Enzyme stability with essential oils and surfactants. Growing towards green disinfectant detergents Sizaire, Eléa Di Scipio, Sabrina Vicaria Rivillas, José María García López, Ana Isabel Ríos Ruiz, Francisco Essential oil α-amylase Proteases Anionic surfactant Non-ionic surfactant This research received support from the Regional Government of Andalusia-FEDER ANDALUCÍA 2014-2020 (grant number A-TEP-030-UGR18), and from the “Pre-competitive Research Projects“ Program of the University of Granada (Spain) (grant number PP2023.PP.61). Eléa Sizaire and Sabrina Di Scipio thank the Erasmus and Erasmus + programs, respectively, for funding their research scholarships at the University of Granada. Funding for open access charge: Universidad de Granada / CBUA. 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. 2024-05-21T12:40:54Z 2024-05-21T12:40:54Z 2024-05-17 journal article E. Sizaire et al. Enzyme stability with essential oils and surfactants. Growing towards green disinfectant detergents. Journal of Molecular Liquids 405 (2024) 125032. https://doi.org/10.1016/j.molliq.2024.125032 https://hdl.handle.net/10481/91939 eng open access Elsevier