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Designed for Molecular Recycling: A Lignin-Derived Semi-aromatic Biobased Polymer
Published on: November 30, 2020
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Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts
Nannan Li1,2, David S Freitas3,4, Joana Santos3,4
1Jiangsu Engineering Technology Research Center for Functional Textiles, Jiangnan University, No. 1800 Lihu Avenue, 214122 Wuxi, P. R. China.
Journal of Agricultural and Food Chemistry
|November 22, 2023
Summary
Valorizing agricultural and food wastes like cork and grape pomace into valuable compounds is key for sustainability. Laccase oxidation of these wastes yielded potent antioxidant and antiaging polymeric materials for diverse industries.
Area of Science:
- Biotechnology
- Green Chemistry
- Materials Science
Background:
- Natural plant sources, including agricultural and food wastes, are crucial for developing sustainable products.
- Valorizing waste streams like cork and grape pomace supports the circular economy and global sustainability initiatives.
- Extraction of valuable compounds from these wastes under mild conditions is an active area of research.
Purpose of the Study:
- To obtain value-added molecules from cork and grape wastes through enzymatic oxidation.
- To enhance the properties of natural compounds for industrial applications.
- To investigate the antioxidant and antiaging potential of oxidized plant waste extracts.
Main Methods:
- Extraction of compounds from cork and grape wastes under mild conditions.
- Enzymatic oxidation of extracts using laccase.
- Monitoring oxidation via Ultraviolet-visible (UV-vis) spectroscopy.
- Characterization of products using matrix-assisted laser desorption/ionization-time-of-flight (MALDI-TOF) spectroscopy.
- Evaluation of antioxidant activity (ABTS, DPPH, FRAP) and antiaging properties (SPF testing).
Main Results:
- Laccase oxidation successfully produced polymeric compounds from cork and grape extracts.
- Polymeric compounds exhibited significantly enhanced antioxidant and antiaging properties compared to their monomeric forms.
- UV-vis and MALDI-TOF spectroscopy confirmed the oxidation process and product formation.
- The modified compounds demonstrated potent free radical scavenging and protective effects.
Conclusions:
- Enzymatic oxidation of cork and grape wastes yields high-value polymeric compounds with superior antioxidant and antiaging characteristics.
- These findings highlight the potential of utilizing agricultural and food wastes for creating functional ingredients.
- The developed materials show promise for applications in the food, pharmaceutical, cosmetic, and textile sectors, contributing to sustainable product development.
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