Enzymatic production of wax esters by esterification using lipase immobilized via physical adsorption on functionalized rice husk silica as biocatalyst.

The present study consists of developing an enzymatic process for the production of wax esters (lauryl stearate and cetyl stearate) by esterification in a heptane medium. Lipase from Thermomyces lanuginosus (TLL) immobilized via interfacial activation on silica particles from rice husks functionalized with triethoxy(octyl)silane (TLL-Octyl-SiO2 ) was used as biocatalyst. Maximum immobilized protein loading of around 22 mg g-1 (that corresponds to an immobilization yield of ≈55%) of support was observed using an initial protein loading of 40 mg g-1 of Octyl-SiO2 . Its hydrolytic activity (olive oil emulsion hydrolysis) was of 620 U g-1 of biocatalyst. The effect of certain factors on the cetyl estearate production was evaluated using a central composite rotatable design (CCDR). Under optimal conditions (64°C, 21% of mass of biocatalyst per volume of reaction mixture, 170 rpm, and stoichiometric acid:alcohol molar ratio 1 mol L-1 of each reactant), maximum acid conversion percentage of 91% was observed after 60 min of reaction. Lauryl stearate was also produced under such conditions, and an acid conversion of 93% after 60 min of reaction was also achieved. Free lipase exhibited acid conversion of only 15%-20% for both reaction mixtures. After nine successive esterification batches, TLL-Octyl-SiO2 retained 85%-90% of its original activity. These results show the promising use of the prepared biocatalyst in wax esters production due to its high catalytic activity and reusability.

A review of synthesis of esters with aromatic, emulsifying, and lubricant properties by biotransformation using lipases.

The esterification reactions catalyzed by lipases are among the most significant biochemical processes of industrial relevance. The lipases have the function of versatility by catalyzing a diversity of reactions with extreme ease, obtaining quality products with high yield. Therefore, enzyme-catalyzed esterification has gained increasing attention in many applications, due to the importance of derived products. More specifically, lipase-catalyzed esterification reactions have attracted interest in research over the past decade, due to the increased use of organic esters in the chemical and biotechnology industry. These esters can be obtained by three techniques: extraction from natural sources, chemical and enzymatic syntheses. Biotechnological processes have offered several advantages and are shown as a competitive alternative to chemical methods due to high catalytic efficiency, mild operating conditions, and selectivity of natural catalysts. These an industrial point of view, reactions catalyzed by enzymes are the most economical approach to achieve green products with no toxicity and no harm to human health. Thus, this review presents a descriptive evaluation of the trends and perspectives applied to enzymatic esterification, mainly for the synthesis of esters with different properties, such as aromatics, emulsifiers, and lubricants using the esterification process. An emphasis is given to essential factors, which affect the lipase-catalyzed esterification reaction. In which, the parameters are dependent on the lipase source, a form of the biocatalyst (free or immobilized), the polarity of the reaction medium, the molar ratio between alcohol and acid, among other variables, are also discussed.

ß-Glucosidase produced by Moniliophthora perniciosa: Characterization and application in the hydrolysis of sugarcane bagasse.

ß-Glucosidases (BGLs) belong to the group of enzymes of cellulases and act in the last stage of cellulose degradation, releasing glucose molecules, eliminating the inhibitory effect of cellobiose. This study focused on the production, characterization, and application of BGL from Moniliophthora perniciosa in the hydrolysis of pretreated sugarcane bagasse (3% NaOH + 6% Na2 SO3 ), with varying enzymatic loads and reaction times. The enzyme showed an optimum pH of 4.5 and 60°C. It was stable at all temperatures analyzed (50-90°C) and retained about 100% of its activity at 50°C after 60 min of incubation. Among the ions analyzed, BaCl2 increased BGL activity 9.04 ± 1.41 times. The maximum production of reducing sugars (89.15%) was achieved after 48 h with 10 mg of protein.

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review.

NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl2 and MgCl2), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl2 and MgCl2 as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.

Biotransformation and bioconversion of phenolic compounds obtainment: an overview.

Phenolic compounds have recently been recognized for their influence on human metabolism, acting in the prevention of some chronic diseases as well as proving to be important antioxidants in food. Nevertheless, the extraction and concentration processes are usually carried out by organic solvent extraction from natural sources and can generate some drawbacks like phenolic compound degradation, lengthy process times and low yields. As a solution, some eco-friendly technologies, including solid-state fermentation (SSF) or enzymatic-assisted reaction, have been proposed as alternative processes. This article reviews the extraction of phenolic compounds from agro-industrial co-products by solid-state fermentation, even as friendly enzyme-assisted extractions. It also discusses the characteristics of each bioprocess system and the variables that affect product formation, as well as the range of substrates, microorganisms and enzymes that can be useful for the production of bioactive phenolic compounds.