Applications of enzymes in food processing

Júnior, Bruno Ricardo de Castro Leite; Martins, Fabiana de Oliveira; Trevizano, Larissa Mattos; Capela, Arthur Pompilio da; Dias, Thainá de Melo Carlos; Pacheco, Ana Flávia Coelho; Martins, Eliane Maurício Furtado

doi:10.1016/b978-0-12-824369-5.00003-8

Cited by 6 publications

(4 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is because the fermentation process is complete (saturated), as the fermentation solution experiences a decrease in pH due to papain enzyme breaking down proteins into amino acids, causing the pH of the fermentation solution to decrease from 6.95 to 4.4. These results are consistent with the findings of a study conducted by Junior et al [9], where it was observed that during a fermentation period of 48 hours, there was a decrease in pH from 6.27 to 4.4. Another reason for the completion of the fermentation process is that the coffee beans have already absorbed a significant amount of water, preventing further diffusion of water from the fermentation solution into the coffee beans.…”

Section: Percentage Decrease In Caffeine Content For Variations In Fe...supporting

confidence: 93%

See 1 more Smart Citation

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

Hariyadi,

Keryanti,

Salsabila

et al. 2023

fld

View full text Add to dashboard Cite

High level of caffeine in Robusta coffee requires the reduction of level to accommodate person with low caffeine tolerance. The wet fermentation process with papaya leaf extract containing the papain enzyme was used to decaffeinate the coffee. This study aimed to investigate the effects of papaya leaf extract concentration and sampling time on the decaffeination of Robusta coffee green beans. The papaya leaf extract concentration ranged from 10% to 80% (w/v), with fermentation lasting 6 to 72 hours. The caffeine content was measured using a UV-Vis spectrophotometer, and organoleptic tests were performed on 40 untrained panelists. The results showed that both the concentration of papaya leaf extract and the fermentation time influenced the decaffeination. The optimum result was obtained after 48 hours of fermentation with 80% (w/v) papaya leaf extract resulting in a caffeine content of 0.268% (w/w) from an initial content of 1.20% (w/w), representing a 77.82% decrease in caffeine level efficiency. Fermented coffee was preferred by 58% of panellists over unfermented coffee. These findings imply that papain found in papaya leaves can reduce caffeine levels while also improving flavor and aroma.

show abstract

Section: Percentage Decrease In Caffeine Content For Variations In Fe...supporting

confidence: 93%

“…Blending and extraction for each concentration was 3 minutes. The pH test was carried out on the papaya leaves extract solution, where the pH of the papaya leaf extract solution was 6.92-7, which is still in the range of effective enzyme performance required for the decaffeination process [9], [10].…”

Section: Preparation Of Papaya Leaves Extractmentioning

confidence: 99%

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

Hariyadi,

Keryanti,

Salsabila

et al. 2023

fld

View full text Add to dashboard Cite

show abstract

“…Small peptides [88][89][90][91] Plasmin or fibrinolysin From bovine plasma or microbes Has similar specificity to trypsin, but less efficient. Cleaves after arginine (R) and lysine (K) residues.…”

Section: Gelationmentioning

confidence: 99%

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

Gouseti

Larsen

Amin

et al. 2023

Foods

View full text Add to dashboard Cite

As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet. They are abundant in, for example, legumes or defatted oilseeds, which makes them an excellent candidate to use in the development of novel plant-based foods. However, they often have low and inflexible functionalities, as in nature they are designed to remain densely packed and inert within cell walls until they are needed during germination. Enzymes are often used by the food industry, for example, in the production of cheese or beer, to modify ingredient properties. Although they currently have limited applications in plant proteins, interest in the area is exponentially increasing. The present review first considers the current state and potential of enzyme utilization related to plant proteins, including uses in protein extraction and post-extraction modifications. Then, relevant opportunities and challenges are critically discussed. The main challenges relate to the knowledge gap, the high cost of enzymes, and the complexity of plant proteins as substrates. The overall aim of this review is to increase awareness, highlight challenges, and explore ways to address them.

show abstract

“…This enzyme is functional within a pH range of 5.0-9.0 and can withstand temperatures of 80°C or 90°C when substrates are present. However, it is rendered inactive and permanently damaged below a pH of 2.0, and it remains stable in urea-containing solutions at concentrations up to 8 M (de Castro Leite Júnior et al, 2022).…”

Section: Halal Haram and Najs Principlementioning

confidence: 99%

Halal enzymatic cosmetic ingredients: the role of enzymes in ingredients selection

Dwicesaria,

Safithri,

Andrianto

et al. 2023

Halal Stud. Soc

View full text Add to dashboard Cite

The large Muslim population in the world lead to an increasing demand for halal products. One of the halal products that is still difficult to determine is cosmetic products. The cosmetics industry is still dominated by non-halal products. One of the active ingredients that is currently popular is the use of enzymes. Many enzymes that isolated from living organisms come from pigs or halal animals that are not slaughtered according to the Islamic law. Ensuring that enzymes used in cosmetics are derived from halal sources is mandatory for achieving halal certification. Cosmetic enzymes generated from microorganisms through fermentation can be considered halal if the raw materials and growth medium are halal-compliant. Compliance with regional and international standards, such as the Indonesian Ulema Council's Fatwa and the Malaysian Cosmetic and Personal Care Standard, is crucial for halal cosmetics. This article aims to provide a comprehensive review of the role of enzymes in the selection of Halal-compliant cosmetic ingredients. The source of the enzymes employed is one approach to assess the halalness of cosmetic products. The utilization of halal enzymes is necessary to give Muslims assurance while using a cosmetic product. Enzymes that are considered halal are enzymes that sourced from plants.

show abstract

Applications of enzymes in food processing

Cited by 6 publications

References 51 publications

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

The Effect of Papaya Leaf Concentration and Fermentation Time on The Decafeination Process of Robusta Coffee

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

Halal enzymatic cosmetic ingredients: the role of enzymes in ingredients selection

Contact Info

Product

Resources

About