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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ftunivferrarair:oai:sfera.unife.it:11392/2432850 2024-09-09T19:10:47+00:00 Enzymatic esterification as potential strategy to enhance the sorbic acid behavior as food and beverage preservative Zappaterra F. Summa D. Semeraro B. Buzzi R. Trapella C. Ladero M. Costa S. Tamburini E. Zappaterra, F. Summa, D. Semeraro, B. Buzzi, R. Trapella, C. Ladero, M. Costa, S. Tamburini, E. 2020 ELETTRONICO http://hdl.handle.net/11392/2432850 https://doi.org/10.3390/FERMENTATION6040096 https://www.mdpi.com/2311-5637/6/4/96/pdf?version=1601720779 https://www.mdpi.com/2311-5637/6/4/96 eng eng info:eu-repo/semantics/altIdentifier/wos/WOS:000601531700001 volume:6 issue:4 firstpage:96-1 lastpage:96-13 numberofpages:13 journal:FERMENTATION http://hdl.handle.net/11392/2432850 doi:10.3390/FERMENTATION6040096 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85094908917 https://www.mdpi.com/2311-5637/6/4/96/pdf?version=1601720779 https://www.mdpi.com/2311-5637/6/4/96 info:eu-repo/semantics/openAccess Antimicrobial CALB Esterification Glycerol Lipase Sorbic acid info:eu-repo/semantics/article 2020 ftunivferrarair https://doi.org/10.3390/FERMENTATION6040096 2024-06-19T13:50:06Z 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 Candida antarctica (CALB). The glycerol sorbate product has been tested against S. griseus bacterium and Saccharomyces cerevisiae yeast. Results indicate that the esterification of sorbic acid with glycerol does improve its antimicrobial properties against Saccharomyces cerevisie. The reported results demonstrate that esterification can be used as a strategy to improve the antimicrobial activity of sorbic acid. Article in Journal/Newspaper Antarc* Antarctica Università degli Studi di Ferrara: CINECA IRIS Fermentation 6 4 96 |
institution |
Open Polar |
collection |
Università degli Studi di Ferrara: CINECA IRIS |
op_collection_id |
ftunivferrarair |
language |
English |
topic |
Antimicrobial CALB Esterification Glycerol Lipase Sorbic acid |
spellingShingle |
Antimicrobial CALB Esterification Glycerol Lipase Sorbic acid Zappaterra F. Summa D. Semeraro B. Buzzi R. Trapella C. Ladero M. Costa S. Tamburini E. Enzymatic esterification as potential strategy to enhance the sorbic acid behavior as food and beverage preservative |
topic_facet |
Antimicrobial CALB Esterification Glycerol Lipase Sorbic acid |
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 Candida antarctica (CALB). The glycerol sorbate product has been tested against S. griseus bacterium and Saccharomyces cerevisiae yeast. Results indicate that the esterification of sorbic acid with glycerol does improve its antimicrobial properties against Saccharomyces cerevisie. The reported results demonstrate that esterification can be used as a strategy to improve the antimicrobial activity of sorbic acid. |
author2 |
Zappaterra, F. Summa, D. Semeraro, B. Buzzi, R. Trapella, C. Ladero, M. Costa, S. Tamburini, E. |
format |
Article in Journal/Newspaper |
author |
Zappaterra F. Summa D. Semeraro B. Buzzi R. Trapella C. Ladero M. Costa S. Tamburini E. |
author_facet |
Zappaterra F. Summa D. Semeraro B. Buzzi R. Trapella C. Ladero M. Costa S. Tamburini E. |
author_sort |
Zappaterra F. |
title |
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_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_sort |
enzymatic esterification as potential strategy to enhance the sorbic acid behavior as food and beverage preservative |
publishDate |
2020 |
url |
http://hdl.handle.net/11392/2432850 https://doi.org/10.3390/FERMENTATION6040096 https://www.mdpi.com/2311-5637/6/4/96/pdf?version=1601720779 https://www.mdpi.com/2311-5637/6/4/96 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_relation |
info:eu-repo/semantics/altIdentifier/wos/WOS:000601531700001 volume:6 issue:4 firstpage:96-1 lastpage:96-13 numberofpages:13 journal:FERMENTATION http://hdl.handle.net/11392/2432850 doi:10.3390/FERMENTATION6040096 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85094908917 https://www.mdpi.com/2311-5637/6/4/96/pdf?version=1601720779 https://www.mdpi.com/2311-5637/6/4/96 |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.3390/FERMENTATION6040096 |
container_title |
Fermentation |
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6 |
container_issue |
4 |
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96 |
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1809826406402621440 |