An international research team, co-led by Newcastle University, has pioneered an advanced method for immobilising enzymes onto specially engineered, sponge like silica particles. This innovative system enables highly efficient, solvent free production of flavour esters essential compounds that contribute to the distinctive aromas and tastes of food, beverages, and cosmetics.

Published in the ACS Journal of Agricultural and Food Chemistry, the study addresses major hurdles in biocatalysis, achieving remarkable catalytic efficiency, thermal stability, and reusability. The significance and novelty of the work were further underscored by its feature on the journal’s front cover.

Dr Vladimir Zivkovic, Senior Lecturer at Newcastle University’s School of Engineering and co-author of the study, commented:
“This research represents a major advancement in enzyme technology and green chemistry. Achieving such high conversion rates with excellent reusability paves the way for industrial applications ranging from flavour and fragrance synthesis to wider bioprocessing. Being featured on the journal cover is a proud moment, especially with a Newcastle alumnus at the forefront of this breakthrough.”

Dr Kheng Lim Goh, Associate Professor and Reader in Mechanics of Composite Materials at Newcastle University in Singapore, added:
“This work highlights the power of an interdisciplinary approach merging materials science, biochemical engineering, and computational modelling to tackle persistent challenges in enzyme design. Its recognition on the cover of a top tier journal reflects its significance. We’re particularly proud to see it led by a Newcastle graduate, which speaks volumes about the global impact and collaborative spirit of our research community.

Source: https://www.ncl.ac.uk/press/articles/latest/2025/07/newenzymetechnology