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Lookup NU author(s): Dr Vladimir ZivkovicORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Enzymatic synthesis of flavor esters is widely used in the food and flavour industries, but challenges remain in improving the catalytic efficiency and stability of biocatalysts. This study evaluates the performance of a novel biocatalyst, CALB@DMSN-C8, formed by immobilizing Candida antarctica lipase B (CALB) on hydrophobic dendritic mesoporous silica nanospheres (DMSN-C8), for synthesizing flavor esters. The CALB@DMSN-C8 catalyst achieves a caproic acid conversion rate of 98.5 ± 0.5% in just 30 min and demonstrates outstanding thermal stability, retaining a high conversion efficiency over 20 reuse cycles. To our knowledge, this study represents the most efficient synthesis of flavor esters, including ethyl valerate, ethyl caproate, ethyl heptanoate, and ethyl caprylate, compared to studies in existing literature. Analysis of aroma characteristics and molecular docking simulations revealed the typical flavor profiles and synthesis mechanisms of various mellow esters. This study develops an innovative strategy by using self-made immobilized lipase to catalyze the production of flavor esters with potential applications in food and cosmetics.
Author(s): Liu R, Zhou Q, Zhang Y, Xu Y, Liu Z, Goh K-L, Zivkovic V, Zheng M
Publication type: Article
Publication status: Published
Journal: Journal of Agricultural and Food Chemistry
Year: 2025
Pages: epub ahead of print
Online publication date: 09/05/2025
Acceptance date: 05/05/2025
Date deposited: 12/05/2025
ISSN (print): 0021-8561
ISSN (electronic): 1520-5118
Publisher: American Chemical Society
URL: https://doi.org/10.1021/acs.jafc.4c12029
DOI: 10.1021/acs.jafc.4c12029
ePrints DOI: 10.57711/j1sp-0v27
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