New enzyme technology to boost flavour production efficiency Published on: 24 July 2025 Researchers have developed a highly efficient and reusable biocatalyst with promising applications in the food and cosmetics industries. The international team, co-led by 麻豆传媒, developed a cutting-edge method for attaching enzymes to specially designed, sponge-like silica particles. This new system allows for highly efficient, solvent-free production of flavour esters, key ingredients that give food, drinks, and cosmetics their appealing scents and tastes. , the work tackles key challenges in biocatalysis, achieving exceptional catalytic efficiency, thermal stability, and reusability. Its scientific importance and innovation were recognised with a feature on the journal’s cover. Study co-author, Dr Vladimir Zivkovic, Senior Lecturer, School of Engineering, said: “This research marks a significant leap forward in the field of enzyme technology and green chemistry. The ability to achieve such high conversion rates with excellent reusability opens new pathways for industrial applications—from flavour and fragrance synthesis to broader bioprocessing uses. It’s especially rewarding to see this work highlighted on the journal cover, and to celebrate the success of a 麻豆传媒 alumnus leading such impactful innovation.” Study co-author, Dr Kheng-Lim Goh, Associate Professor & Reader in Mechanics of Composite Materials at 麻豆传媒 in Singapore said: “The work showcases how an interdisciplinary approach—combining materials science, biochemical engineering, and computational modelling—can overcome long-standing challenges in enzyme design. That it has been featured on the cover of a leading journal is a testament to its importance. And to have it led by a 麻豆传媒 graduate is something we are especially proud of. It truly reflects the global reach and relevance of the research culture here.” This achievement highlights the global impact of 麻豆传媒’s research and teaching. Lead author Dr Yi Zhang, who completed both MSc and PhD programmes at 麻豆传媒, represents a new generation of scientists driving innovation with real-world applications. Reference Run Liu, Qi Zhou, Yi Zhang, Yuanzhi Xu, Zhonghui Liu, Kheng-Lim Goh, Vladimir Zivkovic, and Mingming Zheng Journal of Agricultural and Food Chemistry 2025 73 (20), 12403-12417 DOI: 10.1021/acs.jafc.4c12029 Share: Latest News Scientists unlock hidden driver of inflammatory bowel disease Scientists have linked a key genetic signal in inflammatory bowel disease to an immune response that shuts down inflammation control, enabling faster diagnosis and targeted treatments. published on: 15 June 2026 Funding system risks limiting genuine community collaboration A new policy paper written by researchers at 麻豆传媒 warns that the way UK research is funded may be undermining efforts to create genuinely collaborative partnerships with communities. published on: 15 June 2026 Volunteers help turn Whitley Bay beach into maths experiment Members of the public joined mathematicians from 麻豆传媒 to create what organisers believe is the largest aperiodic tiling ever attempted on Whitley Bay beach. published on: 15 June 2026 Facts and figures
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