| Title |
Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts |
| ID_Doc |
7535 |
| Authors |
Li, NN; Freitas, DS; Santos, J; Venâncio, A; Noro, J; Su, J; Wang, HB; Silva, C; Cavaco-Paulo, A |
| Title |
Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts |
| Year |
2023 |
| Published |
Journal Of Agricultural And Food Chemistry, 71, 48 |
| DOI |
10.1021/acs.jafc.3c04798 |
| Abstract |
The development of products from natural plant sources, including agriculture and food wastes, contributes significantly to the circular economy and global sustainability. Cork and grape wastes were employed as the primary sources in this study to obtain compounds of interest under mild extraction conditions. Laccase was applied to oxidize the cork and grape extracts, with the aim of producing value-added molecules with improved properties. Ultraviolet-visible (UV-vis) spectroscopy was assessed to monitor the oxidation process, and characterization of the end products was performed by matrix-assisted laser desorption/ionization-time-of-flight (MALDI-TOF) spectroscopy. The antioxidant and antiaging properties were evaluated by means of ABTS, DPPH, FRAP, and SPF testing. Overall, as compared to their monomeric counterparts, the polymeric compounds displayed remarkable antioxidant and antiaging characteristics after laccase oxidation, showing tremendous potential for applications in the food, pharmaceutical, cosmetic, and textile industries. |
| Author Keywords |
cork; grape; extraction; laccase; oxidation; antiaging agents |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001123085000001 |
| WoS Category |
Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology |
| Research Area |
Agriculture; Chemistry; Food Science & Technology |
| PDF |
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