Improved Catalytic Performance of Lipase Eversa® Transform 2.0 via Immobilization for the Sustainable Production of Flavor Esters-Adsorption Process and Environmental Assessment Studies

The aim of this study was to produce several flavor esters via esterification of octanoic acid with different commercial short-chain alcohols (methanol, propanol, isoamyl alcohol, hexanol and benzyl alcohol) and fusel oil in solvent-free systems. Lipase Eversa((R)) Transform 2.0 immobilized via mechanism of interfacial activation on poly(styrenene-divinylbenzene) (PSty-DVB) beads was used as heterogeneous biocatalyst and its catalytic performance was compared with that of the soluble lipase. The heterogeneous biocatalyst was prepared by employing 5 mmol & BULL;L-1 buffer sodium acetate at pH 5.0 and 25 & DEG;C using an initial protein loading of 40 mg & BULL;g(-1). The maximum amount of immobilized protein reached was 31 mg & BULL;g(-1), corresponding to an immobilization yield of 80%. Mass transfer studies demonstrated that the lipase was preferentially adsorbed inside the pores of the support, which was confirmed by scanning electron microscopy analysis. Lipase immobilization can be described by a pseudo-first-order kinetic model via a physisorption process. When used as biocatalysts of the target reactions, the highest conversion percentage (between 65% and 85% of acid conversion after 60-90 min of reaction) values were achieved for esterification reactions catalyzed by immobilized lipase. Reusability tests revealed high retention of the original activity of the immobilized lipase after six successive batch reactions using isoamyl alcohol (47%) and fusel oil (72%). The proposed reaction systems can be considered green processes (EcoScale score above 80), with exception of methanol medium, classified as an acceptable green process (EcoScale score of 68). These results show that the heterogeneous biocatalyst prepared can be an economic and sustainable option for flavor esters production on an industrial scale.

Automated summary

The aim of this study was to produce flavor esters via esterification reactions using immobilized lipase in solvent-free systems. The immobilized lipase showed high conversion percentage, excellent reusability, and environmentally friendly characteristics.