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Recent Patents on Biotechnology

Editor-in-Chief

ISSN (Print): 1872-2083
ISSN (Online): 2212-4012

Review Article

Microbial Lipase Mediated by Health Beneficial Modification of Cholesterol and Flavors in Food Products: A Review

Author(s): Ranjana Sharma and Nivedita Sharma*

Volume 12 , Issue 2 , 2018

Page: [81 - 91] Pages: 11

DOI: 10.2174/1872208311666170615094552

Price: $65

Abstract

Background: The tremendous need of lipase for varied applications in biotechnology increases its economical value in food and allied industries. Patents suggest that lipase has an impressive number of applications viz. enhancements of flavor in food products (Cheese, butter, alcoholic beverages, milk chocolate and diet control food stuffs), detergent industry in removing oil, grease stain, organic chemical processing, textile industry, oleochemical industry, cosmetic industry and also as therapeutic agents in pharmaceutical industries.

Objective: This communication extends the frontier of lipase catalyzed benefits to human body by lowering serum cholesterol and enhancement of flavor in different food products.

Methods: Among all, multiple innovations going on in the field of lipase applications are widening its scope in food industries consistently. Therefore, in the present work an effort has been made to explore the utilization of lipase in the field of food product enhancement.

Results: Supplementation of food products with lipase results in modification of its physical, chemical and biochemical properties by enhancing its therapeutic activity.

Conclusion: Lipases are the most important enzymes used in food industries. They are utilized as industrial catalysts for lipid hydrolysis. Because of lipases hydrolysis nature it is widely exploited to catalyze lipids or fats in different food products and enhancement of food flavors.

Keywords: Flavor, food industry, hydrolysis, lipase, lipids, lowering serum cholesterol.

Graphical Abstract

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