Recent advances in lipases and their applications in the food and nutraceutical industry
Reyes-Reyes, Ana Laura (Center for Research and Assistance in Technology and Design of the State of Jalisco (Mexico))
Valero Barranco, Francisco (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química, Biològica i Ambiental)
Sandoval, Georgina (Center for Research and Assistance in Technology and Design of the State of Jalisco (Mexico))

Date:	2022
Abstract:	Lipases are efficient enzymes with promising applications in the nutraceutical and food industry, as they can offer high yields, pure products under achievable reaction conditions, and are an environmentally friendly option. This review addresses the production of high-value-added compounds such as fatty acid esters, with the potential to be used as flavoring agents or antioxidant and antimicrobial agents, as well as structured lipids that offer specific functional properties that do not exist in nature, with important applications in different food products, and pharmaceuticals. In addition, the most recent successful cases of reactions with lipases to produce modified compounds for food and nutraceuticals are reported.
Grants:	Agencia Estatal de Investigación PID2019-104666GB-I00
Note:	This research was funded by the Spanish Ministry of Science and Innovation (Project PID2019-104666GB-100) (AEI/10.13039/501100011033).
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Lipases ; High-value compounds ; Antioxidant ; Flavors ; Structured lipids ; Food ; Nutraceutical industry
Published in:	Catalysts, Vol. 12, Issue 9 (September 2022) , art. 960, ISSN 2073-4344

DOI: 10.3390/catal12090960

24 p, 1.6 MB

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