Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/1415

TitleThe use of enzymes and microorganisms for the production of aroma compounds from lipids
Author(s)Aguedo, Mário
Mai Huong Ly
Belo, Isabel
Teixeira, J. A.
Belin, Jean-Marc
Waché, Yves
KeywordsLipids
Aroma compounds
Biotransformation
Microorganisms
Enzymes
Emulsions
Surface properties
Oxygen
Issue date2004
PublisherFaculty Food Technology Biotechnology
JournalFood Technology and Biotechnology
Citation“Food technology and biotechnology”. 42:4 (2004) 327-336.
Series/Report no.2004
01
Abstract(s)Lipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the growth of microorganisms. Mimicking these natural pathways, some processes have been developed to produce aroma compounds in bioreactors. In this review we describe the production of aroma compounds from different families: lactones, green notes and ionones. We focus on points that are specific to these reactions in heterogeneous media: physicochemical forces involved in the interactions between the substrate, product and biocatalyst, transfers between the phases and, as the degradation of lipids often requires an oxidation step, on the problems of oxygenation of the reactors.
Lipidi su va`an izvor aromatskih spojeva. U hrani su razgra|eni ili modificirani djelovanjem enzima izvorno prisutnih u sirovini ili naknadno razvijenih zbog rasta mikroorganizama. Opona{aju}i prirodni put, razvijeni su odre|eni procesi za proizvodnju aromatskih spojeva u bioreaktorima. U ovom je revijalnom prikazu opisana proizvodnja aromatskih spojeva u bioreaktoru iz laktona, jonona i spojeva ne{kodljivih za okoli{. Usredoto~ili smo se na uvjete specifi~ne za ove reakcije u heterogenom mediju: na fizi~ko-kemijske sile u interakciji supstrata, produkta i biokatalizatora te transfera izme|u faza. Budu}i da degradacija lipida ~esto zahtijeva oksidacijsku reakciju, posebna je pozornost posve}ena oksigenaciji u reaktoru.
TypeArticle
URIhttp://hdl.handle.net/1822/1415
ISSN1330-9862
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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