Stabilization of enzymes in micro-emulsions for ultrasound processes

•Development of a new methodology for enzyme stabilization.•Laccase into micro-emulsion with particles around 250 nm.•Stable micro-emulsions promoting double half-life time under ultrasound field.•Methodology for stability of enzymes under processes of high mass transport.

Oil-in-water proteinaceous micro-emulsions are described as novel methodology for the stabilization of enzymes. Proteins are tightly packed at the oil–water interface of micro-emulsions and it was found that micro-emulsions of laccases enzymes have enhanced stability under high temperatures and ultrasound fields (see graphical abstract scheme and data). This stabilization technique seems to be a promising methodology to apply on other enzyme-based processes where the operational conditions required high levels of mass transport.

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