The international team, co-led by Newcastle University, 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.

Published in the journal ACS Journal of Agricultural and Food Chemistry, 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 Newcastle alumnus leading such impactful innovation.”

Study co-author, Dr Kheng-Lim Goh, Associate Professor & Reader in Mechanics of Composite Materials at Newcastle University 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 Newcastle 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 Newcastle University’s research and teaching. Lead author Dr Yi Zhang, who completed both MSc and PhD programmes at Newcastle, 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