The review article “Microbial lipases: Propitious biocatalysts for the food industry”, published in 2022, was recognized by ResearchGate as the most cited publication of the UFV Microbiology Department in January 2023. The article was written during the Covid-19 pandemic by doctoral student Cleonice Aparecida Salgado, with the participation of Scientific Initiation scholarship holder Clarissa Isabela Aparecida dos Santos and under the guidance of Professor Maria Cristina Dantas Vanetti.

The review highlights the importance of lipases of microbial origin in the food industry, meeting the growing demand for tastier foods, with aromas and textures that please consumers. Among the information highlighted in the text are the most promising techniques for producing microbial lipases and recent applications in the dairy, oils and fats, bakery and confectionery, meat, flavors and aromas industries.

Read the article here!

The many citations to Cleonice’s work appear in journals focused on biotechnology and the application of enzymes in various sectors, especially the food industry. “I believe that the large number of citations is justified by the type of article, a review, and the many applications of lipases in the food industry. It’s a very vast area, and there has been a general effort to improve and further increase the application of lipases in food,” says Cleonice.

The student points out that the great interest in these applications at the moment is justified by the fact that lipases catalyze various reactions, broadening the range of applications in the food industry, and that many of them have already been certified as safe. “Some of them have already been recognized with GRAS (Generally Recognized as Safe) status, which is a recognition of safety, meaning that these lipases can be used in various food sectors without risk to consumer health. The use of these enzymes in food is likely to expand in the coming years, because improving the sensory attributes of food is directly related to the application of biotechnology, and the use of these lipases is unquestionably feasible.”

Since her master’s degree
Cleonice has been studying lipases since she completed her master’s degree in 2019. In her dissertation, she assessed their potential for biodegrading milk fats, producing undesirable flavors and odors. The greatest contribution of the work, however, was to identify this lipase as a polyurethanase, which are enzymes that degrade polyurethanes, i.e. plastic polymers. Now, during her doctorate, she is continuing to study lipases, but this time with a focus on ecological applications: the potential for degrading polyurethanes. “These enzymes are so versatile that they are considered green alternatives for decontaminating the environment. This is another subject that has aroused a lot of interest among scientists.”