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Title: | Development of a Tailored Sol-Gel Immobilized Biocatalyst for Sustainable Synthesis of the Food Aroma Ester n-Amyl Caproate in Continuous Solventless System | Authors: | Vasilescu, Corina Paul, Cristina Marc, Simona Hulka, Iosif Péter, Francisc |
UNESCO Clasification: | 3206 Ciencias de la nutrición | Keywords: | Candida antarctica B lipase (CalB) Sol-gel entrapment Response surface methodology (RSM) Green biocatalysis Food aroma ester production, et al |
Issue Date: | 2022 | Journal: | Foods | Abstract: | This study reports the synthesis of a hybrid sol-gel material, based on organically modified silanes (ORMOSILs) with epoxy functional groups, and its application in the stabilization of lipase type B from Candida antarctica (CalB) through sol-gel entrapment. The key immobilization parameters in the sol-gel entrapment of lipase using epoxysilanes were optimized by the design of numerous experiments, demonstrating that glycidoxypropyl-trimethoxysilane can allow the formation of a matrix with excellent properties in view of the biocatalytic esterifications catalyzed by this lipase, at an enzyme loading of 25 g/mol of silane. The characterization of the immobilized biocatalyst and the correlation of its catalytic efficiency with the morphological and physicochemical properties of the sol-gel matrix was accomplished through scanning electron microscopy (SEM), fluorescence microscopy (FM), as well as thermogravimetric and differential thermal analysis (TGA/DTA). The operational and thermal stability of lipase were increased as a result of immobilization, with the entrapped lipase retaining 99% activity after 10 successive reaction cycles in the batch solventless synthesis of n-amyl caproate. A possible correlation of optimal productivity and yield was attempted for this immobilized lipase via the continuous flow synthesis of n-amyl caproate in a solventless system. The robustness and excellent biocatalytic efficiency of the optimized biocatalyst provide a promising solution for the synthesis of food-grade flavor esters, even at larger scales. | URI: | http://hdl.handle.net/10553/118803 | ISSN: | 2304-8158 | DOI: | 10.3390/foods11162485 | Source: | Foods [ISSN 2304-8158], v. 11 (16), 2485, (Julio 2022) |
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