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Front. Chem. | doi: 10.3389/fchem.2019.00587


Sidrine Kerthy Koumba Ibinga1, 2, Jean-François Fabre3, Raphaël Bikanga4 and  Mouloungui Zéphirin5*
  • 1Laboratoire de Chimie Agro-industrielle, LCA, Université de Toulouse, INRA, France
  • 2Laboratoire des Substances Naturelles et de Synthèse Organo-Métallique, LASNSOM, Université des Sciences et Techniques de Masuku, Gabon
  • 3INRA Laboratoire de Chimie Agro-industrielle (CAI), France
  • 4Laboratoire des Substances Naturelles et de Synthèse Organo-Métallique, Université des Sciences et Techniques de Masuku, Gabon
  • 5Institut National de la Recherche Agronomique de Toulouse, France

Sugar esters are nonionic surfactants with amphiphilic properties of interest for the formulation of various products in the fields of detergents, foods, medicines, pharmaceuticals, agriculture and cosmetics. The properties of sugar esters depend on their degree of substitution (we consider degrees of substitution between 1 and 3 here) which guides their use. Sugar esters are biodegradable and non-toxic, and the demand for these compounds is high and continuing to increase. Indeed, interest in these compounds stems from the natural origin of the raw materials, the synthetic processes involved and the performance of the final product. The choice of reaction medium is crucial, to facilitate contact between reactants and prevent hydrolysis of the products. In this review, we provide an overview of the processes and synthesis routes for sugar ester production, ionic liquids and deep eutectic solvent as non-usual media or with organized systems.

Keywords: Sugars, organized media, Sugar fatty acid esters, Degree of substitution, Ionic Liquids, Deep eutectic solvent, Emulsion

Received: 13 Jun 2019; Accepted: 06 Aug 2019.

Edited by:

Svetlana Ivanova, Department of Inorganic Chemistry, University of Seville, Spain

Reviewed by:

Benoit Louis, UMR7515 Institut de Chimie et Procédés pour l'Energie, l'Environnement et la Santé (ICPEES), France
Antonio Monzon, University of Zaragoza, Spain  

Copyright: © 2019 Koumba Ibinga, Fabre, Bikanga and Zéphirin. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Mx. Mouloungui Zéphirin, Institut National de la Recherche Agronomique de Toulouse, Toulouse, France,