The use of enzymes and microorganisms for the production of aroma compounds from lipids
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/1415 |
Resumo: | 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. |
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The use of enzymes and microorganisms for the production of aroma compounds from lipidsLipidsAroma compoundsBiotransformationMicroorganismsEnzymesEmulsionsSurface propertiesOxygenScience & TechnologyLipids 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.Faculty Food Technology BiotechnologyUniversidade do MinhoAguedo, MárioMai Huong LyBelo, IsabelTeixeira, J. A.Belin, Jean-MarcWaché, Yves20042004-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/1415eng“Food technology and biotechnology”. 42:4 (2004) 327-336.1330-9862info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T11:59:52Zoai:repositorium.sdum.uminho.pt:1822/1415Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:49:41.272336Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
The use of enzymes and microorganisms for the production of aroma compounds from lipids |
title |
The use of enzymes and microorganisms for the production of aroma compounds from lipids |
spellingShingle |
The use of enzymes and microorganisms for the production of aroma compounds from lipids Aguedo, Mário Lipids Aroma compounds Biotransformation Microorganisms Enzymes Emulsions Surface properties Oxygen Science & Technology |
title_short |
The use of enzymes and microorganisms for the production of aroma compounds from lipids |
title_full |
The use of enzymes and microorganisms for the production of aroma compounds from lipids |
title_fullStr |
The use of enzymes and microorganisms for the production of aroma compounds from lipids |
title_full_unstemmed |
The use of enzymes and microorganisms for the production of aroma compounds from lipids |
title_sort |
The use of enzymes and microorganisms for the production of aroma compounds from lipids |
author |
Aguedo, Mário |
author_facet |
Aguedo, Mário Mai Huong Ly Belo, Isabel Teixeira, J. A. Belin, Jean-Marc Waché, Yves |
author_role |
author |
author2 |
Mai Huong Ly Belo, Isabel Teixeira, J. A. Belin, Jean-Marc Waché, Yves |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Aguedo, Mário Mai Huong Ly Belo, Isabel Teixeira, J. A. Belin, Jean-Marc Waché, Yves |
dc.subject.por.fl_str_mv |
Lipids Aroma compounds Biotransformation Microorganisms Enzymes Emulsions Surface properties Oxygen Science & Technology |
topic |
Lipids Aroma compounds Biotransformation Microorganisms Enzymes Emulsions Surface properties Oxygen Science & Technology |
description |
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. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004 2004-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/1415 |
url |
http://hdl.handle.net/1822/1415 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
“Food technology and biotechnology”. 42:4 (2004) 327-336. 1330-9862 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Faculty Food Technology Biotechnology |
publisher.none.fl_str_mv |
Faculty Food Technology Biotechnology |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132263380680704 |