Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol

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Abstract

Bixin is one of the most used yellow-orange food colorants in the food industry. The polyene chain of bixin makes it highly hydrophobic and less suitable for water-based food formulations. Lipase-catalyzed reactions of bixin with sorbitol were studied to synthesize a new derivative of bixin with potential hydrophilic properties. Interestingly, we show that the lipase-catalyzed reaction of bixin leads to a transesterification reaction and formation of a transesterified product, sorbitol ester of norbixin (SEN). The reaction efficiency was optimized with various immobilized lipases at different water activity levels in the organic solvent, 2-methyl-2-butanol. Among the examined lipases, immobilized Candida antarctica lipase B (Novozyme 435) provided the highest reaction yield at a water activity close to zero. Tetrahydrofuran (THF) was used as co-solvent to improve bixin solubility. The optimization of the reaction conditions with 20% THF lead to a total reaction yield of 50% of SEN.

Detaljer

Författare
Enheter & grupper
Externa organisationer
  • Aarhus University
  • Chr. Hansen Holding A/S
Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Livsmedelsvetenskap
  • Livsmedelsteknik

Nyckelord

Originalspråkengelska
Sidor (från-till)203-209
Antal sidor7
TidskriftFood Chemistry
Volym268
StatusPublished - 2018 dec 1
PublikationskategoriForskning
Peer review utfördJa