THE ROLES OF ENZYME IN FOOD PROCESSING - AN OVERVIEW

Authors

Keywords:

Food, Food Processing, Enzymes, Food Enzymes

Abstract

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

Dimensions

Ahlawat, S., Kumawat, M., and Babele, P. K. (2018). Microbial Enzymes in Food Technology. In Mohammed Kuddus (Ed.), Enzymes in Food Technology (pp. 1–17). Springer Nature Singapore Pte Ltd. https://doi.org/10.1590/s1516-93322004000100020

Ahmad, I. Z., Tabassum, H., Ahmad, A., and Kuddus, M. (2018). Food Enzymes in Pharmaceutical Industry: Perspectives and Limitations. In Mohammed Kuddus (Ed.), Enzymes in Food Technology (1st ed., pp. 41–62). Springer Nature Singapore Pte Ltd. https://doi.org/10.1007/978-981-13-1933-4_3

Akanbi, T. O., Ji, D., and Agyei, D. (2020). Revisiting the Scope and Applications of Food Enzymes from Extremophiles. Journal of Food Biochemistry, Vol: 44(11), pp 1–21. https://doi.org/10.1111/jfbc.13475.

Al-Maqtari, Q. A., Al-ansi, W., and Mahdi, A. A. (2019). Microbial Enzymes Produced by Fermentation and their Applications in the Food Industry - A review. International Journal OfAgriculture Innovations and Research, Vol: 8(1), pp 62–82. https://doi.org/ISSN: 2319-1473

Alvarez, R. G., Karki, P., Langleite, I. E., Bakksjø, R. J., Eichacker, L. A., and Furnes, C. (2020). Characterisation of a Novel Cold-Adapted Calcium-Activated Transglutaminase: Implications for Medicine and Food Processing. FEBS Open Bio, Vol 10(4), pp 495–506. https://doi.org/10.1002/2211-5463.12826

Atalah, J., Cáceres-Moreno, P., Espina, G., and Blamey, J. M. (2019). Thermophiles and the Applications of their Enzymes as New Biocatalysts. Bioresource Technology, 280, pp 478–488. https://doi.org/10.1016/j.biortech.2019.02.008

Bas, D., Kendirci, P., Salum, P., Govce, G., and Erbay, Z. (2019). Production of Enzyme-Modified Cheese (EMC) with Ripened White Cheese Flavour: I-Effects of Proteolytic Enzymes and Determination of their Appropriate Combination. Food and Bioproducts Processing, 117, pp 287–301. https://doi.org/10.1016/j.fbp.2019.07.016

Bilal, M., and Iqbal, H. M. N. (2019a). State-of-the-Art Strategies and Applied Perspectives of Enzyme Biocatalysis in Food Sector — Current Status and Future Yrends. Critical Reviews in Food Science and Nutrition, 60. https://doi.org/10.1080/10408398.2019.1627284

Bilal, M., and Iqbal, H. M. N. (2019b). Sustainable Bioconversion of Food Waste into High-Value Products by Immobilized Enzymes to Meet Bio-economy Challenges and Opportunities – A review. Food Research International, 123, pp 226–240. https://doi.org/10.1016/j.foodres.2019.04.066

Binod, P., Papamichael, E., Varjani, S., and Sindhu, R. (2019). Introduction to Green Bioprocesses: Industrial Enzymes for Food Applications. In B. Parameswaran, S. Varjani, and S. Raveendran (Eds.), Green Bio-processes, Energy, Environment, and Sustainability (1st ed., pp. 1–8). Springer Nature Singapore Pte Ltd. https://doi.org/10.1007/978-981-13-2354-6

Cacicedo, M. L., Manzo, R. M., Municoy, S., Bonazza, H. L., Islan, G. A., Desimone, M., Bellino, M., Mammarella, E. J., and Castro, G. R. (2019). Immobilized Enzymes and Their Applications. In R. S. Singh, R. R. Singhania, A. Pandey, and C. Larroche (Eds.), Advances in Enzyme Technology (pp. 169–200). Academic Press. https://doi.org/10.1016/b978-0-444-64114-4.00007-8

Copetti, M. V. (2019). Fungi as Industrial Producers of Food Ingredients. Current Opinion in Food Science, 25, pp 52–56. https://doi.org/10.1016/j.cofs.2019.02.006

Espejo, F. (2020). Role of Commercial Enzymes in Wine Production: A Critical Review of Recent Research. Journal of Food Science and Technology, Vol: 58(1), pp 9–21. https://doi.org/10.1007/s13197-020-04489-0

Garcia-Campayo, V., Han, S., Vercauteren, R., and Franck, A. (2018). Digestion of Food Ingredients and Food Using an In Vitro Model Integrating Intestinal Mucosal Enzymes. Food and Nutrition Sciences, 09, pp 711–734. https://doi.org/10.4236/fns.2018.96055

