Bioproduction of Natural Isoamyl Esters from Coconut Cream as Catalysed by Lipases

Liu, Shao-Quan; Lee, Huey Yie; Yu, Bin; Curran, Philip; Sun, Jingcan

doi:10.5539/jfr.v2n2p157

Cited by 5 publications

(10 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this current study, the ethyl butyrate formed was deemed to be from esterification catalyzed by lipase, not alcoholysis, as butyric acid was not part of the coconut lipid fatty acid composition. This result indicates that the lipase Palatase is indeed able to catalyze esterification in an aqueous system, which is consistent with that reported elsewhere (Lecointe et al 1996;Tan et al 2011;Liu et al 2013). Although the yield of ethyl butyrate was low, from the reaction curve, it can be seen that no reduction of ethyl butyrate was observed, which indicates that the esterification rate was higher than hydrolysis rate of ethyl butyrate.…”

Section: Effect Of Substrate Polarity On Lipase-catalyzed Ethanolysissupporting

confidence: 92%

“…; Liu et al . ). Although the yield of ethyl butyrate was low, from the reaction curve, it can be seen that no reduction of ethyl butyrate was observed, which indicates that the esterification rate was higher than hydrolysis rate of ethyl butyrate.…”

Section: Discussionmentioning

confidence: 97%

“…; Liu et al . ). Compared with ethanol (log P = −0.235), fusel alcohols are more hydrophobic (with higher log P values), because besides a small amount of ethanol, fusel alcohols contain other less hydrophilic alcohols such as propanol, butanol, isobutanol and isoamyl alcohol (a mixture of iso‐ and active amyl alcohols) with isoamyl alcohol as the major alcohol (log P = 1.29).…”

Section: Discussionmentioning

confidence: 97%

“…() successfully synthesized 2‐phenyethyl octanoate and Liu et al . () reported the synthesis of isoamyl octanoate in a buffer system through both esterification and alcoholysis catalyzed by the same lipase Palatase.…”

Section: Discussionmentioning

confidence: 99%

“…The less hydrophilic alcohol substrate with a higher log P value usually accumulates around the hydrophobic surface because it is more hydrophobic and tends to be excluded by water. Alcohols with higher hydrophobicity such as 2-phenylethyl alcohol (log P = 1.36) and isoamyl alcohol (log P = 1.29) have been applied for the synthesis of octanoic acid esters in aqueous media (Tan et al 2011;Liu et al 2013). Compared with ethanol (log P = −0.235), fusel alcohols are more hydrophobic (with higher log P values), because besides a small amount of ethanol, fusel alcohols contain other less hydrophilic alcohols such as propanol, butanol, isobutanol and isoamyl alcohol (a mixture of iso-and active amyl alcohols) with isoamyl alcohol as the major alcohol (log P = 1.29).…”

Section: Effect Of Fusel Alcohols and Fatty Acids On Ester Synthesis mentioning

confidence: 99%

See 4 more Smart Citations

Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity

Sun

Liu

2014

Journal of Food Biochemistry

Self Cite

View full text Add to dashboard Cite

Lipases are versatile biocatalysts commonly used for flavor ester synthesis in media with low‐water activity. This research studied the mechanism of ester synthesis by lipase Palatase in coconut cream and phosphate buffer with alcohols and fatty acids. When ethanol was added as the alcohol substrate, hydrolysis of triglycerides dominated over synthesis of esters. When fusel alcohols (fusel oil) were used as the alcohol substrate, ester synthesis dominated over lipid hydrolysis. However, there was no visible pattern of fatty acid production and then reutilization in relation to ester synthesis in either case. Higher consumption of octanoic acid was obtained than that of butyric acid in both coconut cream and buffer systems spiked with the same alcohol. This indicated the preferential utilization of more hydrophobic substrates for esterification by lipase in aqueous media. These results suggest that the lipase Palatase‐catalyzed ester synthesis in aqueous media was mainly hydrophobicity‐dependent esterification. Practical Applications Esters are important flavor compounds that are applied in food products. The effects of substrate hydrophobicity and reaction environment on the catalytic behavior of a lipase during ester synthesis in an aqueous system of coconut cream and fusel oil were investigated. Useful information was obtained on the in situ generation of esters in food materials. This study has implications for lipase‐catalyzed synthesis of flavor esters in other aqueous food matrices.

