An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems

M. Guimarães; M. Pérez-Gregorio; Nuno Mateus; Victor de Freitas; Cláudia F. Galinha; João G. Crespo; Carla A. M. Portugal; Luís Cruz

doi:10.1016/j.foodchem.2019.125167

An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems

M. Guimarães, M. Pérez-Gregorio, Nuno Mateus, Victor de Freitas, Cláudia F. Galinha, João G. Crespo, Carla A. M. Portugal, Luís Cruz

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

Anthocyanin lipophilization emerged as an efficient technique to improve their chemical stability, liposolubility and antioxidant properties for novel technological applications. This work describes an efficient method for the synthesis of cyanidin-3-glucoside-fatty acid conjugate using a Candida antarctica lipase B-rich extract, without further purification and retained in a porous membrane. Due to the enzyme retention within the membrane structure it was possible to improve the yield of the lipophilization reaction by 2.5-fold as well as obtaining the product in a shorter period of time comparing with its free form. Furthermore, the membrane retention allowed for enzyme reusability, since the same conversion yield was obtained in three consecutive reaction cycles.

Original language	English
Article number	125167
Journal	Food Chemistry
Volume	300
DOIs	https://doi.org/10.1016/j.foodchem.2019.125167
Publication status	Published - 1 Dec 2019

Keywords

Anthocyanins lipophilization
CalB-rich extract
Enzyme immobilization
Membrane process
Naturally-occurring pigments

Access to Document

10.1016/j.foodchem.2019.125167Licence: CC BY-NC-ND

Cite this

@article{f9db6e9a00cc47e79a69b85201334252,

title = "An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems",

abstract = "Anthocyanin lipophilization emerged as an efficient technique to improve their chemical stability, liposolubility and antioxidant properties for novel technological applications. This work describes an efficient method for the synthesis of cyanidin-3-glucoside-fatty acid conjugate using a Candida antarctica lipase B-rich extract, without further purification and retained in a porous membrane. Due to the enzyme retention within the membrane structure it was possible to improve the yield of the lipophilization reaction by 2.5-fold as well as obtaining the product in a shorter period of time comparing with its free form. Furthermore, the membrane retention allowed for enzyme reusability, since the same conversion yield was obtained in three consecutive reaction cycles.",

keywords = "Anthocyanins lipophilization, CalB-rich extract, Enzyme immobilization, Membrane process, Naturally-occurring pigments",

author = "M. Guimar{\~a}es and M. P{\'e}rez-Gregorio and Nuno Mateus and {de Freitas}, Victor and Galinha, {Cl{\'a}udia F.} and Crespo, {Jo{\~a}o G.} and Portugal, {Carla A. M.} and Lu{\'i}s Cruz",

note = "info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F85293%2F2012/PT# PTDC/OCE-ETA/31250/2017. PT2020 (UID/QUI/50006/2019 -POCI/01/0145/FEDER/007265).",

year = "2019",

month = dec,

day = "1",

doi = "10.1016/j.foodchem.2019.125167",

language = "English",

volume = "300",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Science B.V., Amsterdam.",

}

TY - JOUR

T1 - An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems

AU - Guimarães, M.

AU - Pérez-Gregorio, M.

AU - Mateus, Nuno

AU - de Freitas, Victor

AU - Galinha, Cláudia F.

AU - Crespo, João G.

AU - Portugal, Carla A. M.

AU - Cruz, Luís

N1 - info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F85293%2F2012/PT# PTDC/OCE-ETA/31250/2017. PT2020 (UID/QUI/50006/2019 -POCI/01/0145/FEDER/007265).

PY - 2019/12/1

Y1 - 2019/12/1

N2 - Anthocyanin lipophilization emerged as an efficient technique to improve their chemical stability, liposolubility and antioxidant properties for novel technological applications. This work describes an efficient method for the synthesis of cyanidin-3-glucoside-fatty acid conjugate using a Candida antarctica lipase B-rich extract, without further purification and retained in a porous membrane. Due to the enzyme retention within the membrane structure it was possible to improve the yield of the lipophilization reaction by 2.5-fold as well as obtaining the product in a shorter period of time comparing with its free form. Furthermore, the membrane retention allowed for enzyme reusability, since the same conversion yield was obtained in three consecutive reaction cycles.

AB - Anthocyanin lipophilization emerged as an efficient technique to improve their chemical stability, liposolubility and antioxidant properties for novel technological applications. This work describes an efficient method for the synthesis of cyanidin-3-glucoside-fatty acid conjugate using a Candida antarctica lipase B-rich extract, without further purification and retained in a porous membrane. Due to the enzyme retention within the membrane structure it was possible to improve the yield of the lipophilization reaction by 2.5-fold as well as obtaining the product in a shorter period of time comparing with its free form. Furthermore, the membrane retention allowed for enzyme reusability, since the same conversion yield was obtained in three consecutive reaction cycles.

KW - Anthocyanins lipophilization

KW - CalB-rich extract

KW - Enzyme immobilization

KW - Membrane process

KW - Naturally-occurring pigments

UR - http://www.scopus.com/inward/record.url?scp=85069043316&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2019.125167

DO - 10.1016/j.foodchem.2019.125167

M3 - Article

C2 - 31325747

AN - SCOPUS:85069043316

VL - 300

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 125167

ER -

An efficient method for anthocyanins lipophilization based on enzyme retention in membrane systems

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this