Gharibzahedi, S. M. T., Roohinejad, S., George, S., Barba, F. J., Greiner, R., Barbosa-Cánovas, G. V., and Mallikarjunan, K. (2018). Innovative Food Processing Technologies on the Transglutaminase Functionality in Protein-Based Food Products: Trends, Opportunities and Drawbacks. Trends in Food Science and Technology, 75, pp 194–205. https://doi.org/10.1016/j.tifs.2018.03.014

Gomes, H. A. R., Moreira, L. R. S., and Filho, E. X. F. (2018). Enzymes and Food Industry: A Consolidated Marriage. In H. A. R. Gomes, L. R. S. Moreira, and E. X. F. Filho (Eds.), Advances in Food Biotechnology for Food Industry (pp. 55–90). Academic Press. https://doi.org/10.1016/B978-0-12-811443-8/00003-7

Hamid, B., and Mohiddin, F. A. (2018). Cold-Active Enzymes in Food Processing. In Mohammed Kuddus (Ed.), Enzymes in Food Technology (pp. 383–400). Springer Nature Singapore Pte Ltd. https://doi.org/https://doi.org/10.1007/978-981-13-1933-4_19

Han, Y., Cheng, J. H., and Sun, D. W. (2019). Activities and Conformation Changes of Food Enzymes Induced by Cold Plasma: A Review. Critical Reviews in Food Science and Nutrition, Vol: 59(5), pp 794–811. https://doi.org/10.1080/10408398.2018.1555131

Iqbal, A., Murtaza, A., Hu, W., Ahmad, I., Ahmed, A., and Xu, X. (2019). Activation and Inactivation Mechanisms of Polyphenol Oxidase during Thermal and Non-Thermal Methods of Food Processing. Food and Bioproducts Processing, Vol: 117(1), pp 170–182. https://doi.org/10.1016/j.fbp.2019.07.006

Joseph, B., Kumar, V., and Ramteke, P. W. (2019). Psychrophilic Enzymes: Potential Biocatalysts for Food Processing. In Mohammed Kuddus (Ed.), Enzymes in Food Biotechnology (pp. 817–825). Academic Press. https://doi.org/10.1016/b978-0-12-813280-7.00047-5.

Kaur, H., and Gill, P. K. (2019). Microbial Enzymes in Food and Beverages Processing. In A. M. Grumezescu and A. M. Holban (Eds.), Engineering Tools in the Beverage Industry (pp. 255–282). Academic Press. https://doi.org/10.1016/b978-0-12-815258-4.00009-3.

Kaur, K., and Kaushal, P. (2019). Enzymes as Analytical Tools for the Assessment of Food Quality and Food Safety. In R. S. Singh, R. R. Singhania, A. Pandey, and C. Larroche (Eds.), Advances in Enzyme Technology (1st ed., pp. 273–292). Academic Press. https://doi.org/10.1016/b978-0-444-64114-4.00010-8

Khan, M., and Sathya, T. A. (2018). Extremozymes from Metagenome: Potential Applications in Food Processing. Critical Reviews in Food Science and Nutrition, 58. https://doi.org/10.1080/10408398.2017.1296408.

Kim, C., Ri, K., and Choe, S. (2020). A Novel Fibrinolytic Enzymes from the Korean Traditional Fermented Food—Jotgal: Purification and Characterization. Journal of Food Biochemistry, Vol: 44(7), pp 1–8. https://doi.org/10.1111/jfbc.13255.

Kocabaş, D. S., and Grumet, R. (2019). Evolving Regulatory Policies Regarding Food Enzymes Produced by Recombinant Microorganisms. GM Crops and Food, Vol: 10(4), pp 191–207. https://doi.org/10.1080/21645698.2019.1649531

Kostelac, D., Putnik, P., Markov, K., Frece, J., and Bursać KovaÄević, D. (2020). Effects of Electrotechnologies on Enzymes in Foods and Food Model Systems. Current Opinion in Food Science, 31, pp 47–56. https://doi.org/10.1016/j.cofs.2019.10.005

Kuddus, Mohammed. (2018). Cold-Active Enzymes in Food Biotechnology: An Updated Mini Review. Journal of Applied Biology and Biotechnology, Vol: 6(3), pp 58–63. https://doi.org/10.7324/jabb.2018.60310.

Kuddus, Mohammed. (2019). Introduction to Food Enzymes. In Mohammed Kuddus (Ed.), Enzymes in Food Biotechnology (1st ed., pp. 1–18). Academic Press. https://doi.org/10.1016/b978-0-12-813280-7.00001-3.

