Potential role of sophorolipids in sustainable food systems

Sophorolipids (SLs) are a type of extracellular biosurfactants obtained from renewable raw materials by fermentation with non-pathogenic yeasts. The amphiphacity of these molecules, together with the bioactivity that these can exert, makes them suitable to be used as surfactants and bioactive agents in a wide variety of applications, including food, cosmetics, pharmaceuticals and bioremediation industry. In this review, the characterization of SLs (classification, techno-functional, and biological properties), their production and their use in the food industry (in food packaging, as carriers to increase bioavailability and in agriculture) are described. The importance of SLs in the scope of One Health approach as defined by the World Health Organisation has been highlighted, considering their environmentally friendly character as well as their potential relevance in the food system in the upcoming years. Several by-products can be used as substrates to produce sophorolipids, enhancing a sustainable food system as described by the circular economy principles. These SLs are characterized by their techno-functional and biological properties, such as surface tension reduction, foaming or antimicrobial. Such properties make these molecules suitable for a wide range of applications within the food chain, serving as packaging or carriers in foodstuff, or for direct use in agriculture. Overall, SLs have been shown to be promising components to be introduced in the food system, although further research on scaling-up the production process and feasibility has to be done. •The production of sophorolipids can be developed using by-products.•Sophorolipids are suitable for several applications based on their properties.•Edible coatings derived from sophorolipids could increase shelf-life of foodstuff.•Sophorolipids could be used as encapsulating agents for bioactive compounds.