Laccase-Mediated Oxidation of Phenolic Compounds from Wine Lees Extract towards the Synthesis of Polymers with Potential Applications in Food Packaging
Laccase from <i>Trametes versicolor</i> was applied to produce phenolic polymeric compounds with enhanced properties, using a wine lees extract as the phenolic source. The influence of the incubation time on the progress of the enzymatic oxidation and the yield of the formed polymers was...
Main Authors: | Panagiotis E. Athanasiou, Christina I. Gkountela, Michaela Patila, Renia Fotiadou, Alexandra V. Chatzikonstantinou, Stamatina N. Vouyiouka, Haralambos Stamatis |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-03-01
|
Series: | Biomolecules |
Subjects: | |
Online Access: | https://www.mdpi.com/2218-273X/14/3/323 |
Similar Items
-
Enzymatic Polymerization as a Green Approach to Synthesizing Bio-Based Polyesters
by: Christina I. Gkountela, et al.
Published: (2022-01-01) -
Laccase and Biomass Production via Submerged Cultivation of <i>Pleurotus ostreatus</i> Using Wine Lees
by: Georgios Bakratsas, et al.
Published: (2023-12-01) -
Scientific and technological research on the use of wine lees
by: Roberta Barreto de Andrade Bulos, et al.
Published: (2023-04-01) -
ACE Inhibitory and Antihypertensive Activities of Wine Lees and Relationship among Bioactivity and Phenolic Profile
by: Raúl López-Fernández-Sobrino, et al.
Published: (2021-02-01) -
Biocatalytic Synthesis of Fluorescent Conjugated Indole Oligomers
by: Ryan M. Bouldin, et al.
Published: (2014-12-01)