Recent Developments in Laccase Applications for the Food Industry

Forootanfar, Hamid; Faramarzi, Mohammad Ali

doi:10.1016/b978-0-08-100596-5.21112-8

Cited by 2 publications

(1 citation statement)

References 217 publications

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“…Hence, the interaction between laccase and these molecules can be widely explored by the food industry for various technological purposes. For instance, laccases can be used for the improvement of food sensory parameters, to promote odor control, taste enhancement and new functionalities, or to reduce the number of undesired products in food products, among other possibilities (Forootanfar & Faramarzi, 2019). More recently laccases have been used in the crosslinking of polymers, such as proteins and polysaccharides, an intervention that can introduce substantial modifications in the properties of foods (Li et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Laccases in food processing: Current status, bottlenecks and perspectives

Backes

Kato

Corrêa

et al. 2021

Trends in Food Science & Technology

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Section: Introductionmentioning

confidence: 99%

Laccases in food processing: Current status, bottlenecks and perspectives

Backes

Kato

Corrêa

et al. 2021

Trends in Food Science & Technology

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Application of laccases for mycotoxin decontamination

Silva

Venâncio

2021

WMJ

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Several food commodities can be infected by filamentous fungi, both in the field and during storage. Some of these fungi, under appropriate conditions, are capable of producing a wide range of secondary metabolites, including mycotoxins, which may resist food processing and arise in the final feed and food products. Contamination of these products with mycotoxins still occurs very often and that is why research in this area is valuable and still evolving. The best way to avoid contamination is prevention; however, when it is not possible, remediation is the solution. Enzymatic biodegradation of mycotoxins is a green solution for removal of these compounds that has attracted growing interest over recent years. Due to their ability to detoxify a wide variety of recalcitrant pollutants, laccases have received a lot of attention. Laccases are multi-copper proteins that use molecular oxygen to oxidise various aromatic and non-aromatic compounds, by a radical-catalysed reaction mechanism. Being non-specific, they are capable of degrading a wide range of compounds and the radical species formed can evolve towards both synthetic and degradative processes. The present review provides an overview of structural features, biological functions and catalytic mechanisms of laccases. The utilisation of laccases for mycotoxin degradation is reviewed, as well as shortcomings and future needs related with the use of laccases for mycotoxin decontamination from food and feed.

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Recent Developments in Laccase Applications for the Food Industry

Cited by 2 publications

References 217 publications

Laccases in food processing: Current status, bottlenecks and perspectives

Laccases in food processing: Current status, bottlenecks and perspectives

Application of laccases for mycotoxin decontamination

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