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ENZYTERP: Enzymatic biotransformation of terpenes for the production of bioaromas

Abstract

The global flavor market is estimated to reach US$ 26.3 billion in 2020, with an increasing demand for healthier and natural products. In this sense, the generation of aromas via biotransformation becomes more attractive, since it occurs under mild conditions, do not generate toxic wastes and can yield products with potentially competitive prices. Brazil presents an ideal conjuncture to provide bioaromas from the biotransformation of terpenes, as it has abundant and low-priced terpene substrates, besides its international prominence in the scientific development in this area. Thus, the present project aims to study bioflavor production processes involving the biotransformation of terpenes by isolated enzymes, instead of microbial cells, aiming to increase productivity by reducing the limitations associated with mass transfer. The proposed project focuses on two processes. The first is the biotransformation of R-(+)-limonene into R-(+)-±-terpineol by the enzyme ±-terpineol deidratase of Sphingobium sp., for which the technical feasibility of using supercritical CO2 as a reaction medium will be examined in order to addition to increase yields and to optimize the recovery and purification of R-(+)-±-terpineol. The second refers to the biotransformation of ²-carotene into ²-ionone by the enzyme CCD1 produced by recombinant strain of S. cerevisiae, since the ²-ionone production bioprocesses reported so far do not reach the required yield for an economically viable process (at least 1 g/L). Thus, it is expected that this project can meet industrial demands for more effective, cost-effective and robust biotechnological solutions to produce bioaromas. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
FELIPE, LORENA DE OLIVEIRA; BICAS, JULIANO LEMOS; BOUHOUTE, MERYEM; NAKAJIMA, MITSUTOSHI; NEVES, MARCOS A. Comprehensive study of alpha-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability. NPJ SCIENCE OF FOOD, v. 5, n. 1 NOV 15 2021. Web of Science Citations: 0.

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