The potential use of lipases in the production of fatty acid derivatives for the food and nutraceutical industries

Suzana Ferreira-Dias, Georgina Sandoval, Francisco Plou, Francisco Valero

    Research output: Contribution to journalReview articleResearchpeer-review

    68 Citations (Scopus)

    Abstract

    The potential of lipases (E.C.3.1.1.3.) as biocatalysts for the production of fatty acid derivatives for the food and nutraceutical industries, such as flavouring esters, fatty acid esters of antioxidants and structured lipids, is enormous, mainly due to their high regio- and stereo-selectivities, in addition to the other well-known advantages of enzymatic processes. The replacement of chemical catalysts by lipases presents great benefits in terms of the nutritional properties of the obtained products and environmental care. The reactions performed for the production of these compounds, as well as the best operation conditions, the biocatalysts used, reactor types and operation mode, are addressed in this review. © 2013 by Pontificia Universidad Católica de Valparaíso, Chile.
    Original languageEnglish
    JournalElectronic Journal of Biotechnology
    Volume16
    Issue number3
    DOIs
    Publication statusPublished - 28 May 2013

    Keywords

    • Fatty acids derivatives
    • Lipases
    • Nutraceutical industries

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