Immobilized ligninolytic enzymes: An innovative and environmental responsive technology to tackle dye-based industrial pollutants - A review

In recent years, almost all extraction processes in the perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuel and fine chemical industries rely massively on solvents, the majority of which have petroleum origins. The intricate processing steps involved in the industrial extraction cycle makes it increasingly difficult to predict the overall environmental impact; despite the tremendous energy consumption and the substantial usage of solvents, often the yields are indicated in decimals. The ideal alternative solvents suitable for green extraction should have high solvency, high flash points with low toxicity and low environmental impacts, be easily biodegradable, obtained from renewable (non-petrochemical) resources at a reasonable price and should be easy to recycle without any deleterious effect to the environment. Finding the perfect solvent that meets all the aforementioned requirements is a challenging task, thus the decision for the optimum solvent will always be a compromise depending on the process, the plant and the target molecules. The objective of this comprehensive review is to furnish a vivid picture of current knowledge on alternative, green solvents used in laboratories and industries alike for the extraction of natural products focusing on original methods, innovation, protocols, and development of safe products.

https://www.mdpi.com/1420-3049/24/16/3007/pdf

Review of Alternative Solvents for Green Extraction of Food and Natural Products: Panorama, Principles, Applications and Prospects.

Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the attack of pests and pathogens. Several studies indicated that PPOs play a role in plant immunity, and emerging evidence suggested that PPOs might also be involved in other physiological processes. Genomic investigations ultimately led to the isolation of PPO homologs in several crops, which will be possibly characterized at the functional level in the near future. Here, focusing on the botanic families of Poaceae and Solanaceae, we provide an overview on available scientific literature on PPOs, resulting in useful information on biochemical, physiological and genetic aspects.

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects.

Developments in support materials for immobilization of oxidoreductases: A comprehensive review

https://repositorium.sdum.uminho.pt/bitstream/1822/37907/1/document_18186_1.pdf

Structural and functional stabilization of protein entities: state-of-the-art.

Bioactives from plants are always in high demand in nutraceutical, pharmaceutical, and functional food sectors due to their health benefits. This intensifies the need of extraction of bioactives by different methods that can improve the yield and purity of the compound. Enzymes help in the release of bioactives from the plant material under optimized conditions so as to make the extraction process efficient. Though enzymatic extraction of bioactives have been used since long, it needs improvement to further enhance the yield, reduce the process time, and make the process cost competitive. The combination of enzymatic extraction with other green techniques such as ultrasound extraction, supercritical fluid extraction, three-phase partitioning, ionic liquid extraction, and microwave extraction can boost the advantages of enzymatic extraction. This review focuses on the improvement in the enzymatic extraction techniques for the bioactives in detail.

https://research.aalto.fi/files/33920380/CHEM_Marathe_Bankar_et_al_bioactive_compounds_by_enzymes_2019_Cur_Opin_Food_Sci.pdf

Improvements in the extraction of bioactive compounds by enzymes

The use of enzymes in food, pharmaceutical, and other industries has long been recognized for its effectiveness, both technologically and economically. It encompasses to achieve high product yields, reduce by-product formation, and avoid severe operational conditions. Hence, enzymes are also being used in the extraction of important bioactive compounds. The use of enzymes for efficient extraction of biomolecules is a recent and environmentally friendly ‘green’ extraction technique. Enzyme-assisted extraction technique uses specific enzymes to disrupt the cell wall of source material to improve its extraction yield. This technique can be combined with various other techniques to enhance the overall recovery of bioactives from source materials. The present chapter discusses the prospects of enzyme-assisted extraction techniques over conventional extraction techniques of bioactives. The mechanism of enzyme-assisted extraction and structural modifications of biomolecules during extraction are also detailed vividly. Besides, different bioactives extracted from plant and non-plant sources are also summarized comprehensively. Finally, various challenges and opportunities to improve the current knowledge on the enzyme-assisted extraction of bioactives are also considered.

Swati B. Jadhav

Papers

Improvements in the extraction of bioactive compounds by enzymes

Enzyme-Assisted Extraction of Bioactives

Pullulan-complexed α-amylase and glucosidase in alginate beads: enhanced entrapment and stability.

Conjugation of α-amylase with dextran for enhanced stability: process details, kinetics and structural analysis.

Polysaccharide conjugated laccase for the dye decolorization and reusability of effluent in textile industry