Phenolic Acids Enzymatic Lipophilization

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• 作者：Maria-Cruz Figueroa-Espinoza and Pierre Villeneuve
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：April 20, 2005
• 年：2005
• 卷：53
• 期：8
• 页码：2779 - 2787
• 全文大小：117K
• 年卷期：v.53,no.8(April 20, 2005)
• ISSN：1520-5118

文摘

Lipophilization is the esterification of a lipophilic moiety (fatty acid or fatty alcohol) on differentsubstrates (phenolic acid, sugar, protein, ...), resulting in new molecules with modified hydrophilic/lipophilic balance. This reaction can be obtained chemically or enzymatically using different enzymes.Phenolic acids possess interesting biological properties (antioxidant, chelator, free radical scavenger,UV filter, antimicrobial, ...), but because of their relatively low solubility in aprotic media, their applicationin oil-based products is limited. Therefore, the esterification of their carboxylic acid function with afatty alcohol enhances their hydrophobicity and results in a multifunctional amphiphilic molecule.Enzymatic lipophilization of phenolic acids is nowadays studied for potential industrial applications.Different systems have been proposed to perform the reaction yield [free or immobilized enzymes(lipase, feruloyl esterase, tannase, etc.), free or added organic solvent, addition of surfactant,microemulsion system, etc.]. Some of the functional properties of these esters have beendemonstrated. This review presents a panorama of the advances in this field.Keywords: Phenolic acid; lipase; lipophilization; esterification; antioxidant; emulsion; multifunctional;additive