Optimization of pineapple flavour synthesis by esterification catalysed by immobilized lipase from Rhizomucor miehei

Abstract

The synthesis of pineapple flavour (butyl butyrate) catalysed by lipase from Rhizomucor miehei has been optimized using central composite design and response surface methodology. Initially, the best butyric acid concentration in the mixture was defined and found that 1 M butyric acid presented the highest initial reaction rate. The reaction parameters substrate molar ratio, enzyme content, and initial added water were evaluated in the central composite design with the reaction conversion yield as the dependent variable. The optimal conditions for butyl butyrate synthesis were found to be substrate molar ratio of 3.6:1 butanol:butyric acid; enzyme content of 6.5% of substrate mass fraction; added water 0.0% of substrate mass fraction. Under these conditions, over 90% of conversion was obtained in 16 h of reaction. Enzyme reuse was tested performing a treatment before each batch by washing the enzyme system with n-hexane, or simply reusing the biocatalyst in a new fresh reaction. Direct enzyme reuse caused a rapid decrease on the enzyme activity, while washings with n-hexane allowed the enzyme to be reused for six cycles keeping around 75% of its original activity.

In Situ Biocatalytic Synthesis of Butyl Butyrate in Diesel and Engine Evaluations

“…When Thermomyces lanuginosus lipase immobilized on styrene divinylbenzene beads was used for BB production at an enzyme load of 10 % of substrate weight, the initial rate was found to increase linearly up to a butyric acid concentration of 0.7 m . With the same enzyme load, the maximum initial rate for Rhizomucor miehei lipase was found at 1.0 m butyric acid . The concentration of butyric acid leading to the maximum initial rate in the current study is hence consistent with the literature and diesel does not appear to give any major inhibition effects on Novozyme 435.…”

Optimized butyl butyrate synthesis catalyzed by Thermomyces lanuginosus lipase

“…In a previous article from our group, pineapple flavor (butyl butyrate) was reported to be produced using a commercial immobilized lipase from Rhizomucor miehei (RML) . This article reported RSM to be very valuable for optimizing this kind of reaction where improvement in the productivity of the process was demonstrated when compared to other results available in literature using this enzyme .…”

“…Thus, Lipozyme TL‐IM was tested in the synthesis of pineapple flavor (butyl butyrate) using central composite design (CCD) and RSM analysis. Following the findings of the previous article, where some of the most relevant parameter on this reaction using RML were identified, first, the optimal acid concentration and the optimal organic solvent was studied. After that, reaction parameters such as temperature, substrate molar ratio, biocatalyst concentration, and water content were studied in order to establish the relationship among them and the reaction conversion.…”

Design of biocompatible immobilized Candida rugosa lipase with potential application in food industry

“…The yeast Candida rugosa is a well‐established and thoroughly investigated industrial source of seven isoforms of extracellular lipase (CRL) differing in their substrate specificity . CRL is highly applicable in biotransformations of numerous important products such as nutraceuticals, pharmaceuticals, biosensors and aroma esters for the food and cosmetic industries . Substrate or product inhibition together with low operational stability is the main limiting factor for wide application of free lipases.…”