Background: Laccases (benzenediol:oxygen oxidoreductases, EC 1.10.3.2) catalyze the oxidation of a wide variety of organic and inorganic substrates, typically p-diphenols with a concomitant reduction of oxygen (O2) to water. Several molecules naturally occurring in foods and beverages (e.g., phenols, carbohydrates, unsatured fatty acids and thiol-containing proteins) can be modified by laccases. Hence, the interaction between laccase and these molecules can and has been widely explored by the food industry for various technological purposes. Scope and approach: The present work aims at providing a critical review on the current uses of laccases in food processing, at discussing the main bottlenecks for its popularization, and at presenting future perspectives. Both scientific reports and patents, covering preferably the last five years, were considered. Key findings and conclusions: Several traditional uses of laccases in food processing including baking, beverage, and dairy industries were detailed. Special efforts were developed, however, in analyzing future perspectives. The latter includes the application of laccases in the synthesis of new compounds with functional properties, such as antioxidant and antimicrobial activities. No less attention was devoted to the recent developments in the field of crosslinking of polymers, such as proteins and polysaccharides. Scaling up of the production of the laccase itself and especially of the novel products derived from its applications in the food sector will be essential for cost reduction and, consequently, for market expansion.
