Biotechnological Strategies to Enhance Fragrance Longevity and Sustainability: Focus on Bio-Based Materials and Green Technologies—A Review

IF 2 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2026-04-07 Epub Date: 2026-01-05 DOI:10.1002/ffj.70052

Maede Taghilou

{"title":"Biotechnological Strategies to Enhance Fragrance Longevity and Sustainability: Focus on Bio-Based Materials and Green Technologies—A Review","authors":"Maede Taghilou","doi":"10.1002/ffj.70052","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>This review aims to discover biotechnological strategies applicable to both natural and synthetic fragrances for enhancing longevity and sustainability, addressing the challenge of limited scent duration in personal care products. A comprehensive literature review was conducted, analysing advancements in bio-based substances, enzymatic technologies, nanotechnology, microbial biosynthesis, microencapsulation, and genetic engineering. Key findings consist of the use of biodegradable polymers (e.g., alginate, polylactic acid) for sustained perfume launch, metagenomic enzymes (e.g., Est16, Lip-1420) for stabilising compounds, and CRISPR-based genetic engineering for greater terpenoid biosynthesis. Nanotechnology and microencapsulation shield high-risk compounds, while microbial methods offer scalable, eco-friendly production. Biotechnological innovations provide sustainable, high-performance answers for fragrance formulations, with promising implications for enterprises and environmentally conscious clients.</p>\n </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"41 3","pages":"449-454"},"PeriodicalIF":2.0000,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.70052","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/1/5 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This review aims to discover biotechnological strategies applicable to both natural and synthetic fragrances for enhancing longevity and sustainability, addressing the challenge of limited scent duration in personal care products. A comprehensive literature review was conducted, analysing advancements in bio-based substances, enzymatic technologies, nanotechnology, microbial biosynthesis, microencapsulation, and genetic engineering. Key findings consist of the use of biodegradable polymers (e.g., alginate, polylactic acid) for sustained perfume launch, metagenomic enzymes (e.g., Est16, Lip-1420) for stabilising compounds, and CRISPR-based genetic engineering for greater terpenoid biosynthesis. Nanotechnology and microencapsulation shield high-risk compounds, while microbial methods offer scalable, eco-friendly production. Biotechnological innovations provide sustainable, high-performance answers for fragrance formulations, with promising implications for enterprises and environmentally conscious clients.

查看原文本刊更多论文

提高香氛寿命和可持续性的生物技术策略：关注生物基材料和绿色技术综述

本综述旨在发现适用于天然和合成香料的生物技术策略，以提高其使用寿命和可持续性，解决个人护理产品中气味持续时间有限的挑战。本文对生物基物质、酶技术、纳米技术、微生物合成、微胶囊化和基因工程等方面的研究进展进行了综述。主要发现包括使用可生物降解聚合物（例如，海藻酸盐，聚乳酸）进行持续的香水发射，使用宏基因组酶（例如，Est16, Lip-1420）来稳定化合物，以及使用基于crispr的基因工程进行更大的萜类生物合成。纳米技术和微胶囊技术屏蔽了高风险化合物，而微生物方法提供了可扩展的、环保的生产。生物技术创新为香水配方提供了可持续的、高性能的答案，对企业和有环保意识的客户具有广阔的前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.