Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative
Sorbic acid is the most commonly used preservative in the food industry. The antimicrobial inhibition of sorbic acid could be influenced by its lipophilic nature, which reduces its use in hydrophilic food formulations. Reactions between sorbic acid and glycerol catalyzed by lipases were studied in o...
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| Format: | Article |
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MDPI AG
2020-10-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/4/96 |
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| author | Federico Zappaterra Daniela Summa Bruno Semeraro Raissa Buzzi Claudio Trapella Miguel Ladero Stefania Costa Elena Tamburini |
| author_facet | Federico Zappaterra Daniela Summa Bruno Semeraro Raissa Buzzi Claudio Trapella Miguel Ladero Stefania Costa Elena Tamburini |
| author_sort | Federico Zappaterra |
| collection | DOAJ |
| description | Sorbic acid is the most commonly used preservative in the food industry. The antimicrobial inhibition of sorbic acid could be influenced by its lipophilic nature, which reduces its use in hydrophilic food formulations. Reactions between sorbic acid and glycerol catalyzed by lipases were studied in order to develop a novel sorbic acid derivate with a promising hydrophilic profile. The esterification reaction between sorbic acid and glycerol in a solvent-free system were performed with an immobilized lipase B from <i>Candida antarctica</i> (CALB). The glycerol sorbate product has been tested against <i>S. griseus</i> bacterium and <i>Saccharomyces cerevisiae</i> yeast. Results indicate that the esterification of sorbic acid with glycerol does improve its antimicrobial properties against <i>Saccharomyces cerevisie</i>. The reported results demonstrate that esterification can be used as a strategy to improve the antimicrobial activity of sorbic acid. |
| first_indexed | 2024-03-10T15:51:30Z |
| format | Article |
| id | doaj.art-222d049e7bb44cdb88a36761d5f2f51e |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T15:51:30Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-222d049e7bb44cdb88a36761d5f2f51e2023-11-20T15:59:46ZengMDPI AGFermentation2311-56372020-10-01649610.3390/fermentation6040096Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage PreservativeFederico Zappaterra0Daniela Summa1Bruno Semeraro2Raissa Buzzi3Claudio Trapella4Miguel Ladero5Stefania Costa6Elena Tamburini7Department of Life Sciences and Biotechnology, University of Ferrara, Via L. Borsari, 46, 44121 Ferrara, ItalyGATE SRL, Via L. Borsari, 46, 44121 Ferrara, ItalyGATE SRL, Via L. Borsari, 46, 44121 Ferrara, ItalyDepartment of Life Sciences and Biotechnology, University of Ferrara, Via L. Borsari, 46, 44121 Ferrara, ItalyDepartment of Chemistry and Pharmaceutical Sciences, University of Ferrara, Via Fossato di Mortara, 17, 44121 Ferrara, ItalyDepartment of Materials and Chemical Engineering, Chemical Sciences School, Complutense University of Madrid, 28040 Madrid, SpainDepartment of Life Sciences and Biotechnology, University of Ferrara, Via L. Borsari, 46, 44121 Ferrara, ItalyDepartment of Life Sciences and Biotechnology, University of Ferrara, Via L. Borsari, 46, 44121 Ferrara, ItalySorbic acid is the most commonly used preservative in the food industry. The antimicrobial inhibition of sorbic acid could be influenced by its lipophilic nature, which reduces its use in hydrophilic food formulations. Reactions between sorbic acid and glycerol catalyzed by lipases were studied in order to develop a novel sorbic acid derivate with a promising hydrophilic profile. The esterification reaction between sorbic acid and glycerol in a solvent-free system were performed with an immobilized lipase B from <i>Candida antarctica</i> (CALB). The glycerol sorbate product has been tested against <i>S. griseus</i> bacterium and <i>Saccharomyces cerevisiae</i> yeast. Results indicate that the esterification of sorbic acid with glycerol does improve its antimicrobial properties against <i>Saccharomyces cerevisie</i>. The reported results demonstrate that esterification can be used as a strategy to improve the antimicrobial activity of sorbic acid.https://www.mdpi.com/2311-5637/6/4/96sorbic acidglycerolesterificationlipaseCALBantimicrobial |
| spellingShingle | Federico Zappaterra Daniela Summa Bruno Semeraro Raissa Buzzi Claudio Trapella Miguel Ladero Stefania Costa Elena Tamburini Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative Fermentation sorbic acid glycerol esterification lipase CALB antimicrobial |
| title | Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative |
| title_full | Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative |
| title_fullStr | Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative |
| title_full_unstemmed | Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative |
| title_short | Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative |
| title_sort | enzymatic esterification as potential strategy to enhance the sorbic acid behavior as food and beverage preservative |
| topic | sorbic acid glycerol esterification lipase CALB antimicrobial |
| url | https://www.mdpi.com/2311-5637/6/4/96 |
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