Laccase-Mediated Oxidation of Phenolic Compounds from Wine Lees Extract towards the Synthesis of Polymers with Potential Applications in Food Packaging

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...

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Bibliographic Details
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:
oxidoreductase
winery by-products
phenolic polymers
polymerization
enzymatic oxidation
chitosan films
Online Access:https://www.mdpi.com/2218-273X/14/3/323

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