Autor(es)

Baiao Dias, Arthur Luiz ^[1] ; dos Santos, Philipe ^[1] ; Martinez, Julian ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Food Engn Dept, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo de Revisão
• Fonte: JOURNAL OF CO2 UTILIZATION; v. 23, p. 159-178, JAN 2018.
• Citações Web of Science: 7

Resumo

The demand for fresh and natural products is increasing worldwide. Therefore, new production methods of natural flavor compounds have attracted the attention of food manufacturers. In this scenario, biocatalyzed chemical synthesis is being explored as an alternative to produce flavoring compounds with application in the chemical and food industries. The use of supercritical carbon dioxide (SC-CO2) as the reaction medium in biocatalytic processes enhances the transport properties of substrates in the active site of enzymes, increasing the reaction's conversion. SC-CO2 has some operational advantages, such as tunability of their properties (density, viscosity, and solubility) and moderate critical conditions (Pc = 7.38 MPa and Tc = 31.05 degrees C). Besides, these pressure and temperature conditions are in the range of stability of most lipases. Nevertheless, the use of co-solvents, reuse of catalyst, nature of lipases (free or immobilized) and pressurization/depressurization steps need to be evaluated in the biocatalyzed production of flavoring compounds in SC-CO2. Careful evaluation of these parameters is necessary to obtain an optimal ratio between enzyme/substrates/solvents. In this work, the use of supercritical carbon dioxide (SC-CO2) for the biocatalyzed chemical synthesis of flavor esters using lipases as a catalyst is reviewed. (AU)

• Processo FAPESP: 15/11932-7 - Integração de processos de extração a alta pressão com operações de separação para o aproveitamento de subprodutos do processamento de frutas
• Beneficiário: Julian Martínez
• Modalidade de apoio: Auxílio à Pesquisa - Regular