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T1 Review on Lipase-Catalyzed Flavor Synthesis: Global Trends and Advances
A1 Ramon Tomé Oliveira, Artur
A1 da Silva Aires, Francisco Izaias
A1 Nascimento Dari, Dayana
A1 de Matos Filho, José Roberto
A1 dos Santos, Kaiany Moreira
A1 Simão Neto, Francisco
A1 Lucas de Souza Magalhães, Francisco
A1 da Silva Sousa, Patrick
A1 Junior, Paulo Gonçalves de Sousa
A1 Melo, Rafael Leandro Fernandes
A1 Cornet, Iris
A1 Fernández Lucas, Jesús
A1 de Mattos, Marcos Carlos
A1 Sousa dos Santos, José Cleiton
AB The enzymatic synthesis of esterified flavors is pivotal in the food, pharmaceutical, and cosmetic industries. Among the available approaches, lipase-catalyzed reactions have gained increasing attention due to the enzymes’ biodegradability, high enantio- and regioselectivity, availability, and effectiveness under mild, eco-friendly conditions, aligning well with the principles of green chemistry. This topic was selected due to the vast potential of biocatalysis in the sustainable and efficient synthesis of diverse flavor compounds. Using the Web of Science database with the keywords “flavor”, “enzyme”, and “lipase”, 189 relevant articles were identified, revealing that the majority of publications fall within the fields of chemistry, food science, and biochemistry. This review explores the catalytic mechanisms of lipases during acetylation reactions, focusing on structural conformational changes during enzymatic processes. Lipases from Candida antarctica (notably CALB, Lipozyme, and Novozym 435) emerge as the most commonly employed biocatalysts for esterified flavor production. Interestingly, most studies emphasize the immobilization supports rather than the intrinsic properties or engineering of the enzymes themselves. The findings underscore a growing global interest in enzyme-mediated flavor synthesis. Future studies should explore enzyme engineering to enhance activity and specificity, broaden the range of usable substrates, and improve the operational stability. Key challenges include the high cost of enzyme production, limited substrate scope in some systems, and the need for scalable, cost-effective bioprocesses for industrial applications.
PB American Chemical Society
SN 0021-8561
YR 2025
FD 2025-07
LK https://hdl.handle.net/20.500.14352/123623
UL https://hdl.handle.net/20.500.14352/123623
LA eng
NO Ramon Tomé Oliveira, A., Da Silva Aires, F. I., Nascimento Dari, D., De Matos Filho, J. R., Dos Santos, K. M., Simão Neto, F., Lucas De Souza Magalhães, F., Da Silva Sousa, P., Junior, P. G. D. S., Melo, R. L. F., Cornet, I., Fernández-Lucas, J., De Mattos, M. C., & Sousa Dos Santos, J. C. (2025). Review on lipase-catalyzed flavor synthesis: Global trends and advances. Journal of Agricultural and Food Chemistry, 73(28), 17315-17330. https://doi.org/10.1021/acs.jafc.5c00386
NO The authors would like to express their gratitude for the support that was provided through the Instituto de Engenharias e Desenvolvimento Sustentável (IEDS) at the Universidade da Integração Internacional da Lusofonia AfroBrasileira (UNILAB). We gratefully acknowledge the following Brazilian Agencies for Scientific and Technological Development: Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico (FUNCAP) (PS1-0186-00216.01.00/ 21, 31052.000417/2023, and UNI-0210-00537.01.00/23), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (311062/2019-9, 440891/2020-5, and 307454/2022-3), and Coordenação de Aperfeiçoamento de Ensino Superior (CAPES) (finance code 001). The Article Processing Fee for this research was paid by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior�CAPES (ROR ID: OOxOma614).
NO Universidade da Integração Internacional da Lusofonia Afro-Brasileira
NO Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Brasil)
NO Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico (Brasil)
NO Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)
DS Docta Complutense
RD 11 dic 2025