Phenolic Acids Enzymatic Lipophilization

descriptionPublicationkeyboard_double_arrow_right Article 16 Mar 2005 France English Publisher:American Chemical Society (ACS)Journal:Journal of Agricultural and Food Chemistry, volume 53, pages 2,779-2,787 (issn: 0021-8561, eissn: 1520-5118,

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Authors: Figueroa-Espinoza, Maria-Cruz; Villeneuve, Pierre;

doi: 10.1021/jf0484273

pmid: 15826020

Phenolic Acids Enzymatic Lipophilization

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Abstract

Lipophilization is the esterification of a lipophilic moiety (fatty acid or fatty alcohol) on different substrates (phenolic acid, sugar, protein, ...), resulting in new molecules with modified hydrophilic/lipophilic balance. This reaction can be obtained chemically or enzymatically using different enzymes. Phenolic acids possess interesting biological properties (antioxidant, chelator, free radical scavenger, UV filter, antimicrobial, ...), but because of their relatively low solubility in aprotic media, their application in oil-based products is limited. Therefore, the esterification of their carboxylic acid function with a fatty alcohol enhances their hydrophobicity and results in a multifunctional amphiphilic molecule. Enzymatic lipophilization of phenolic acids is nowadays studied for potential industrial applications. Different systems have been proposed to perform the reaction yield [free or immobilized enzymes (lipase, feruloyl esterase, tannase, etc.), free or added organic solvent, addition of surfactant, microemulsion system, etc.]. Some of the functional properties of these esters have been demonstrated. This review presents a panorama of the advances in this field.

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France

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Keywords

Humicola, Carboxylic Acids, Candida cylindracea, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_2819, Antioxidants, http://aims.fao.org/aos/agrovoc/c_15881, ANTIOXIDANT, [SDV.IDA]Life Sciences [q-bio]/Food engineering, lipase, Hydroxybenzoates, http://aims.fao.org/aos/agrovoc/c_32144, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_31577, PHENOLIC ACID, Fusarium solani, BIOLOGICAL PROPERTIES, alcool gras, http://aims.fao.org/aos/agrovoc/c_26373, [SDV.IDA] Life Sciences [q-bio]/Food engineering, Fusarium oxysporum, Enzymes, acide phénolique, http://aims.fao.org/aos/agrovoc/c_6568, propriété physicochimique, http://aims.fao.org/aos/agrovoc/c_28361, Aspergillus niger, Fatty Alcohols, Rhizopus, http://aims.fao.org/aos/agrovoc/c_33502, ESTERIFICATION, estérase, Geotrichum candidum, polyphénol, http://aims.fao.org/aos/agrovoc/c_2670, Q02 - Traitement et conservation des produits alimentaires, antioxydant, Pseudomonas, MULTIFUNCTIONAL, http://aims.fao.org/aos/agrovoc/c_16197, http://aims.fao.org/aos/agrovoc/c_12194, Q04 - Composition des produits alimentaires, http://aims.fao.org/aos/agrovoc/c_2671, Rhizomucor miehei, Esterification, estérification, Lipase, LIPOPHILIZATION, http://aims.fao.org/aos/agrovoc/c_27205, hydrophobicité, ADDITIVE, http://aims.fao.org/aos/agrovoc/c_34570, http://aims.fao.org/aos/agrovoc/c_6304, Solubility, http://aims.fao.org/aos/agrovoc/c_16244, http://aims.fao.org/aos/agrovoc/c_35464, LIPASE, ester, http://aims.fao.org/aos/agrovoc/c_35468, Candida rugosa, GENIE DES PROCEDES, Carboxylic Ester Hydrolases, EMULSION

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