Innovative Application of Laccase Enzyme in Food Packaging Publisher



Alizadeh Sani M¹ ; Priyadarshi R² ; Zhang W³ ; Khezerlou A⁴ ; Rhim JW² Show Affiliations
Source: Trends in Food Science and Technology Published:2024

Abstract

Background: Laccases (EC 1.10.3.2, multiple copper oxidases, globular proteins), a class of enzymes with remarkable potential in a variety of industries, are attracting increasing attention in food packaging. Recently, laccases have emerged as a promising sustainable option for engineering biodegradable and functional food packaging materials, providing solutions to the pressing problems of plastic pollution and food waste. Scope and approach: This review discusses the application of laccase enzymes as an advanced and sustainable approach to engineering and developing sustainable food packaging systems. In the present study, the chemistry, structure, and mechanism of action of laccase enzyme were investigated. Additionally, the impact of laccase enzymes on the properties of food packaging films and their potential as part of emerging green strategies in manufacturing smart and active food packaging materials were examined. This review also reports for the first time recent developments and the feasibility of using laccase enzymes in food packaging films, which have not yet been reviewed. For this purpose, scientific reports and patents from the last 10 years were mainly used. Key findings and conclusions: Laccases are being used in food packaging films due to their biodegradability, ability to improve the quality and safety of packaged foods and reduce the need for chemical preservatives in line with consumer preferences for natural and healthy foods. Laccases have biocompatible, antibacterial properties and can be used to improve the physicochemical and functional properties of food packaging films by catalyzing the polymerization of phenolic groups, resulting in improved mechanical strength, barrier properties and thermal stability, making them versatile. Laccases can also be used to functionalize biopolymers with bioactive compounds such as antioxidants, antibacterials or flavoring agents to create packaging materials that not only protect food but also provide additional health and sensory benefits. Integrating laccase into food packaging films is an important step towards sustainable packaging solutions. Laccases offer unique enzymatic properties and a variety of applications, providing a promising avenue for eco-friendly, highly functional, and biodegradable materials. However, to take full advantage of its functionality, issues such as enzyme stability, substrate specificity, and reaction conditions must be addressed. Research is currently underway to exploit the full potential of laccases in biocatalysis, the food industry and biotechnology. © 2024 Elsevier Ltd