Enzyme-assisted food processing

Simpson, Benjamin K.; Rui, Xin; Xiu-jie, Jiang

doi:10.1007/978-1-4614-1587-9_13

Cited by 9 publications

(5 citation statements)

References 93 publications

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“…Food enzymes are an advanced option to process food and provide benefits of specificity, sensitivity, non-toxicity, high activity at low concentration and with ease of inactivation. Enzyme techniques are environmentally friendly and fit for green food due to the mild treatments conditions compared to other methods [74] , and results in long shelf life, improved texture, flavors and yield [72,74] . Enzymes used in green technologies include carbohydrases (e.g., amylases, pectinases, cellulases, galactosidases and chitinases), lipases (e.g., pancreatic lipase and phospholipases), proteases (e.g., pepsins, trypsins, bromelain, papain, amylases and cellulases), isomerases (e.g., glucose isomerase); transferases (e.g., transglutaminases) and oxidoreductases (e.g., glucose oxidase and polyphenol oxidase) [72] .…”

Section: Green Food Processing Techniquesmentioning

confidence: 99%

Development and challenges of green food in China

Hassan¹,

Wen²,

Xu³

et al. 2020

Front. Agr. Sci. Eng.

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Green food in China refers to a wide array of primary and processed agricultural products that are safe, nutritious and of high quality for human consumption. Green food has been certified and produced following the principle of sustainability since the 1990s, making historic achievements in providing quality food, protecting the environment, increasing farmer income, and nurturing agricultural brands over the past 30 years in China. Today, the green food industry enters a steady-growth stage in terms of cultivation area, product number and sales. This article summarizes the history of the development of green food in China and current achievements, analyze major challenges that may hamper further development of the industry, and propose strategies to address these challenges, i.e., optimization of the food supply chain, deep food processing, and utilization of food wastes.

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Section: Green Food Processing Techniquesmentioning

confidence: 99%

Development and challenges of green food in China

Hassan¹,

Wen²,

Xu³

et al. 2020

Front. Agr. Sci. Eng.

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“…Acid proteases, like chymosin, were used as coagulants in cheese making. Chymosin represents around 20-30% of milk coagulants which are used worldwide (SIMPSON et al, 2012;HAERTLÉ et al, 2016). Proteinases favor cheese ripening by accelerating protein hydrolysis, which is a crucial biochemical factor at this stage and has a high impact on texture and flavor.…”

Section: Speciesmentioning

confidence: 99%

Broth depending production of extracellular enzymes by enterobacteria isolated from dairy food (Serbian cheese)

Mladenović¹,

Grujović²,

Jakovljevic³

et al. 2020

Kragujevac J Science

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In this paper, we investigated, for the first time, the enzyme activity of enterobacteria from cheese from Southeastern Serbia (Sokobanja), which was produced in a traditional way. The tested bacteria were selected from the spring, summer, and autumn collections and grown in two different broths. The enzyme activity was investigated in the two broths and measured using spectrophotometry method. It was concluded that there were differences in the amount of extracellular enzymes depending on the broths. A statistically significant rise in the amount of enzymes was demonstrated in Tripton soy broth. Bacteria in cheese do not possess the ability to produce extracellular enzymes in large amounts. Therefore, they do not change the organoleptic characteristics of the cheese. There is a possibility that if they are found outside their natural environment (cheese), without interactions with antagonists, they may exhibit stronger enzyme activity.

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“…Food enzymes provide advantages in terms of specificity, sensitivity, their relative non-toxicity, high activity at low concentrations, and ease of inactivation. Enzymatic approaches entail milder treatments and/or mild reaction conditions, thus are more environmental friendly and would protect the environment better compared to traditional methods [48]. Furthermore, the discriminatory nature of enzymes in terms of the specificity of molecules they act on as substrates results in more uniform and more consistent products.…”

Section: Green Technologies In Food Processingmentioning

confidence: 99%

“…Furthermore, the discriminatory nature of enzymes in terms of the specificity of molecules they act on as substrates results in more uniform and more consistent products. In addition to environmental benefits, the action of enzymes in foods may result in products with extended shelf life, improved textures, appearance, flavors, functionality, and yield, enabling a variety of food products to be fabricated from harvested produce [48]. Examples of enzymes that can be used in food processing include carbohydrases (e.g., amylases, pectinases, cellulases, galactosidases, and chitinases); lipases (e.g., pancreatic lipase and phospholipases); proteases (e.g., pepsins, trypsins, bromelain, papain, amylases, and cellulases); isomerases (e.g., glucose isomerase); transferases (e.g., transglutaminases); and oxidoreductases (e.g., glucose oxidase and polyphenol oxidase).…”

Section: Green Technologies In Food Processingmentioning

confidence: 99%

Current Trends in Green Technologies in Food Production and Processing

2012

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Finding a balance between food supply and demand in a manner that is sustainable and which ensures the long-term survival of the human species will be one of the most important challenges for humankind in the coming decades. Global population growth in the last several centuries with the attendant demands resulting from industrialization has made the need for food production and processing an important issue. This need is expected to increase in the next half century when the population of the world exceeds 9 billion. Environmental concerns related to food production and processing which require consideration include land use change and tremendous reduction in biodiversity, aquatic eutrophication by nitrogenous and phosphorus substances caused by over-fertilization, climate change, water shortages due to irrigation, ecotoxicity, and human effects of pesticides, among others. This review summarizes key highlights from the recently published book entitled Green Technologies in Food Production and Processing which provides a comprehensive summary of the current status of the agriculture and agri-food sectors in regard to environmental sustainability and material and energy stewardship and further provides strategies that can be used by industries to enhance the use of environmentally friendly technologies for food production and processing.

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Enzyme-assisted food processing

Cited by 9 publications

References 93 publications

Development and challenges of green food in China

Development and challenges of green food in China

Broth depending production of extracellular enzymes by enterobacteria isolated from dairy food (Serbian cheese)

Current Trends in Green Technologies in Food Production and Processing

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