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Clean enzymatic production of flavor esters in Spongelike Ionic Liquids

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dc.contributor.authorAlvarez, Elena
dc.contributor.authorRodríguez, José
dc.contributor.authorVilla Aroca, Rocío
dc.contributor.authorGómez, Celia
dc.contributor.authorDonaire, Antonio
dc.contributor.authorVilla Aroca, Rocío
dc.contributor.authorLozano Rodríguez, Pedro
dc.contributor.authorNieto Cerón, Susana
dc.contributor.departmentBioquímica y Biología Molecular B e Inmunología
dc.date.accessioned2025-01-09T16:53:02Z
dc.date.available2025-01-09T16:53:02Z
dc.date.issued2019-07-02
dc.description© 2019 American Chemical Society. This document is the Published Manuscript version of a Published Work that appeared in final form in ACS Sustainable Chemistry and Engineering. To access the final edited and published work see https://doi.org/10.1021/acssuschemeng.9b02537
dc.description.abstractThe biocatalytic synthesis of 16 flavor esters was carried out by the direct esterification of aliphatic acids (e.g., acetic, propionic, etc.) with an alcohol (e.g., cinnamyl alcohol, benzyl alcohol, anisyl alcohol, rac-1-phenylethanol, or rac-sulcatol) using hydrophobic ionic liquids (ILs) based on ammonium or imidazolium cations containing a long alkyl side chain (e.g., hexadecyltrimethylammonium bistriflimide, [C16tma][NTf2]) as the reaction medium. As temperature-switchable liquid/solid phases, these ILs behave as spongelike systems (so-called spongelike ionic liquids (SLILs)), which act as excellent monophasic reaction media for the lipase-catalyzed synthesis of flavor esters. Under appropriate selected reaction conditions (e.g., enzyme, substrate molar ratio, nature of the SLIL, etc.), product yields near 100% were obtained for all of the synthesized flavor esters. Because of the unique spongelike properties of these ILs, a separation protocol based on the centrifugation of the solid IL/flavor ester through nylon membranes was successfully used. By means of this approach, the clean separation of all flavor products from the solid reaction media was easily achieved, while the recovered SLIL/biocatalyst system was reused for six consecutive operation cycles with unchanged catalytic performance.es
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dc.identifier.citationACS Sustainable Chemistry and Engineering, 2019, Vol. 7, Issue 15, pp. 13307-13314
dc.identifier.doihttps://doi.org/10.1021/acssuschemeng.9b02537
dc.identifier.issnElectronic: 2168-0485
dc.identifier.urihttp://hdl.handle.net/10201/148182
dc.languageenges
dc.publisherAmerican Chemical Society
dc.relationThis work has been partially supported by CTQ-2015-67927-R (MINECO/FEDER), RTI2018-098233-B-C21 (MICINN) and 20790/PI/18 (Fundacion SENECA CARM) grantses
dc.relation.publisherversionhttps://pubs.acs.org/doi/10.1021/acssuschemeng.9b02537
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBiocatalysises
dc.subjectSustainable chemistry
dc.subjectIonic liquids
dc.titleClean enzymatic production of flavor esters in Spongelike Ionic Liquidses
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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relation.isAuthorOfPublication.latestForDiscoverycf083d38-2b18-4a96-9e50-17022804a6c8
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