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Using Laccases for Food Preservation

par Debaste, Frédéric ;Flahaut, Sigrid ;Penninckx, Michel ;Songulashvili, George
Editeur scientifique Grumezescu, Alexandru Mihai;Holban, Alina Maria
Référence Handbook of Food Bioengineering, Elsevier, Vol. 9, Ed. 1, Food Packaging and conservation, page (501-541)
Publication Publié, 2018

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Résumé :

Laccases (p-diphenol:dioxygen oxidoreductases; EC 1.10.3.2) have a number of applications in the field of the food industry. These oxidative enzymes are mainly produced by white-rot fungi in copious amounts and are characterized by high substrate versatility. In addition to lignin, their natural substrate, laccases may catalyze oxidative transformation of several substrates including phenols, substituted phenols, aromatic acids, aromatic and nonaromatic alcohols, aromatic aldehydes, aromatic amines, anilines, dyes, lignin derivatives, polyaromatic hydrocarbons (PAHs), quinones, and thiols residues.Many of these components are present in various foods and beverages and their modification may result in quality upgrading: wine and beer stabilization, decreased interaction between proteins and polyphenols during fruit juice processing, increased machinability of dough, and so forth. Laccases could also be used to eliminate O2 from packaging or dissolved O2 to control odors and enhance taste of food.Relatively well documented in patent literature, laccases are described as potential actors for a large range of applications in industry. Yet current implementations in food industry remain limited due to high laccase production cost and poor control of the enzymatic reaction byproducts. However, new developments, as immobilization of laccases in nanostructured materials, might provide renewed perspectives for food industry.