Plant extracts as enzymes

Verma, Vartika; Singhal, G. S.; Joshi, Sunanda; Choudhary, Monika

doi:10.1016/b978-0-12-822475-5.00009-0

Cited by 5 publications

(5 citation statements)

References 60 publications

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“…The consumer acceptance and marketability of low-value and tough meat cuts can be improved by using suitable tenderization mechanisms. The meat tenderization process and application of exogenous proteases have been covered in previous reviews [ 5 , 7 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. The present review critically analyzed various aspects of the application of plant proteases such as novel sources, recent technologies, and future prospects in meat tenderization.…”

Section: Introductionmentioning

confidence: 99%

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Azmi

Kumar

Sharma

et al. 2023

Foods

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Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.

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Section: Introductionmentioning

confidence: 99%

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Azmi

Kumar

Sharma

et al. 2023

Foods

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“…Plant extracts (obtained using "green" techniques) containing FODMAP-degrading enzymes can be obtained by using specific plants that are rich in FODMAP precursors and/or compounds because they have enzymes responsible for their formation and degradation during plant growth. [16].…”

Section: Materials and Proceduresmentioning

confidence: 99%

FODMAPs—Unknowns for Consumers: First Survey in Serbia

Torbica,

Vujasinović,

Radosavljević

et al. 2023

Nutrients

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According to unofficial data, every fifth person in Serbia suffers from some form of irritable bowel syndrome (IBS). Compounds classified as FODMAPs (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) are newly found potential triggers of IBS and a number of associated gastrointestinal disorders. Cereals, predominantly in their wholegrain form, represent the key contributors to the high contents of FODMAPs in wholegrain (high-fiber) bakery products. The current work was structured in a way to systematically evaluate the consumer’s knowledge and preferences toward wholegrain and low-FODMAP bakery products. The questionnaire was filled out by 725 respondents, aged from 18 to 86 years. They were informed about the aim of the research and management of anonymous data. The present study is the first detailed survey in this region of Europe, aiming to improve the familiarity with and attitude toward FODMAPs and a low-FODMAP diet by analyzing the different dietary habits regarding wholegrain-cereal-based products among consumers of various ages, genders, places of residence, and education. The results suggest that the respondents are, to some degree, aware of the health benefits of consuming foods with high fiber content while indicating a low level of knowledge about FODMAP compounds and connected topics. Education about contemporary scientific findings and the potentially harmful effects of consuming FODMAP compounds for a population with gastrointestinal disorders and diseases will be imperative in the future.

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“…Papaya protease enzyme contains papain, which is a sulfihydryl protease with an S-H group on its active side that influences its activity [22]. According to Verma et al [25] papain is classified in cysteine proteases that process proteins more extensively than pancreatic protease compounds. While the calotropin enzyme in crown flower protease is included in the sulfhydryl exopeptidase group with a sulfhydryl group on the active side that can break down proteins in their terminal groups [2].…”

Section: B Degree Of Hydrolysis Of Flavor Enhancer Based On Moringa L...mentioning

confidence: 99%

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

Prayoga,

Wartini,

Permana

2023

IJ-FANRES

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Flavor enhancer is a food additive that's designed to enhance flavor. This research aims to determine the effect type (papaya, crown flower, and mixed protease) and percentage addition (1%, 2%, and 3%) of enzyme on the characteristics of flavor enhancer based on moringa leaves and tempeh. The design used in this study was a completely randomized design in factorial pattern. The variables observed included the degree of hydrolysis, moisture content, soluble protein content, maillard product, water solubility index, oil absorption, and glutamic acid content. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that the interaction between the type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, maillard product, and glutamic acid content, significantly affected the soluble protein content and water solubility index, and had no significant effect on water content and oil absorption. The treatment type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, soluble protein content, maillard product, water solubility index, oil absorption and glutamic acid content, and had no significant effect on water content. Hydrolysis using mixed protease enzymes with an addition percentage of 3% produced flavor enhancer that had the best characteristics based on the highest glutamic acid content of 30.583 mg/g glutamic acid equivalent with a degree of hydrolysis of 65.781%, moisture content of 5.096%, soluble protein content of 1.529 mg/g tyrosine equivalent, maillard product of 0.221 AU, water solubility index of 0.0980 g/mL, and oil absorption of 1.55 mL/g. Keywords— hydrolysis, protease, flavor enhancer, moringa leaves, tempeh

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Plant extracts as enzymes

Cited by 5 publications

References 60 publications

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

FODMAPs—Unknowns for Consumers: First Survey in Serbia

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

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