Enzymatic continuous-flow preparation of nature-inspired phenolic esters as antiradical and antimicrobial noagents

• Published in: Food Chemistry
• Main Authors: Annunziata, Francesca, Contente, Martina L, Anzi, Valentina, Donzella, Silvia, Conti, Paola, Molinari, Francesco, Martino, Piera Anna, Meroni, Gabriele, Sora, Valerio Massimo, Tamborini, Lucia, Pinto, Andrea
• Other Authors: F. Annunziata, M.L. Contente, V. Anzi, S. Donzella, P. Conti, F. Molinari, P.A. Martino, G. Meroni, V.M. Sora, L. Tamborini, A. Pinto
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2022
• Subjects: Antimicrobial agent; Flow chemistry; Food preservative; Lipase; Phenolic ester; Radical scavenger; Antioxidant; Enzymes; Immobilized; Fungal Protein; Phenol; Anti-Infective Agent; Esters; Settore CHIM/08 - Chimica Farmaceutica; Settore CHIM/10 - Chimica degli Alimenti; Antarc*; Antarctica
• Online Access: http://hdl.handle.net/2434/937212; https://doi.org/10.1016/j.foodchem.2022.133195

A collection of nature-inspired lipophilic phenolic esters have been prepared by an enzymatic synthesis under flow conditions, using the immobilized lipase B from Candida antarctica (Novozyme 435 (R)) as a catalyst in cyclopentyl methyl ether (CPME), a non-conventional and green solvent. Their antimicrobial activity against four selected bacterial strains together with their efficiency as radical scavengers were evaluated. The obtained compounds were characterized by enhanced lipophilicity in comparison with the parent non-esterified compounds, which increased the possibility of their use as additives in the food industry.