Food Enzymes

Sanromán, M.A.; Deive, Francisco J.

doi:10.1016/b978-0-444-63666-9.00005-4

Cited by 6 publications

(2 citation statements)

References 127 publications

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“…The interest of the food industry concerning enzymes stems from the constant search for foods with a long shelf life, in addition to the quest to reduce waste and increase the quality of products, transforming raw materials into the main product or acting as additives to modify desired properties such as flavor, texture, or machinability, among others (Singh et al, 2016;Sanromán & Deive, 2017;Yushkova et al, 2019;Bilal & Iqbal, 2020).…”

Section: Introductionmentioning

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: Introductionmentioning

confidence: 99%

Use of enzymes in the food industry: a review

et al. 2023

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“…Hansen. 4,6 Currently, more than 500 commercially available products such as cellulosic ethanol, pharmaceutics, paper pulp, high fructose corn syrup, bread, cheese and fruit juices are obtained by the help of enzymes. 15 According to the report released by the Association of Manufacturers and Formulators of Enzyme Products (AMFEP) in 2015, there are more than 70 enzyme types which are commercially available.…”

Section: Introductionmentioning

confidence: 99%

Evolving regulatory policies regarding food enzymes produced by recombinant microorganisms

Kocabaş

Grumet

2019

GM Crops & Food

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Bio-based industries rely extensively on the use of enzymatic biocatalysts. The global market for industrial enzymes, of which approximately half is used for food applications, is estimated at $5.5 billion. Most enzymes used in food production worldwide are produced by recombinant DNA techniques. Production and use of food enzymes are regulated by three main bodies: the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives; the European Food Safety Authority; and the U.S. Food and Drug Administration. Regulation in the U.S. follows a largely product-oriented approach while the EU emphasizes production processes. Both systems have, or are developing, lists of approved enzymes to facilitate trade while protecting consumer health and welfare. This paper compares regulatory policies, and presents the growing food industry in Turkey as a case study of a national system responding to the food enzyme production and regulatory landscape.

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