Thermal stability and reusability of home-made co-immobilized lipase from Mucor miehei in polyurethane foam for the production of bio-flavor

In this study, polyurethane foam (PUF) was used as a matrix to immobilize M. miehei lipase through a modified substance coating consisting of lecithin, gelatine, polyethylene glycol (PEG), MgCl₂, known as co-immobilized. Co-immobilized lipase application was carried out on bio-flavor manufacturing through hydrolysis and esterification reactions. Fatty acid was gained from hydrolysis of glyceride coconut oil (CNO) containing main components of C8 to C16. Furthermore, esterification of fatty acids and citronellol from citronella oil was employed. The remaining triglycerides (TAGs) in hydrolysis were analysed using LC-MS/MS. While bio-flavor was analysed using GC-FID. Maximum bio-flavor production was obtained at 40 °C and fatty acids lauric acid/citronellol mole ratio of 1:5. The remaining activity of free lipase, immobilized lipase on PUF, and immobilized lipase on co-coated PUF at 50 °C for 50 min was 0 %, 34 %, and 54 %, respectively. Immobilized lipase on co-coated PUF was able to reuse up to 5 cycles. The maximum conversion of bio-flavor was attained using lipase on modified co-immobilized. The use of co-immobilized lipase of the non-commercial source used in this study could be a promising method for a zero-waste bio-flavor production in a mild and solvent-free process to support low-cost and green technology.