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Special Issue "Enzymes in Food Industry: Novel Food Processing Technologies"

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 5 June 2023 | Viewed by 5451

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Dr. Katia Liburdi

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Guest Editor

Department of Agriculture and Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy
Interests: enzyme immobilization for food processing; fluidized bioreactor design; milk coagulant from vegetable sources
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Dear Colleagues,

As the Guest Editor of the Special Issue "Enzymes in Food Industry: Novel Food Processing Technologies" in Foods (ISSN 2304-8158, IF 4.350), I would like to invite you to contribute an article or review paper focusing on the application of enzymes in food processing.

Presently, food enzyme application is increasing to tailor commercial preparations to serve the food industry needs. In this regard, I want to demonstrate that using enzymes in food processes offers many exciting applications, and their use in food processing can modify or improve the functional, nutritional, and sensory properties of food and beverages.

Enzymes are used in different food segments, such as baking, dairy and starch processing, brewery and beverages, etc., to process and store the food materials. In this Special Issue, aspects related to enzymes extraction, purification, and application should be treated. Studies regarding enzyme immobilization for sustainable food production strategies are also welcome and encouraged.

Dr. Katia Liburdi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

enzyme sources
structure
classification
production
immobilization
food industry application

Published Papers (5 papers)

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Research

Open AccessArticle

Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer

and

Foods 2023, 12(1), 77; https://doi.org/10.3390/foods12010077 - 23 Dec 2022

Viewed by 712

Abstract

The development of green and sustainable biotechnological approaches for preventing chill haze formation is currently under investigation. In this preliminary study, laccase and tannase (pure or combined) were applied as phenolic-degrading enzymes during two crucial brewing steps (i. post-mashing and ii. before the yeast inoculum). In post-mashing and irrespective of the dosage applied (100 μL/L or 1 mL/L), tannase-based treatment ensured the complete removal of haze active (HA) phenols, which was proved by the full prevention of chill haze (about 1 EBC vs. 22 EBC in the control sample). Before yeast inoculum for the alcoholic fermentation, the removal of haze active phenols and the prevention of chill haze were both tannase-dosage-dependent (15 and 2 EBC for the lowest and the highest dosages, respectively) although they failed to completely break down the HA phenols. This biotechnological approach did not significantly affect the chromatic properties of treated beer. Full article

(This article belongs to the Special Issue Enzymes in Food Industry: Novel Food Processing Technologies)

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Open AccessArticle

Characterization of a Nattokinase from the Newly Isolated Bile Salt-Resistant Bacillus mojavensis LY-06

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Foods 2022, 11(16), 2403; https://doi.org/10.3390/foods11162403 - 10 Aug 2022

Cited by 3 | Viewed by 1088

Abstract

Nattokinase is a potential new thrombolytic drug because of its strong thrombolytic effect, high safety, and low cost. However, there is no research reporting on bile salt-tolerant nattokinase-producing probiotics. In this study, the bile salt-tolerant nattokinase-producing strain Bacillus mojavensis LY-06 was isolated from local Xinjiang douchi, and the fermentation yield of nattokinase of 1434.64 U/mL was obtained by both a single factor experiment and an orthogonal experiment. A gene responsible for fibrinolysis (aprY) was cloned from the genome of strain Bacillus mojavensis LY-06, and the soluble expression of this gene in Escherichia coli (rAprY, fused with His-tag at C-terminus) was achieved; molecular docking elucidates the cause of insoluble expression of rAprY. The optimal pH and temperature for the fibrinolysis activity of nattokinase AprY fermented by Bacillus mojavensis LY-06 were determined to be pH 6.0 and 50 °C, respectively. However, the optimal pH of rAprY expressed in Escherichia coli was 8, and its acid stability, thermal stability, and fibrinolytic activity were lower than those of AprY. Bioinformatics analysis found that the His-tag carried at the C-terminus of rAprY could affect its acidic stability by changing the isoelectric point and surface charge of the enzyme; in contrast to AprY, changes in the number of internal hydrogen bonds and the flexibility of the loop region in the structure of rAprY resulted in lower fibrinolytic activity and poorer thermal stability. Full article

(This article belongs to the Special Issue Enzymes in Food Industry: Novel Food Processing Technologies)

