How can you use enzymes for food processing and preservation?

1 Enzymes for food processing

Enzymes can be used for food processing to modify the structure, texture, flavor, color, and nutritional value of food ingredients. For example, they can hydrolyze starch, proteins, and fats into simpler molecules such as sugars, amino acids, and fatty acids; oxidize or reduce certain compounds such as phenols, alcohols, and sulfites; transglycosylate or transaminate sugars and amino acids; and modify the viscosity, gelling, and foaming properties of food products. All of these processes can help enhance the sweetness, solubility, digestibility, emulsification of food products as well as alter the taste, aroma, and browning of food products. Additionally, they can produce novel sweeteners, flavor enhancers, and functional ingredients with low calories, low glycemic index or high protein quality.

2 Enzymes for food preservation

Enzymes can be used for food preservation to extend shelf life, prevent spoilage, and reduce food waste. For instance, they can inhibit the growth of microorganisms, such as bacteria, fungi, and viruses, by degrading their cell walls or nucleic acids. Enzymes can also be used to remove undesirable substances from food products, stabilize the color and flavor of food products, and improve the functionality and quality of food products. These effects are achieved by breaking down compounds into harmless or less harmful compounds, binding them to specific molecules, preventing or delaying oxidation reactions, increasing the antioxidant capacity of food products, reducing water activity or pH levels, and increasing the water holding capacity of food products.

4 Challenges of enzyme technology

Enzyme technology also faces some challenges for food processing and preservation, such as finding suitable sources and methods for enzyme production, extraction, purification, and formulation. It is also necessary to control the specificity, selectivity, and kinetics of enzyme reactions while avoiding any side effects or inhibitors. Additionally, it is important to evaluate the safety, efficacy, and quality of enzyme-treated food products, as well as assess the allergenicity, toxicity, or bioactivity of enzymes and their products. Finally, it is essential to educate consumers, producers, and regulators about the benefits, risks, and applications of enzyme technology in order to overcome any social, cultural, or ethical barriers.

5 How to use enzymes for food processing and preservation

When using enzymes for food processing and preservation, you must consider the type, source, and mode of action of the enzyme, the process parameters such as temperature, pH, time, pressure, and agitation, and the food matrix composition. Additionally, you must take into account the food quality such as its sensory, nutritional, and functional properties. Applying enzymes directly to food products or incorporating them into food ingredients, formulations or packaging materials is possible. Moreover, combining enzymes with other physical, chemical or biological methods of food processing and preservation may enhance their effects.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?