Green Technologies for the Production of Modified Lipids

Author:

Vázquez Luis1,Bañares Celia1,Torres Carlos F.1,Reglero Guillermo12

Affiliation:

1. Department of Production and Characterization of Novel Foods, Institute of Food Science Research, CIAL (CSIC-UAM), 28049 Madrid, Spain;

2. Department of Production and Development of Foods for Health, IMDEA-Food Institute, CEI (UAM-CSIC), 28049 Madrid, Spain

Abstract

In recent years, the use of green solvents in enzyme catalysis of lipophilic compounds is achieving increasing interest from different perspectives. Conducting reactions under supercritical fluids, ionic liquids, deep eutectic solvents, and other green solvents affords opportunities to overcome problems associated with the lack of solubility of lipids in conventional solvents and the poor miscibility of substrates. Research on the biocatalytic production of modified lipids in the framework of green chemistry is conducted to improve the efficiency of obtaining the desired products as well as the selectivity, stability, and activity of the enzymatic systems. This overview describes the fundamentals and characteristics of several types of green solvents, the main variables involved in enzymatic processes, and examples and applications in the field of lipid modification.

Publisher

Annual Reviews

Subject

Food Science

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