Enzyme Technology in Food Processing: Recent Developments and Future Prospects

Sindhu, Raveendran; Sugathan, Shiburaj; Sabu, Abdulhameed; Fernandes, Pedro; Mathew, Gincy Marina; Nair, Indu C.; Jayachandran, K.; Vidya, Jalaja; Vandenberghe, Luciana Porto de Souza; Deniz, İrem; Madhavan, Aravind; Sukumaran, Rajeev; Kumar, Swaroop S.; Anusree, M.; Nagavekar, Nupur; Soumya, M.; Jayakumar, Aswathy; Radhakrishnan, E. K.; Karp, Susan Grace; Giovana, Maria; Pagnoncelli, Maria Giovana Binder; Pereira, Gilberto Vinícius de Melo; Soccol, Carlos Ricardo; Doğan, Salíh; Pandey, Ashok

doi:10.1016/b978-0-12-815781-7.00016-0

Cited by 12 publications

(4 citation statements)

References 163 publications

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“…94–96 GA can also be formed chemically by the acid hydrolysis of tannic acids, however this is with a high cost, low yields and usually requires harsh reaction conditions. 97 Non-modified microorganisms can be used to obtain GA, with reports of Kluyveromyces marxianus and Aspergillus fischeri reaching yields of >90% for its production from tannic acid 24 . 93 Bacterial tannases could potentially provide a solution to the production of GA from the large amounts of agro and industrial waste containing tannic acid.…”

Section: Anti-ageing Ingredientsmentioning

confidence: 99%

The beauty of biocatalysis: sustainable synthesis of ingredients in cosmetics

2022

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Section: Anti-ageing Ingredientsmentioning

confidence: 99%

The beauty of biocatalysis: sustainable synthesis of ingredients in cosmetics

2022

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“…The use of enzymes in this process is considered environmentally friendly because it can be performed under mild conditions, reducing the need for harsh chemicals (such as strong acids or strong alkalis) and high temperatures that can harm the environment [11,12]. The use of hydrolases enzymes to hydrolyze proteins (proteases) or lipids (lipases) is considered a gentler alternative method to alkaline or acidic approaches to protein and lipid solubilization and extraction [13].…”

Section: Introductionmentioning

confidence: 99%

A Green Technology Approach Using Enzymatic Hydrolysis to Valorize Meat Waste as a Way to Achieve a Circular Economy

Angulo,

Márquez

2023

Applied Sciences

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The retail meat industry produces a significant amount of waste, containing proteins, lipids, and other elements that could serve as the basis for other products. This work presents the results of research on the enzymatic hydrolysis of meat waste as a green technology to obtain products with added value as a substitute for other raw materials. pH, temperature, the protease/proteinic substrate ratio (Eo/So), and the lipolase/lipidic substrate ratio (Eo’/So’) were studied as process variables for hydrolysis of proteins and lipids, respectively. Hydrolysis for the recovery of proteins (as protein hydrolysates or collagen) was carried out with the protease Alcalase; pH around 8.0, temperature around 50 °C, and Eo/So around 0.16 AU/g were the optimum process variables’ values for obtaining high amounts of recovered proteins and peptides that are easily digestible and have a pleasant taste. The lipase Resinase was used to hydrolyze the lipids; a clear relationship was observed between Eo’/So’ and the amounts of recovered fatty acids. The optimum process variables’ values were found to be Eo’/So’ around 0.83 kLU/g, pH around 8.0 and temperature around 50 °C. Unsaturated fatty acids prevailed in the final product. For the simultaneous recovery of protein hydrolysates, collagen, and fatty acids, a combination of Alcalase and Resinase was used; the process variables examined included the optimal range of values for Eo/So and Eo’/So’, as well as pH and temperature that were suggested in research for both Alcalase and Resinase, separately. The results showed that the simultaneous process was mainly influenced by the Eo/So and Eo’/So’ ratios, instead of being influenced by the pH and temperature values which were less influential. For Eo/So = 0.16 AU/g, Eo’/So’ = 1.11 kLU/g, pH = 7.5, T = 50 °C, the maximum amounts of products (0.8 kg by kg of dry meat waste) were obtained more economically, where the whole of the proteins and lipids in meat waste were practically recovered. Therefore, in order to preserve a circular economy for retail meat waste, enzymatic hydrolysis is appealing and environmentally friendly.

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“…Currently, enzymatic processes are more supportive of environmental reason as well as health and safety of food product. Moreover, sucrose ester is widely used in various food product such as ice cream, cake and bread, candy and others [4]. The wide application of sucrose ester is due to the ability as an emulsifier with wide range of hydrophilic lipophilic balance [5].…”

Section: Introductionmentioning

confidence: 99%

Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier

et al. 2023

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Sucrose ester can be synthesized enzymatically using fatty acid or fatty acid ester. The research has been carried out using methyl ester as a substrate in the synthesis of sucrose ester enzymatically. Initially, methyl ester was synthesized from crude palm kernel oil (off grade) through two-step reaction and obtained an ester content 96.5927%. Furthermore, the esterification reaction between methyl ester and sucrose was carried out using Candida antarctica as biocatalyst. This study aimed to determine the effect of reaction time and the ratio of Candida antarctica lipase on the yield of sucrose ester and to perform an emulsion stability test. The observation of esterification reaction time was carried out at 2, 4, 6, 8 and 10 (hours), while the ratio of Candida antarctica was carried out at 0.1; 0.2; 0.3; 0.4 and 0.5 (% w/w). The results showed that the increase in reaction time and the ratio of the lipase had an effect on increasing the yield of sucrose ester. Optimal synthesis of sucrose ester was obtained at reaction time of 10 hours and lipase enzyme ratio was 0.4% (w/w) with 90.45% of yield and emulsion stability at 487 seconds.

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Enzyme Technology in Food Processing: Recent Developments and Future Prospects

Cited by 12 publications

References 163 publications

The beauty of biocatalysis: sustainable synthesis of ingredients in cosmetics

The beauty of biocatalysis: sustainable synthesis of ingredients in cosmetics

A Green Technology Approach Using Enzymatic Hydrolysis to Valorize Meat Waste as a Way to Achieve a Circular Economy

Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier

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