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Open AccessArticle

A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment

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Foods 2022, 11(15), 2246; https://doi.org/10.3390/foods11152246 - 28 Jul 2022

Viewed by 907

Abstract

Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-term and low temperature (10 °C) action prior to alcoholic fermentation (AF); (ii) at yeast inoculum, for a long-lasting and medium temperature (18 °C) action during AF. The results reveal that protease sufficiently preserved its catalytic activity at both operational conditions: 10 °C (during cold settling) and 18 °C (during AF). Furthermore, protease addition (dosage 50–150 μL/L) raised the alcoholic fermentation rate. The treatment at yeast inoculum (dosage 50 μL/L) had a remarkable effect in preventing haze formation, as revealed by its impact on protein instability and haze-active proteins. This minimally invasive, time and resource-saving enzymatic treatment, integrated into the winemaking process, could produce stable white wine without affecting color quality and phenol content. Full article

(This article belongs to the Special Issue Enzymes in Food Industry: Novel Food Processing Technologies)

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Open AccessArticle

Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing

Maja Leitgeb

Željko Knez

and

Gordana Hojnik Podrepšek

Foods 2022, 11(13), 1826; https://doi.org/10.3390/foods11131826 - 21 Jun 2022

Viewed by 924

Abstract

The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO₂), and to optimize the enzymatic treatment conditions. Enzyme inactivation is important, due to the undesirability of certain flour enzymes that cause adverse reactions during storage as unpleasant rancidity of flour, and, at the same time, reduce the shelf life of flour. Therefore, crude enzymes and flour were initially exposed to scCO₂ to determine the effect on specific enzyme activity under appropriate conditions. The activity of the unwanted enzymes lipase and peroxidase decreased under optimal process conditions of scCO₂ exposure, lipase by 30%, and peroxidase by 12%, respectively. It was discovered that the inactivation of enzymes in wheat flour occurred, where, at the same time, this sustainable method allows the regulation of enzyme activity in the baking process. Afterwards, the effect of scCO₂ on the physicochemical properties of flour, morphological changes on starch granules, and content of total lipids was studied. In scCO₂-treated white wheat flour, the fat content decreased by 46.15 ± 0.5%, the grain structure was not damaged, and the bread as the final product had a lower specific surface volume. Therefore, this could be a promising technology for flour pretreatment, potentially impacting the prolonging of its shelf-life. Full article

(This article belongs to the Special Issue Enzymes in Food Industry: Novel Food Processing Technologies)

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Open AccessArticle

Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential

Keshab Chandra Mondal

Erika Beáta Kerekes

and

Miklós Takó

Foods 2022, 11(12), 1711; https://doi.org/10.3390/foods11121711 - 10 Jun 2022

Cited by 2 | Viewed by 1254

Abstract

Hydrolysis of olive, rapeseed, linseed, almond, peanut, grape seed and menhaden oils was performed with commercial lipases of Aspergillus niger, Rhizopus oryzae, Rhizopus niveus, Rhizomucor miehei and Candida rugosa. In chromogenic plate tests, olive, rapeseed, peanut and linseed oils degraded well even after 2 h of incubation, and the R. miehei, A. niger and R. oryzae lipases exhibited the highest overall action against the oils. Gas chromatography analysis of vegetable oils hydrolyzed by R. miehei lipase revealed about 1.1 to 38.4-fold increases in the concentrations of palmitic, stearic, oleic, linoleic and α-linolenic acids after the treatment, depending on the fatty acids and the oil. The major polyunsaturated fatty acids produced by R. miehei lipase treatment from menhaden oil were linoleic, α-linolenic, hexadecanedioic, eicosapentaenoic, docosapentaenoic and docosahexaenoic acids, with yields from 12.02 to 52.85 µg/mL reaction mixture. Folin–Ciocalteu and ferric reducing power assays demonstrated improved antioxidant capacity for most tested oils after the lipase treatment in relation to the concentrations of some fatty acids. Some lipase-treated and untreated samples of oils, at 1.25 mg/mL lipid concentration, inhibited the growth of food-contaminating bacteria. The lipid mixtures obtained can be reliable sources of extractable fatty acids with health benefits. Full article

(This article belongs to the Special Issue Enzymes in Food Industry: Novel Food Processing Technologies)

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