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The factor that makes enzyme biocatalysts for organic synthesis both fascinating and challenging from a scientific standpoint is the field's higher interdisciplinarity, and which necessitates expertise from a wide range of disciplines, including microbiology, organic synthesis, molecular biology, genetics, and reaction engineering. Enzymes can now carry out a wide variety of organic reactions, including hydrolytic reactions, redox reactions, and C-C bond formations, with higher performance. Enzyme catalysis has also evolved into a widely used manufacturing technology in the chemical industry, especially in the fields of fine organic chemicals and pharmaceuticals. More advances in molecular modeling for enzyme-catalysis syntheses are expected, allowing for a greater number of biocatalytic techniques based on the enzymes that have been optimized or engineered by rationalized protein engineering. The organic chemists mostly have successfully used these custom-made biocatalysts (the isolated pure enzymes, the recombinant genetically modified microorganisms, also known as the designer cells), an important milestone in the enzyme catalysis process in organic synthesis is into generally accepted synthetic technology for academia as well as industries.

The kiwi fruit has been drawing attention and a great deal of interest because of its health benefits. It is consumed in its natural form, while it is being presented in processed form by the food industry such as sweets, ice creams, frozen juice or pulp, and many other byproducts. The peel of kiwi fruit which is a byproduct of fruit is still under exploration, but it has raised much interest in this by-product because this has many bioactive molecule contents in it such as phenolic compounds. Kiwi fruit has shown antimicrobial activity apart from the antioxidant activity against many pathogenic bacteria i.e. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes as well as fungi like Penicillium funiculosum, Aspergillus niger, Aspergillus versicolor and Aspergillus ochraceus. With the presence of antibacterial, antifungal, and antioxidant activities in kiwi fruit, it may be used as a potential medicinal fruit.

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