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Exotic di- and tri-saccharide esters: A review
Mengfei Xie1, Min-Yi Liang1, Jiankang Yi2
1State Key Laboratory of Bioactive Molecules and Druggability Assessment, Guangdong Basic Research Center of Excellence for Natural Bioactive Molecules and Discovery of Innovative Drugs, Institute for Advanced and Applied Chemical Synthesis, College of Pharmacy, Jinan University, Guangzhou 510632, China; Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM & New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, China.
None:
Sugar-derived fatty acid esters have become an increasing focus of research because of their natural (sustainable) origins and highly desirable physicochemical properties. Compared with commercialized sucrose esters, certain novel di- and tri-saccharide-derived fatty acid esters can be considered "exotic" given that they exhibit distinctive but under-appreciated features. More specifically, such esters have garnered attention because of their unique properties, including enhanced emulsification capacities and other superior attributes. Accordingly, they may "fill the gaps" in the broad spectrum of emulsifiers required by various industries but few relevant and systematic evaluations of them exist. Herein, therefore, the fatty acid esters prepared from four disaccharides and two trisaccharides, namely lactose, lactulose, trehalose, maltose, raffinose and maltotriose, are described. Chemical and enzymatic methods for their preparation, as well as their surface-active properties and biological activities are considered and, thereby, the prospects for deploying them as functional surfactants in a range of settings are revealed.
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