@misc{10481/91939,
year = {2024},
month = {5},
url = {https://hdl.handle.net/10481/91939},
abstract = {This study investigates the stability of α-amylase and protease in disinfectant formulations incorporating
essential oils (EOs), anionic surfactants (linear alkylbenzene sulfonate), non-ionic surfactants (alkylpolyglucosides
and ethoxylated fatty alcohols), and mixtures of them, analysing the influence of the composition, temperature,
and time using shelf-life assays. EOs reduce α-amylase activity showing first-order deactivation
kinetics, and surfactants were found not to significantly affect its activity. However, protease activity increases
with the presence of EOs, and it was also observed that the use of surfactants does not significantly affect
protease activity either. This work represents a step forward in the development of environmentally friendly
multifunctional detergents with high disinfectant and detersive capacity.},
organization = {Regional Government of Andalusia-FEDER ANDALUCÍA 2014-2020 (A-TEP-030-UGR18)},
organization = {University of Granada (Spain) (PP2023.PP.61)},
organization = {Universidad de Granada / CBUA},
organization = {University of Granada Erasmus + programs},
publisher = {Elsevier},
keywords = {Essential oil},
keywords = {α-amylase},
keywords = {Proteases},
keywords = {Anionic surfactant},
keywords = {Non-ionic surfactant},
title = {Enzyme stability with essential oils and surfactants. Growing towards green disinfectant detergents},
author = {Sizaire, Eléa and Di Scipio, Sabrina and Vicaria Rivillas, José María and García López, Ana Isabel and Ríos Ruiz, Francisco},
}