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Lookup NU author(s): Dr Kheng-Lim GohORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
© 2024The enzymatic synthesis is essential for the flavor esters in the food and fragrance industries. This paper introduces a novel preparation method for lipase microarrays (CALB@PMHOS-TEOS) with loadings up to 229 ± 1.4 mg/g. Using surfactant-free hydrophobic silica-hybridized mesoporous materials and Candida antarctica lipase, this resulted in the effective synthesis of flavor esters. Using CALB@PMHOS-TEOS a Pickering emulsion system was formed at the oil-water interface for the sustainable synthesis of flavor esters. This resulted in a 93.5 ± 0.5 % conversion of hexanoic acid within 2 h at an optimal temperature of 35 °C, which is the highest level recorded in the literature to date. Furthermore, the conversion of hexanoic acid was maintained at 63.9 ± 1.2 % after 9 cycles of CALB@PMHOS-TEOS reuse. The application of the enzyme to the synthesis in a variety of flavor esters achieved a new benchmark in the existing literature. A molecular docking model was evaluated to understand the molecular mechanism underpinning the immobilized lipase. This work introduces a novel method for the eco-friendly and efficient synthesis of flavor esters for applications across various fields including food and cosmetics.
Author(s): Bian Y, Zhang Y, Wang T, Yang C, Feng Z, Goh K-L, Zhou Y, Zheng M
Publication type: Article
Publication status: Published
Journal: LWT
Year: 2024
Volume: 200
Print publication date: 15/05/2024
Online publication date: 12/05/2024
Acceptance date: 11/05/2024
Date deposited: 30/05/2024
ISSN (print): 0023-6438
ISSN (electronic): 1096-1127
Publisher: Academic Press
URL: https://doi.org/10.1016/j.lwt.2024.116206
DOI: 10.1016/j.lwt.2024.116206
Data Access Statement: Data will be made available on request.
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