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Enzyme Research
Volume 2010, Article ID 918761, 8 pages
Review Article

Uses of Laccases in the Food Industry

1Department of Electrical and Electronics Engineering, University of the Andes, Carrera 1 No. 18A-12, Bogota, Colombia
2Department of Nanobiotechnology, University of Natural Resources and Applied Life Sciences (BOKU), Muthgasse 11, 1190 Vienna, Austria
3Unit of Environmental Engineering, CEIT, Paseo Manuel de Lardizábal 15, 20018 San Sebastián, Spain
4IKERBASQUE, Basque Foundation for Science, Alameda Urquijo 36, 48011 Bilbao, Spain

Received 15 June 2010; Accepted 22 August 2010

Academic Editor: Raffaele Porta

Copyright © 2010 Johann F. Osma et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Laccases are an interesting group of multi copper enzymes, which have received much attention of researchers in the last decades due to their ability to oxidise both phenolic and nonphenolic lignin-related compounds as well as highly recalcitrant environmental pollutants. This makes these biocatalysts very useful for their application in several biotechnological processes, including the food industry. Thus, laccases hold great potential as food additives in food and beverage processing. Being energy-saving and biodegradable, laccase-based biocatalysts fit well with the development of highly efficient, sustainable, and eco-friendly industries.