Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review

Abstract

Food products contain bioactive compounds such as phenolic and polyphenolic compounds and vitamins, resulting in a myriad of biological characteristics such as antimicrobial, anticarcinogenic, and antioxidant activities. However, their application is often restricted because of their relatively low solubility and stability in emulsions and oil-based products. Therefore, chemical, enzymatic, or chemoenzymatic lipophilization of these compounds can be achieved by grafting a non-polar moiety onto their polar structures. Among different methods, enzymatic modification is considered environmentally friendly and may require only minor downstream processing and purification steps. In recent years, different systems have been suggested to design the synthetic reaction of these novel products. This review presents the new trends in this area by summarizing the essential enzymatic modifications in the last decade that led to the synthesis of bioactive compounds with attractive antioxidative properties for the food industry by emphasizing on optimization of the reaction conditions to maximize the production yields. Lastly, recent developments regarding characterization, potential applications, emerging research areas, and needs are highlighted.

Keywords:

• Antioxidants
• bioactive compounds
• enzymatic
• lipophilization
• optimization

Acknowledgements

The authors thank the Doctoral School of Food Sciences, Hungarian University of Agriculture and Life Sciences. The author FS thanks the Natural Science and Engineering Research Council (NSERC) of Canada for a Discovery Grant (RGPIN-2016-04468).