@article{JIN2023, 
author = {Rui JIN and Yugang SHI and Yiming KONG and Mengdie LÜ and Yifan ZHANG and Zeyu SHI and ETTELAIE Rammile},
title = {Chemical versus Biological Synthesis of Lactose Esters and Their Application in Food Industry},
year = {2023},
journal = {Food Science},
volume = {44},
number = {11},
pages = {356-366},
keywords = {lactose esters, chemical synthesis, enzymatic catalysis, antimicrobial activity, emulsification, bacterial photodynamic inactivation, anticancer},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220507-092},
doi = {10.7506/spkx1002-6630-20220507-092},
abstract = {Sugar esters are non-ionic biosurfactants. In comparison to traditional surfactants, sugar ester biosurfactants have superior emulsifying, antibacterial, and biodegradable properties, and are widely utilized in foods, cosmetics, medicine, and other sectors. Compared to sucrose esters, the most investigated sugar esters, lactose esters (LEs) exhibit superior physicochemical and biological properties and have more promising applications. This article focuses on recent advances in the manufacture of LEs using chemical and biological methods, as well as their application as emulsifiers and antibacterial materials. The application potential of LEs in the fields of bacterial photodynamic inactivation and photodynamic therapy is summarized. In addition, some problems with the preparation and application of LEs as well as their future prospects are discussed in order to provide a reference for intensive research and development of LEs.}
}