Journal of Food Science and Nutrition

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +1 (202) 780-3397

Opinion Article - Journal of Food Science and Nutrition (2023) Volume 6, Issue 6

Enzymes in action: Innovations in bioprocess and food enzyme technology

 Kasturi Madhava *

 

Department of Nutritional Science, Kerala Agricultural University, Thrissur, Kerala, India

*Corresponding Author:
Kasturi Madhava
Kerala Agricultural University
Kerala Agricultural University
Thrissur, Kerala, India
E-mail: madkasturi@gmail.com

Received:25-Nov-2023, Manuscript No. AAJFSN-23-135493; Editor assigned:27-Nov-2023, PreQC No. AAJFSN -23-135493 (PQ); Reviewed:10-Dec-2023, QC No. AAJFSN -23-135493; Revised:16-Dec-2023, Manuscript No. AAJFSN-23-135493(R); Published:22-Dec-2023, DOI:10.35841/aajfsn-6.6.209

Citation: Madhava K. Enzymes in action: Innovations in bioprocess and food enzyme technologya. J Food Sci Nutr 2023;6(6):209

Visit for more related articles at Journal of Food Science and Nutrition

Introduction

Enzymes are biological catalysts that play a fundamental role in numerous biochemical reactions, including those involved in food processing, production, and preservation. Bioprocess and food enzyme technology harnesses the power of enzymes to improve the efficiency, quality, and sustainability of food manufacturing processes. In this article, we explore the innovations in bioprocess and food enzyme technology, examining their applications, benefits, and implications for the food industry [1].

Enzymes are specialized proteins that facilitate chemical reactions by lowering the activation energy required for the reaction to occur, thereby speeding up the rate of reaction without being consumed in the process. In food processing, enzymes catalyze a wide range of reactions, including the breakdown of complex carbohydrates, proteins, and fats, the conversion of sugars into alcohol and acids, and the modification of texture, flavor, and nutritional properties [2].

One of the key advantages of enzymes in food processing is their specificity, meaning they catalyze specific reactions with high selectivity, resulting in precise control over the desired outcomes. This specificity allows for targeted modifications to food products while minimizing undesirable side reactions and waste generation [3].

Enzymes such as amylases, proteases, and lipases are used in baking to improve dough handling properties, enhance crumb structure, extend shelf life, and create desirable texture, flavor, and appearance in bread, cakes, pastries, and other baked goods [4].

Enzymes such as amylases, glucoamylases, and proteases play essential roles in brewing and distilling processes by converting starches into fermentable sugars, breaking down proteins to improve clarity and stability, and enhancing flavor development in beer, spirits, and other alcoholic beverages [5]

Enzymes such as rennet, lactase, and lipases are used in dairy processing to coagulate milk proteins, reduce lactose content, improve flavor and texture, and enhance the functionality of dairy products such as cheese, yogurt, and ice cream [6].

Enzymes such as proteases, including papain and bromelain, are used in meat processing to tenderize tough cuts of meat by breaking down collagen and connective tissues, resulting in improved tenderness, juiciness, and palatability of meat products [7].

Enzymes such as pectinases, cellulases, and hemicellulases are used in fruit juice processing to clarify, stabilize, and extract juice from fruits, vegetables, and other plant materials, improving yield, quality, and sensory characteristics of fruit juices and concentrates [8,9].

Enzyme technology offers opportunities for the development of functional foods with enhanced nutritional profiles, bioactive compounds, and health benefits, catering to consumer demand for foods that promote health and well-being [10].

Conclusion

Enzymes are powerful tools in the food industry, driving innovation, efficiency, and sustainability in food processing. From improving product quality and consistency to extending shelf life and reducing waste, enzymes play a vital role in shaping the foods we eat and the way they are produced. As technological advancements continue to expand the possibilities of enzyme technology, the future holds exciting opportunities for further enhancing the efficiency, functionality, and health-promoting properties of food products through enzymatic processes. By harnessing the power of enzymes in food processing, we can continue to meet the evolving needs and preferences of consumers while promoting a more sustainable and resilient food system for the future.

References

  1. Miller GD, Jarvis JK, McBean LD. The importance of meeting calcium needs with foods. J Am Coll Nutri. 2001;20(2):168S-85S.

Indexed at, Google Scholar, Cross Ref

  1. Ma J, Johns RA, Stafford RS. Americans are not meeting current calcium recommendations. Am J Clin Nut. 2007;85(5):1361-6.

Indexed at, Google Scholar, Cross Ref

  1. Marie PJ, Pettifor JM, Ross FP, et al. Histological osteomalacia due to dietary calcium deficiency in children. N Engl J Med. 1982;307(10):584-8.

Indexed at, Google Scholar, Cross Ref

  1. Pettifor JM. Nutritional rickets: Deficiency of vitamin D, calcium, or both? Am J Clin Nutr. 2004;80(6):1725S-9S.

Indexed at, Google Scholar, Cross Ref

  1. LeBlanc AD, Evans HJ, Johnson PC, et al. Changes in total body calcium balance with exercise in the rat. J Appl Physiol. 1983;55(1):201-4.

Indexed at, Google Scholar, Cross Ref

  1. Ray NF, Chan JK, Thamer M, et al. Medical expenditures for the treatment of osteoporotic fractures in the United States in 1995: Report from the National Osteoporosis Foundation. J Bone Miner Res.1997;12(1):24-35.

Indexed at, Google Scholar, Cross Ref

  1. Malabanan AO, Holick MF. Vitamin D and bone health in postmenopausal women. J Women's Health. 2003;12(2):151-6.

Indexed at, Google Scholar, Cross Ref

  1. Heaney RP. Calcium, dairy products and osteoporosis. J Am Coll Nutr. 2000;19(sup2):83S-99S.

Indexed at, Google Scholar, Cross Ref

  1. Rozen GS, Rennert G, Dodiuk-Gad RP, et al. Calcium supplementation provides an extended window of opportunity for bone mass accretion after menarche. Am J Clin Nutr. 2003;78(5):993-8.

Indexed at, Google Scholar, Cross Ref

  1. Ho SC, Chen YM, Woo JL, et al. High habitual calcium intake attenuates bone loss in early postmenopausal Chinese women: An 18-month follow-up study. J Clin Endocrinol Metab. 2004;89(5):2166-70.

Indexed at, Google Scholar, Cross Ref

 

Get the App