The research had a patent application and the technology is available for licensing
A ripe banana in the fruit bowl or just peeled gives off an unmistakable smell. One of those responsible for the pleasant olfactory sensation is a substance known as aroma ester. These molecules produced naturally by fruits, flowers and other aromatic vegetables can be extracted naturally or artificially synthesized in various ways already used by industry.
Researchers from the State University of Campinas (Unicamp) propose a new route to unite the best of both worlds: the control and standardization of the production of synthetic aromas with the sustainable matrix and circular economy of natural aromas. The research had a patent application filed by the Unicamp Innovation Agency and the technology is available for licensing.
“We try to produce these aromas using a clean process, using natural raw materials. Low toxicity substances that we can recycle and do not pollute the environment”, highlights Julian Martínez, professor at the Faculty of Food Engineering (FEA) from Unicamp.
Main advantages
In the research, the inventors produced esters of banana (isoamyl acetate) and clove (eugenyl acetate) flavors through reactions catalyzed by enzymes immobilized in supercritical carbon dioxide (CO2). This state of matter is rarely found in nature.
Under normal conditions, CO2 is in gaseous form. To transform it into supercritical it is necessary to raise the temperature and pressure above its natural conditions, that is, above the critical point. At this stage, carbon dioxide has particular properties, being able to dissolve other substances like liquids do.
The products generated are free of toxic solvents and the process is considered clean, as it does not pollute the environment. During operation, CO2 is fully recovered to be reused. Cycles can also be carried out in batch or continuous mode, which is considered another advantage. Furthermore, the temperature and pressure used in the reaction are relatively low.
Martínez explains that to separate CO2 from products, simply reduce the pressure in the reactor. In this way, the CO2 returns to its gaseous state, completely separating from the final product – the aroma in liquid form – and can be recirculated for the next round. “It is an efficient process because it does not leave traces or residues of solvent in the product, which is why it can be applied to foods, cosmetics and pharmaceuticals. In addition to the lower energy operational cost, as we eliminated a mandatory step, which was the evaporation of the solvent using heat”, explains the inventor.
Read article in full published on the Unicamp Innovation Agency website.