Lazo-Vélez, M. A., Serna-Saldívar, S. O., Rosales-Medina, M. F., Tinoco-Alvear, M., and Briones-García, M. (2018). Application of Saccharomyces cerevisiae Var. boulardii in Food Processing: A Review. Journal of Applied Microbiology, Vol: 125(4), pp 943–951. https://doi.org/10.1111/jam.14037.

Møller, M. S., and Svensson, B. (2021). Enzymes in Grain Processing. Current Opinion in Food Science, 37, pp 153–159. https://doi.org/10.1016/j.cofs.2020.10.016.

Mukherjee, S. (2019). Isolation and Purification of Industrial Enzymes: Advances in Enzyme Technology. In R. S. Singh, R. R. Singhania, A. Pandey, and C. Larroche (Eds.), Advances in Enzyme Technology (1st ed., pp. 41–70). Academic Press. https://doi.org/10.1016/b978-0-444-64114-4.00002-9

Palit, S. (2018). Industrial vs Food Enzymes: Applications and Future Prospects. In Mohammed Kuddus (Ed.), Enzymes in Food Technology (1st ed., pp. 319–345). Springer Nature Singapore Pte Ltd. https://doi.org/10.1007/978-981-13-1933-4_16.

Rastogi, H., and Bhatia, S. (2018). Future Prospectives for Enzyme Technologies in the Food Industry. In Mohammed Kuddus (Ed.), Enzymes in Food Biotechnology: Production, Applications, and Future Prospects (pp. 845–860). Elsevier Inc. https://doi.org/10.1016/B978-0-12-813280-7.00049-9.

Raveendran, S., Parameswaran, B., Ummalyma, S. B., Abraham, A., Mathew, A. K., Madhavan, A., Rebello, S., and Pandey, A. (2018). Applications of Microbial Enzymes in Food Industry. Food Technology and Biotechnology, Vol: 56(1), pp 16–30. https://doi.org/10.17113/ftb.56.01.18.5491.

Ravindran, R., and Jaiswal, A. K. (2018). Enzymes in Bioconversion and Food Processing. In Mohammed Kuddus (Ed.), Enzymes in Food Technology (1st ed., pp. 19–40). Springer Nature Singapore Pte Ltd. https://doi.org/10.1007/978-981-13-1933-4_2

Rivero-Pino, F., Espejo-Carpio, F. J., and Guadix, E. M. (2020). Bioactive Fish Hydrolysates Resistance to Food Processing. Lwt-Food Science and Technology, 117, 108670. https://doi.org/10.1016/j.lwt.2019.108670.

Sá, A. G. A., Moreno, Y. M. F., and Carciofi, B. A. M. (2019). Food Processing for the Improvement of Plant Proteins Digestibility. Critical Reviews in Food Science and Nutrition, 1–20. https://doi.org/10.1080/10408398.2019.1688249

Sharma, S., Vaid, S., Bhat, B., Singh, S., and Bajaj, B. K. (2019). Thermostable Enzymes for Industrial Biotechnology. In R. S. Singh, R. R. Singhania, A. Pandey, and C. Larroche (Eds.), Advances in Enzyme Technology (pp. 469–495). Academic Press. https://doi.org/10.1016/b978-0-444-64114-4.00017-0

Shen, X., Zhang, M., Bhandari, B., and Gao, Z. (2019). Novel Technologies in Utilization of Byproducts of Animal Food Processing: A Review. Critical Reviews in Food Science and Nutrition, Vol: 59(21), pp 3420–3430. https://doi.org/10.1080/10408398.2018.1493428

Silano, V., Barat Baviera, J. M., Bolognesi, C., Brüschweiler, B. J., Cocconcelli, P. S., Crebelli, R., Gott, D. M., Grob, K., Lampi, E., Mortensen, A., Rivière, G., Steffensen, I. L., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Glandorf, B., Herman, L., Aguilera, J., and Chesson, A. (2019). Characterisation of Microorganisms used for the Production of Food Enzymes. EFSA Journal, Vol: 17(6), pp 1–13. https://doi.org/10.2903/j.efsa.2019.5741

Singh, R. S., Singh, T., and Pandey, A. (2019). Microbial Enzymes—An Overview. In R. S. Singh, R. R. Singhania, A. Pandey, and C. Larroche (Eds.), Advances in Enzyme Technology (1st ed., pp. 1–40). Academic Press. https://doi.org/10.1016/b978-0-444-64114-4.00001-7

Singhal, G., Meshram, A., Bhagyawant, S. S., and Srivastava, N. (2018). Technology Prospecting on Microbial Enzymes: Engineering and Application in Food Industry. In Muhammad Kuddus (Ed.), Enzymes in Food Biotechnology (1st ed., pp. 213–241). Springer Nature Singapore Pte Ltd. https://doi.org/10.1007/978-981-13-1933-4_11.

