{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T22:11:08Z","timestamp":1790028668454,"version":"4.0.1"},"reference-count":36,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2024,11,24]],"date-time":"2024-11-24T00:00:00Z","timestamp":1732406400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Enzyme immobilization is a crucial method in biotechnology and organic chemistry that significantly improves the stability, reusability, and overall effectiveness of enzymes across various applications. Lipases are one of the most frequently applied enzymes in food. The current study investigated the potential of utilizing selected agri-food and waste materials\u2014buckwheat husks, pea hulls, loofah sponges, and yerba mate waste\u2014as carriers for the immobilization of Sustine\u00ae 121 lipase and Yarrowia lipolytica yeast biomass as whole-cell biocatalyst and lipase sources. Various lignocellulosic materials were pretreated through extraction processes, including Soxhlet extraction with hexane and ethanol, as well as alkaline and acid treatments for loofah sponges. The immobilization process involved adsorbing lipases or yeast cells onto the carriers and then evaluating their hydrolytic and synthetic activities. Preparations\u2019 activities evaluation revealed that alkaline-pretreated loofah sponge yielded the highest hydrolytic activity (0.022 U\/mg), while yerba mate leaves under brewing conditions demonstrated superior synthetic activity (0.51 U\/mg). The findings underscore the potential of lignocellulosic materials from the agri-food industry as effective supports for enzyme immobilization, emphasizing the importance of material selection and pretreatment methods in optimizing enzymatic performance through giving an example of circular economy application in food processing and waste management.<\/jats:p>","DOI":"10.3390\/foods13233759","type":"journal-article","created":{"date-parts":[[2024,11,25]],"date-time":"2024-11-25T06:25:19Z","timestamp":1732515919000},"page":"3759","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Agri-Food and Food Waste Lignocellulosic Materials for Lipase Immobilization as a Sustainable Source of Enzyme Support\u2014A Comparative Study"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6344-8695","authenticated-orcid":false,"given":"Bart\u0142omiej","family":"Zieniuk","sequence":"first","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5197-0187","authenticated-orcid":false,"given":"Jolanta","family":"Ma\u0142ajowicz","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7689-6761","authenticated-orcid":false,"given":"Karina","family":"Jasi\u0144ska","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1809-3447","authenticated-orcid":false,"given":"Katarzyna","family":"Wierzchowska","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-4707-8688","authenticated-orcid":false,"given":"\u015euheda","family":"U\u011fur","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4563-6649","authenticated-orcid":false,"given":"Agata","family":"Fabiszewska","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110607","DOI":"10.1016\/j.mcat.2019.110607","article-title":"Industrial Applications of Immobilized Enzymes\u2014A Review","volume":"479","author":"Basso","year":"2019","journal-title":"Mol. 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