Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut cream

Tan, Hui Shan; Yu, Bin; Curran, Philip; Liu, Shao-Quan

doi:10.1016/j.foodchem.2010.05.108

Cited by 17 publications

(25 citation statements)

References 32 publications

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“…As the fusel oil concentration was higher than 9% (v/w), the S/N ratio and yield were both decreased. The inhibitory effect of alcohol on the lipase Palatase was also reported in a previous study (Tan et al, 2011). Although similar S/N ratios were achieved at 3% (v/w) and 9% (v/w) fusel oil, 9% (v/w) was deemed as the optimum level since it produced a higher yield of octanoic acid esters.…”

Section: Effects Of Parameters On Biosynthesis Of Esterssupporting

confidence: 81%

“…The short-chain alcohols in fusel oil with different polarities, including ethanol, propanol, butanol, isobutyl alcohol and (iso)amyl alcohol, could influence the distribution of water between the lipase and lipid substrate. (iso)Amyl alcohol, the major alcohol in fusel oil, is more hydrophobic than other short-chain alcohols, which may easily accumulate at the lipid-water interface and be favourably utilised by the lipase to form esters (Tan et al, 2011). Fig.…”

Section: Effects Of Parameters On Biosynthesis Of Estersmentioning

confidence: 99%

“…Nonetheless, some microbial lipases were able to synthesise esters in an aqueous medium (Lubary, ter Horst, Hofland, & Jansens, 2008). Palatase is such a lipase (derived from a fungus, Rhizomucor miehei) that is known to be capable of synthesising fatty acid esters in an aqueous system (Tan, Yu, Curran, & Liu, 2011). Furthermore, after enzymatic transformation of coconut cream, the end product may be applied directly as a food flavouring ingredient to substitute for the more expensive enzyme-treated bovine cream.…”

Section: Introductionmentioning

confidence: 99%

“…However, it was also believed that the esters were produced by direct alcoholysis (or transesterification) of triglycerides by some lipases, that is, the direct transfer of fatty acyl groups from the triglycerides to the alcohol molecules under aqueous conditions (Briand, Dubreucq, & Galzy, 1994). The lipase Palatase is an enzyme that is able to conduct alcoholysis and esterification (depending on the substrate polarity and water activity) in an aqueous lipid emulsion system to form fatty acid esters (Liu, Holland, & Crow, 2003b;Tan et al, 2011). This biosynthetic activity of the lipase Palatase allows the production of fatty acid esters from coconut cream and alcohols in spite of the high water activity.…”

Section: Introductionmentioning

confidence: 99%

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Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Sun

Yu²,

Curran³

et al. 2012

Food Chemistry

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Section: Effects Of Parameters On Biosynthesis Of Esterssupporting

confidence: 81%

Section: Effects Of Parameters On Biosynthesis Of Estersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Sun

Yu²,

Curran³

et al. 2012

Food Chemistry

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“…The synthesis of 2-phenylethyl octanoate was investigated in a previous study (Tan et al, 2011). Since different lipases from varied sources and even the same lipase from the same source have distinct substrate selectivity and specificity, it is of value to understand their ability to produce different esters.…”

Section: Bioproduction Of Isoamyl Octanoate By Different Lipases In Cmentioning

confidence: 99%

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

Liu¹,

Lee²,

Yu³

et al. 2013

JFR

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This study investigated the bioproduction of isoamyl esters in coconut cream by lipases. Five lipases (palatase 20000 L, lipase AYS "Amano", lipase A "Amano" 12, piccantase A and piccantase AN) were used to biosynthesize isoamyl esters in coconut cream supplemented with isoamyl alcohol. The lipases have different abilities to synthesize isoamyl esters with lipase AYS "Amano", palatase 20000 L and piccantase A showing the highest potential. Bioproduction of isoamyl octanoate by palatase 20000 L was further examined under different conditions of temperature, pH, isoamyl alcohol concentration and lipase amount. Biosynthesis of isoamyl octanoate by palatase was not significantly affected at 30-50°C or pH of 4 to 7 and its maximum bioproduction was obtained at isoamyl alcohol concentration of 4% (v/v) and lipase amount of 6 mg 100 mL -1 reaction mixture. The lipase-treated coconut cream may serve as a bioflavouring ingredient for food applications or for extraction of pure aroma chemicals.

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

Sun

Lim

Liu

2013

Euro J Lipid Sci & Tech

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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.

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Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut cream

Cited by 17 publications

References 32 publications

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase

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

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

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