Enzymes and Food Industry: A Consolidated Marriage

Gomes, Helder Andrey Rocha; Moreira, Leonora R.S.; Filho, Edivaldo Ximenes Ferreira

doi:10.1016/b978-0-12-811443-8.00003-7

Cited by 4 publications

(4 citation statements)

References 124 publications

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“…Enzymes applied to food products are divided into two groups: exogenous and endogenous (Gomes et al, 2018). Exogenous enzymes are those purposely added to foods or raw materials, causing desired changes.…”

Section: Enzymes: Exogenous and Endogenousmentioning

confidence: 99%

Use of enzymes in the food industry: a review

et al. 2023

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Enzymes are biological catalysts that play a key role in the food industry, responsible for desirable and undesirable chemical reactions. These compounds can occur spontaneously in food products or even be incorporated on purpose. The main enzyme classes (oxidoreductase, transferase, hydrolase, lyase, isomerase, and ligase) and their subclasses can be obtained from several sources, presenting numerous applications in foods such as inhibition of microorganisms, insertion of aromas, improvement of physico-chemical properties, decreased candy crystallization, meat tenderization, antioxidants, indicators of heat treatment, and so on. Each enzyme acts effectively under specific conditions of pH, temperature, concentration, and water activity. Enzymatic immobilization techniques have been studied to minimize adverse conditions that enzymes are subjected to during food processing. Among the immobilization technique, the enzymes can be immobilized to the packages, being known as enzymatic active packages, the packages allow the enzymes to be migrated to the product or trapped, increasing the shelf life of the products, this technique being innovative both for the packaging market and for the enzyme market. Thus, the main enzymes and their applications in food were briefly discussed in this review article, as well as the main techniques of immobilization and insertion of these compounds in active packaging.

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Section: Enzymes: Exogenous and Endogenousmentioning

confidence: 99%

Use of enzymes in the food industry: a review

et al. 2023

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“…Enzymes from plant and animal origins are in small amounts, difficult to extract and purify, and can be contaminated (Al-Maqtari et al, 2019). Enzymes sourced from microorganisms are safe, they contain no viruses or toxins which are found in animal sources (Gomes et al, 2018), they are also more stable when compare with plant and animal enzymes (Raveendran et al, 2018). The most important advantage of purified enzymes is their catalytic quality which is superior to that of free enzymes which possess poor qualities such as low stability and slow activities under certain conditions and inactivation at higher substrate or product concentrations (Cacicedo et al, 2019).…”

Section: Sources Of Food Enzymesmentioning

confidence: 99%

“…Enzymes haven used long before their discovery as biological catalysts. The use of papaya to tenderized meat was practice by natives of some Pacific islands and was among the initial application of enzymes in food processing (Gomes et al, 2018). Food fermentation was among the early art of food processing, the process converts raw foods into highly delicious foods with attractive tastes and flavours.…”

Section: The Use Of Enzymes In Food Processingmentioning

confidence: 99%

The Roles of Enzyme in Food Processing - An Overview

Abdullahi¹,

Atiku²,

Umar³

2021

FJS

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Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for commercial production of enzymes with charming properties. The development of enzyme immobilization techniques allows the reused of enzymes without affecting their properties, structure, or activities. Recent advances in genetic engineering and recombinant DNA technology permit the production of enzymes with exceptional properties. The current trends in the production of Extremozymes will open doors for using enzymes under extreme conditions of temperature, pH, and pressure. In food, processing enzymes can be used as ingredients, processing aid, or as a catalyst for both pre-and post-consumption catalysis. Enzymes improve the quality, shelf life, stability, and sensory properties of foods. They play important roles in food processing by lowering energy consumption, minimizing waste, producing desired products specifically required, and making foods more affordable, palatable, and available

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“…This is because AX interferes with the development of the gluten network through two proposed mechanisms: i) the high water holding capacity of AX reduces the level of water available for the gluten, which disturbs the correct assembly of glutenin subunits; ii) the ferulic acid moieties of AX interact with gluten proteins via weak Van der Waals bonds. As a result, the dough becomes more viscous and less elastic, and ultimately the gas retention and the leavening potential are decreased (Gomes et al, 2018). To mitigate this, bioprocessing and/or enzymes may be used to improve the baking properties of AX-enriched flour (Messia et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Bioactive ingredients during mini-bread baking

Zhang¹

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Enzymes and Food Industry: A Consolidated Marriage

Cited by 4 publications

References 124 publications

Use of enzymes in the food industry: a review

Use of enzymes in the food industry: a review

The Roles of Enzyme in Food Processing - An Overview

Bioactive ingredients during mini-bread baking

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