Srivastava, N. (2019). Production of Food-Processing Enzymes From Recombinant Microorganisms. In Muhammad Kuddus (Ed.), Enzymes in Food Biotechnology: Production, Applications, and Future Prospects (1st ed., pp. 739–767). Academic Press. https://doi.org/10.1016/b978-0-12-813280-7.00043-8.

Synowiecki, J., Grzybowska, B., and Zdziebło, A. (2006). Sources, Properties and Suitability of New Thermostable Enzymes in Food Processing. Critical Reviews in Food Science and Nutrition, Vol: 46(3), pp 197–205. https://doi.org/10.1080/10408690590957296.

Taheri-Kafrani, A., Kharazmi, S., Nasrollahzadeh, M., Soozanipour, A., Ejeian, F., Etedali, P., Mansouri-Tehrani, H. A., Razmjou, A., Yek, S. M. G., and Varma, R. S. (2020). Recent Developments in Enzyme Immobilization Technology for High-Throughput Processing in Food Industries. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2020.1793726

Vandenberghe, L. P. de S., Karp, G. S., Pagnoncelli, M. G. B., Rodrigues, C., Medeiros, A. B. P., and Soccol, C. R. (2019). Green Bio-processes. In B. Parameswaran, S. Varjani, and S. Raveendran (Eds.), Green Bio-processes: Enzymes in Industrial Food Processing (1st ed., pp. 181–198). Springer Nature Singapore Pte Ltd. https://doi.org/10.1007/978-981-13-3263-0

Verma, D. K., Kimmy, G., Mahato, D. K., and Patel, A. (2019). Genetically Modified Organisms Produced Enzymes: Multifarious Applications in Food Manufacturing Industries. In D. K. Verma, A. R. Patel, and P. P. Srivastav (Eds.), Bioprocessing Technology in Food and Health (1st ed., Issue July, pp. 77–120). CRC Press.

Wu, D., Tu, M., Wang, Z., Wu, C., Yu, C., Battino, M., El-Seedi, H. R., and Du, M. (2020). Biological and Conventional Food Processing Modifications on Food Proteins: Structure, Functionality, and Bioactivity. In Biotechnology Advances (Vol. 40). https://doi.org/10.1016/j.biotechadv.2019.107491

Xavier, J. R., Ramana, K. V., and Sharma, R. K. (2018). β-galactosidase: Biotechnological Applications in Food Processing. Journal of Food Biochemistry, 42(5). https://doi.org/10.1111/jfbc.12564

Yushkova, E. D., Nazarova, E. A., Matyuhina, A. V., Noskova, A. O., Shavronskaya, D. O., Vinogradov, V. V., Skvortsova, N. N., and Krivoshapkina, E. F. (2019). Application of Immobilized Enzymes in Food Industry. Journal of Agricultural and Food Chemistry, Vol: 67(42), pp 11553–11567. https://doi.org/10.1021/acs.jafc.9b04385.

Zhang, Y., Aryee, A. N., and Simpson, B. K. (2020). Current Role of in Silico Approaches for Food Enzymes. Current Opinion in Food Science, 31, pp 63–70. https://doi.org/10.1016/j.cofs.2019.11.003

Zhang, Y., Geary, T., and Simpson, B. K. (2019). Genetically Modified Food Enzymes: A Review. Current Opinion in Food Science, 25, pp 14–18. https://doi.org/10.1016/j.cofs.2019.01.002

Zhang, Y., He, S., and Simpson, B. K. (2018). Enzymes in Food Bioprocessing — Novel Food Enzymes, Applications, and Related Techniques. Current Opinion in Food Science, 19, pp 30–35. https://doi.org/10.1016/j.cofs.2017.12.007

Zhang, Y., Rui, X., and Simpson, B. K. (2021). Trends in Nanozymes Development versus Traditional Enzymes in Food Ccience. Current Opinion in Food Science, 37, pp 10–16. https://doi.org/10.1016/j.cofs.2020.08.001.

Published

25-06-2021

How to Cite

THE ROLES OF ENZYME IN FOOD PROCESSING - AN OVERVIEW. (2021). FUDMA JOURNAL OF SCIENCES, 5(1), 157-164. https://doi.org/10.33003/fjs-2021-0501-549

Issue

Vol. 5 No. 1 (2021): FUDMA Journal of Sciences - Vol. 5 No. 1

Section

Review Articles
Copyright & Licensing

FUDMA Journal of Sciences

How to Cite

THE ROLES OF ENZYME IN FOOD PROCESSING - AN OVERVIEW. (2021). FUDMA JOURNAL OF SCIENCES, 5(1), 157-164. https://doi.org/10.33003/fjs-2021-0501-549

Most read articles by the same author(s)