Abstract
Abstract Bio-catalysis has attracted the special attention of industrial flavour producers in the production of valuable ester compounds. In this study, the synthesis of pentyl nonanoate ester (a short chain ester with fruity aroma) was carried out with a commercial immobilized lipase from Rhizomucor meihei Lipozyme (RMIM) as biocatalyst in the esterification reaction between nonanoic acid and pentanol. Various reaction parameters such as enzyme concentration, substrate concentration, reaction temperature and reaction time in solvent-free system were screened to enhance the ester formation with the best yield. A maximum yield for pentyl nonanoate (86.08 %) in a solvent-free system was obtained within 150 min, at a reaction temperature of 45 OC, molar ratio of 1:9 M, amount of enzyme of 0.2 g, water addition of 0.2 % v/v and shaking speed of 150 rpm. This work suggests that pentyl nonanoate ester can be produced in a very high yield and in a short period by lipase-catalysed reactions of nonanoic acid and pentanol, using immobilized lipase from RMIM (lipase from Rhizomucor miehei immobilized on anionic exchange support).
Highlights
Esters are obtained either by organic synthesis or by solid liquid extraction from natural resources
Preliminary screening of immobilized enzymes at different reaction conditions showed that lipozyme Rhizomucor meihei Lipozyme (RMIM) gave a higher percentage conversion compared to immobilized lipase, on immobead 150 (Figure 1)
Results revealed that lipozyme RMIM gave a better percentage conversion (88.08%) of pentyl nonanoate compared to immobead 150 (40.0%)
Summary
Esters are obtained either by organic synthesis (i.e., esterification, transesterification or inter-esterification) or by solid liquid extraction from natural resources. Flavour esters, are short-chain esters which belongs to the class of compounds that are widely distributed in nature known as carboxylic acid esters. These types of esters are broadly used in foods, beverages, cosmetics and pharmaceutical industries. The natural aromas in flower and fruits are produced by these flavour esters These compounds have been isolated from natural sources such as flowers, fruits and vegetables. When these natural flavour esters are extracted from plant materials they are often limited and very expensive for commercial use. To make it more economical and meet consumer’s demand, the use of cheaper and more widely available materials are needed to synthesize flavour esters
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