Laccases in food processing: Current status, bottlenecks and perspectives

Laccases (benzenediol:oxygen oxidoreductases, EC 1.10.3.2) catalyze the oxidation of a wide variety organic and inorganic substrates, typically p -diphenols with concomitant reduction oxygen (O 2 ) to water. Several molecules naturally occurring in foods beverages (e.g., phenols, carbohydrates, unsatured fatty acids thiol-containing proteins) can be modified by laccases. Hence, interaction between laccase these has been widely explored food industry for various technological purposes. The present work aims at providing critical review on current uses laccases processing, discussing main bottlenecks its popularization, presenting future perspectives. Both scientific reports patents, covering preferably last five years, were considered. traditional processing including baking, beverage, dairy industries detailed. Special efforts developed, however, analyzing latter includes application synthesis new compounds functional properties, such as antioxidant antimicrobial activities. No less attention was devoted recent developments field crosslinking polymers, proteins polysaccharides. Scaling up production itself especially novel products derived from applications sector will essential cost and, consequently, market expansion. • are eco-friendly biocatalysts useful processing. They substrates. Phenols, antibacterial molecules. find many industry.