Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
Center for Agricultural Microorganism and Enzyme, Seoul National University, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.
Food Chem. 2024 Jan 30;432:137242. doi: 10.1016/j.foodchem.2023.137242. Epub 2023 Aug 23.
Over the past few decades, food scientists have investigated a wide range of emulsifiers to manufacture stable and safe emulsion-based food products. More recently, the development of emulsifiers with multi-functionality, which is the ability to have more than two functions, has been considered as a promising strategy for resolving rancidification and microbial contamination in emulsions. Erythorbyl fatty acid esters (EFEs) synthesized by enzymatic esterification of hydrophilic erythorbic acid and hydrophobic fatty acid have been proposed as multi-functional emulsifiers since they simultaneously exhibit amphiphilic, antioxidative, and antibacterial properties in both aqueous and emulsion systems. This review provides current knowledge about EFEs in terms of enzymatic synthesis and multi-functionality. All processes for synthesizing and identifying EFEs are discussed. Each functionality of EFEs and the proposed mechanism are described with analytical methodologies and experimental details. It would provide valuable insights into the development and application of a multi-functional emulsifier in food emulsion chemistry.
在过去的几十年中，食品科学家研究了广泛的乳化剂，以制造稳定和安全的乳液基食品。最近，多功能乳化剂的开发，即具有两种以上功能的能力，被认为是解决乳液酸败和微生物污染的一种有前途的策略。通过亲水型赤藓糖酸和亲脂性脂肪酸的酶酯化合成的赤藓醇脂肪酸酯（EFEs）已被提议作为多功能乳化剂，因为它们在水相和乳液系统中同时表现出两亲性、抗氧化和抗菌特性。本综述从酶合成和多功能性的角度提供了关于 EFEs 的最新知识。讨论了合成和鉴定 EFEs 的所有过程。描述了 EFEs 的每种功能及其提出的机制，包括分析方法和实验细节。这将为食品乳液化学中多功能乳化剂的开发和应用提供有价值的见解。
