Phenolic acids enzymatic lipophilization

Figueroa-Espinoza Maria-Cruz, Villeneuve Pierre. 2005. Phenolic acids enzymatic lipophilization. Journal of Agricultural and Food Chemistry, 53 (8) : pp. 2779-2787.

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Abstract : Lipophilization is the esterification of a lipophilic moiety (fatty acid or fatty alcohol) on different substrates (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 application in oil-based products is limited. Therefore, the esterification of their carboxylic acid function with a fatty 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 been demonstrated. This review presents a panorama of the advances in this field. (Résumé d'auteur)

Mots-clés Agrovoc : Acide phénolique, Alcool gras, Estérification, Estérase, Antioxydant, Polyphénol, Propriété physicochimique, Hydrophobicité, Ester, Candida cylindracea, Candida rugosa, Geotrichum candidum, Humicola, Rhizomucor miehei, Pseudomonas, Rhizopus, Fusarium oxysporum, Aspergillus niger, Fusarium solani, Lipase

Mots-clés complémentaires : Lipophilisation, Tannase, Candida antarctica

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

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