show abstract

Section: Effect Of Substrate Polarity On Lipase-catalyzed Ethanolysissupporting

confidence: 92%

Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Effect Of Fusel Alcohols and Fatty Acids On Ester Synthesis mentioning

confidence: 99%

See 3 more Smart Citations

Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity

Sun

Liu

2014

Journal of Food Biochemistry

Self Cite

View full text Add to dashboard Cite

show abstract

Biosynthesis of flavor esters in coconut cream through coupling fermentation and lipase‐catalyzed biocatalysis

Sun

Lim

Liu

2013

Euro J Lipid Sci & Tech

Self Cite

View full text Add to dashboard Cite

The aim of this research was to study the biosynthesis of natural flavor‐active ethyl esters with a commercial lipase, Palatase 20 000 L, in coconut cream by coupling with yeast alcoholic fermentation. Alcoholic fermentation was carried out by Saccharomyces cerevisiae, which generated ethanol as one substrate for ester synthesis. Lipase was added into the fermentation medium at three different time points (12, 24, and 48 h) during the time‐course fermentation of 72 h. The concentrations of ethyl octanoate, ethyl decanoate, and ethyl laurate were the highest when lipase was added at 12 h, indicating early coupling of ethanol production with ester synthesis catalyzed by lipase. Although the growth of S. cerevisiae was slightly inhibited when lipase was added into the fermentation medium due to the formation of fatty acids, no adverse effect on ester synthesis was observed. This novel approach may be useful in the production of relevant flavors of fermented coconut cream with lipase treatment, which could be used as a new food ingredient. Practical applications: Esters are a group of valuable flavor compounds that have wide applications in a variety of food products. In this work, we proposed one effective approach of coupling yeast alcoholic fermentation and lipase‐catalyzed biocatalysis to synthesize natural fatty acid ethyl esters in coconut cream. This method provides a novel application of coconut cream for ester synthesis. In addition, the esters formed can be considered as natural according to current regulations. The ethanol generated can be effectively utilized for ester synthesis, therefore, complying with the Halal rules. The end product can be possibly used as a natural flavoring in the food industry after sensory evaluation and proper process. The esters formed may be further separated and purified as pure flavor compounds.

show abstract

Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses

Rossi

Medeiros

Weschenfelder

et al. 2017

Bioprocess Biosyst Eng

View full text Add to dashboard Cite

Natural fruity aroma was produced during submerged fermentation by Pichia fermentans using sugarcane molasses as a cultivation broth. The aroma compounds were recovered from the fermentation by a pervaporation process using a polydimethylsiloxane membrane (Pervap 4060-Sulzer). Isoamyl acetate, a characteristic compound associated with fruity aromas, was the major compound produced. The pervaporation module was fed at three different temperatures to test the best conditions to recover the natural fruity aroma. The total flux (J ), partial fluxes of each component (J), and enrichment factors (β) were determined within the tested ranges. The process was performed at 45 °C, a feed flow of 1.5 mL/min and 0.1 kPa, for a duration of 13 h to concentrate the natural flavor. The pervaporation process can concentrate the isoamyl acetate from fermented broth from 9 to 61.8 mg/L in the first hour of pervaporation. As a single step of downstream operation, pervaporation was efficient for recovering and concentrating the natural fruity aroma. The obtained product was colorless and had a characteristic banana flavor.

show abstract

Bioproduction of Natural Isoamyl Esters from Coconut Cream as Catalysed by Lipases

Cited by 5 publications

References 28 publications

Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity

Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate Hydrophobicity

Biosynthesis of flavor esters in coconut cream through coupling fermentation and lipase‐catalyzed biocatalysis

Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses

Contact Info

Product

Resources

About