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Laccases in food processing: Current status, bottlenecks and perspectives

2021Journal article Open access
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dc.contributor.authorBackes, Emanueli
dc.contributor.authorKato-Schwartz, Camila Gabriel
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorMoreira, Regina de Fátima Peralta Muniz
dc.contributor.authorPeralta, Rosely Aparecida
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorZanin, Gisella Maria
dc.contributor.authorBracht, Adelar
dc.contributor.authorPeralta, Rosane M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:49Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:49Z
dc.date.issued2021
dc.description.abstractBackground: Laccases (benzenediol:oxygen oxidoreductases, EC 1.10.3.2) catalyze the oxidation of a wide variety of organic and inorganic substrates, typically p-diphenols with a concomitant reduction of oxygen (O2) to water. Several molecules naturally occurring in foods and beverages (e.g., phenols, carbohydrates, unsatured fatty acids and thiol-containing proteins) can be modified by laccases. Hence, the interaction between laccase and these molecules can and has been widely explored by the food industry for various technological purposes. Scope and approach: The present work aims at providing a critical review on the current uses of laccases in food processing, at discussing the main bottlenecks for its popularization, and at presenting future perspectives. Both scientific reports and patents, covering preferably the last five years, were considered. Key findings and conclusions: Several traditional uses of laccases in food processing including baking, beverage, and dairy industries were detailed. Special efforts were developed, however, in analyzing future perspectives. The latter includes the application of laccases in the synthesis of new compounds with functional properties, such as antioxidant and antimicrobial activities. No less attention was devoted to the recent developments in the field of crosslinking of polymers, such as proteins and polysaccharides. Scaling up of the production of the laccase itself and especially of the novel products derived from its applications in the food sector will be essential for cost reduction and, consequently, for market expansion.en_EN
dc.description.sponsorshipThis work was supported by the National Council of Scientific and Technological Development (CNPq, Proc. 404898/2016-5). R.C.G. Corrêa is a research grant recipient of Cesumar Institute of Science Technology and Innovation (ICETI). C.G. Kato (Proc. 151189/2019-6), E. Backes (Proc. 304406/2019-8), R.M. Peralta, R.A. Peralta, R.F. Peralta Muniz Moreira and A. Bracht are research grant recipients from CNPq.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBackes, Emanueli; Kato, Camila Gabriel; Corrêa, Rúbia Carvalho Gomes; Peralta Muniz Moreira, Regina de Fátima; Peralta, Rosely Aparecida; Barros, Lillian; Ferreira, Isabel C.F.R.; Zanin, Gisella Maria; Bracht, Adelar; Peralta, Rosane Marina (2021). Laccases in food processing: Current status, bottlenecks and perspectives. Trends in Food Science and Technology. ISSN 0924-2244. 115, p. 445-460en_EN
dc.identifier.doi10.1016/j.tifs.2021.06.052en_EN
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10198/24438
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntimicrobial activityen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectCovalent crosslinkingen_EN
dc.subjectFood processingen_EN
dc.subjectLaccasesen_EN
dc.titleLaccases in food processing: Current status, bottlenecks and perspectivesen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameBackes
person.familyNameCorrêa
person.familyNameBarros
person.familyNameFerreira
person.givenNameEmanueli
person.givenNameRúbia C.G.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id6C1F-2818-CBB5
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-2875-9097
person.identifier.orcid0000-0003-0269-4344
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id37661286600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication988677cd-0d4a-48fb-8f49-790710f55ca9
relation.isAuthorOfPublication35cf5f0f-d5bc-49ad-9704-e6613e60f0fc
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