste, with a focus on their implications for improving food safety and quality. By integrating techno-economic analysis (TEA) and life cycle assessment (LCA), the review provides a comprehensive evaluation of the effectiveness, feasibility, and sustainability of these methods. The scientific importance of this research lies in its potential to enhance waste management practices and promote eco-friendly food preservation solutions, contributing to the development of safer and more sustainable industrial processes.

Keywords

• Agro-industrial waste
• Preservatives
• Sophorolipid biosurfactant
• Food industry
• TEA
• LCA