DOI: 10.1016/j.jcou.2017.11.011
Scopus记录号: 2-s2.0-85036644602
论文题名: Supercritical CO2 technology applied to the production of flavor ester compounds through lipase-catalyzed reaction: A review
作者: Dias A.L.B. ; dos Santos P. ; Martínez J.
刊名: Journal of CO2 Utilization
ISSN: 22129820
出版年: 2018
卷: 23 起始页码: 159
结束页码: 178
语种: 英语
英文关键词: Carbon dioxide
; Enzyme
; Esterification
; Food
; Fruity aroma
Scopus关键词: Catalysts
; Chemical compounds
; Enzymes
; Esterification
; Esters
; Flavor compounds
; Food products
; Lipases
; Supercritical fluid extraction
; Synthesis (chemical)
; Biocatalytic process
; Critical condition
; Food manufacturers
; Fruity aroma
; Lipase-catalyzed
; Pressure and temperature
; Supercritical carbon dioxides
; Supercritical CO2 technology
; Carbon dioxide
英文摘要: The demand for fresh and natural products is increasing worldwide. Therefore, new production methods of natural flavor compounds have attracted the attention of food manufacturers. In this scenario, biocatalyzed chemical synthesis is being explored as an alternative to produce flavoring compounds with application in the chemical and food industries. The use of supercritical carbon dioxide (SC-CO2) as the reaction medium in biocatalytic processes enhances the transport properties of substrates in the active site of enzymes, increasing the reaction's conversion. SC-CO2 has some operational advantages, such as tunability of their properties (density, viscosity, and solubility) and moderate critical conditions (Pc = 7.38 MPa and Tc = 31.05 °C). Besides, these pressure and temperature conditions are in the range of stability of most lipases. Nevertheless, the use of co-solvents, reuse of catalyst, nature of lipases (free or immobilized) and pressurization/depressurization steps need to be evaluated in the biocatalyzed production of flavoring compounds in SC-CO2. Careful evaluation of these parameters is necessary to obtain an optimal ratio between enzyme/substrates/solvents. In this work, the use of supercritical carbon dioxide (SC-CO2) for the biocatalyzed chemical synthesis of flavor esters using lipases as a catalyst is reviewed. © 2017 Elsevier Ltd Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/111990
Appears in Collections: 气候减缓与适应
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作者单位: School of Food Engineering, Food Engineering Department, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil
Recommended Citation:
Dias A.L.B.,dos Santos P.,Martínez J.. Supercritical CO2 technology applied to the production of flavor ester compounds through lipase-catalyzed reaction: A review[J]. Journal of CO2 Utilization,2018-01-01,23