{"title":"基于生物表面活性剂溶液的泡沫。第一部分：生物表面活性剂来源对发泡特性的影响","authors":"Marcel Krzan , Anna Drabczyk , Sonia Kudłacik-Kramarczyk , Mateusz Jamroży","doi":"10.1016/j.cocis.2024.101821","DOIUrl":null,"url":null,"abstract":"<div><p>This paper reviews the literature on various natural and synthetic biosurfactants, which can facilitate the process of foam formation and stabilisation. Biosurfactants are an alternative to classical surfactants. For example, proteins, through their stabilising properties, can be used both in the food industry and in cosmetics, and this confirms their versatile properties and application in many areas of industry. Sugar-based foaming agents, on the other hand, are characterised by their ability to maintain high foam stability, and their natural origin and biodegradability are attractive substitutes for classical compounds of this type. This review aims to compare the effects of various compounds on the properties and stability of foams. Research on such materials will allow the development of innovative foaming technologies that minimise the negative environmental impacts of foaming compounds without losing the properties of the final product.</p></div>","PeriodicalId":293,"journal":{"name":"Current Opinion in Colloid & Interface Science","volume":"72 ","pages":"Article 101821"},"PeriodicalIF":7.9000,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Foams based on biosurfactants solutions. Part I. Influence of biosurfactant origin on foaming properties\",\"authors\":\"Marcel Krzan , Anna Drabczyk , Sonia Kudłacik-Kramarczyk , Mateusz Jamroży\",\"doi\":\"10.1016/j.cocis.2024.101821\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This paper reviews the literature on various natural and synthetic biosurfactants, which can facilitate the process of foam formation and stabilisation. Biosurfactants are an alternative to classical surfactants. For example, proteins, through their stabilising properties, can be used both in the food industry and in cosmetics, and this confirms their versatile properties and application in many areas of industry. Sugar-based foaming agents, on the other hand, are characterised by their ability to maintain high foam stability, and their natural origin and biodegradability are attractive substitutes for classical compounds of this type. This review aims to compare the effects of various compounds on the properties and stability of foams. Research on such materials will allow the development of innovative foaming technologies that minimise the negative environmental impacts of foaming compounds without losing the properties of the final product.</p></div>\",\"PeriodicalId\":293,\"journal\":{\"name\":\"Current Opinion in Colloid & Interface Science\",\"volume\":\"72 \",\"pages\":\"Article 101821\"},\"PeriodicalIF\":7.9000,\"publicationDate\":\"2024-06-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Opinion in Colloid & Interface Science\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1359029424000396\",\"RegionNum\":2,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, PHYSICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Colloid & Interface Science","FirstCategoryId":"92","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1359029424000396","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, PHYSICAL","Score":null,"Total":0}
Foams based on biosurfactants solutions. Part I. Influence of biosurfactant origin on foaming properties
This paper reviews the literature on various natural and synthetic biosurfactants, which can facilitate the process of foam formation and stabilisation. Biosurfactants are an alternative to classical surfactants. For example, proteins, through their stabilising properties, can be used both in the food industry and in cosmetics, and this confirms their versatile properties and application in many areas of industry. Sugar-based foaming agents, on the other hand, are characterised by their ability to maintain high foam stability, and their natural origin and biodegradability are attractive substitutes for classical compounds of this type. This review aims to compare the effects of various compounds on the properties and stability of foams. Research on such materials will allow the development of innovative foaming technologies that minimise the negative environmental impacts of foaming compounds without losing the properties of the final product.
期刊介绍：
Current Opinion in Colloid and Interface Science (COCIS) is an international journal that focuses on the molecular and nanoscopic aspects of colloidal systems and interfaces in various scientific and technological fields. These include materials science, biologically-relevant systems, energy and environmental technologies, and industrial applications.
Unlike primary journals, COCIS primarily serves as a guide for researchers, helping them navigate through the vast landscape of recently published literature. It critically analyzes the state of the art, identifies bottlenecks and unsolved issues, and proposes future developments.
Moreover, COCIS emphasizes certain areas and papers that are considered particularly interesting and significant by the Editors and Section Editors. Its goal is to provide valuable insights and updates to the research community in these specialized areas.
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