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Enzymes in Food Industry: Novel Food Processing Technologies
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Enzymes in Food Industry: Novel Food Processing Technologies

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

Deadline for manuscript submissions: closed (5 June 2023) | Viewed by 30464

Special Issue Editor

Dr. Katia Liburdi

E-Mail Website
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
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

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 2900 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

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Published Papers (7 papers)

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Research

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14 pages, 1463 KiB  
Article
Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer
by Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli and Marco Esti
Foods 2023, 12(1), 77; https://doi.org/10.3390/foods12010077 - 23 Dec 2022
Cited by 5 | Viewed by 2564
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 [...] Read more.
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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22 pages, 7031 KiB  
Article
Characterization of a Nattokinase from the Newly Isolated Bile Salt-Resistant Bacillus mojavensis LY-06
by Yuan Li, Xiyu Tang, Liangqi Chen, Xinran Xu and Jinyao Li
Foods 2022, 11(16), 2403; https://doi.org/10.3390/foods11162403 - 10 Aug 2022
Cited by 16 | Viewed by 4172
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 [...] Read more.
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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14 pages, 2882 KiB  
Article
A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment
by Ilaria Benucci, Claudio Lombardelli, Massimo Muganu, Caterina Mazzocchi and Marco Esti
Foods 2022, 11(15), 2246; https://doi.org/10.3390/foods11152246 - 28 Jul 2022
Cited by 6 | Viewed by 2193
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 [...] Read more.
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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17 pages, 2205 KiB  
Article
Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing
by Maja Leitgeb, Željko Knez and Gordana Hojnik Podrepšek
Foods 2022, 11(13), 1826; https://doi.org/10.3390/foods11131826 - 21 Jun 2022
Cited by 2 | Viewed by 2860
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 [...] Read more.
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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19 pages, 3217 KiB  
Article
Hydrolysis of Edible Oils by Fungal Lipases: An Effective Tool to Produce Bioactive Extracts with Antioxidant and Antimicrobial Potential
by Alexandra Kotogán, Zsófia Terézia Furka, Tamás Kovács, Bettina Volford, Dóra Anna Papp, Mónika Varga, Thu Huynh, András Szekeres, Tamás Papp, Csaba Vágvölgyi, 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 9 | Viewed by 3907
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 [...] Read more.
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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Review

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25 pages, 417 KiB  
Review
Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
by Blanca Abril, Ricard Bou, Jose V. García-Pérez and Jose Benedito
Foods 2023, 12(10), 1940; https://doi.org/10.3390/foods12101940 - 10 May 2023
Cited by 25 | Viewed by 8894
Abstract
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into [...] Read more.
Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications. Full article
(This article belongs to the Special Issue Enzymes in Food Industry: Novel Food Processing Technologies)

Other

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18 pages, 3041 KiB  
Systematic Review
Trends in the Use of Lipases: A Systematic Review and Bibliometric Analysis
by Lucely Nogueira dos Santos, Rafael Firmani Perna, Ana Carolina Vieira, Alex Fernando de Almeida and Nelson Rosa Ferreira
Foods 2023, 12(16), 3058; https://doi.org/10.3390/foods12163058 - 15 Aug 2023
Cited by 9 | Viewed by 3432
Abstract
Scientific mapping using bibliometric data network analysis was applied to analyze research works related to lipases and their industrial applications, evaluating the current state of research, challenges, and opportunities in the use of these biocatalysts, based on the evaluation of a large number [...] Read more.
Scientific mapping using bibliometric data network analysis was applied to analyze research works related to lipases and their industrial applications, evaluating the current state of research, challenges, and opportunities in the use of these biocatalysts, based on the evaluation of a large number of publications on the topic, allowing a comprehensive systematic data analysis, which had not yet been conducted in relation to studies specifically covering lipases and their industrial applications. Thus, studies involving lipase enzymes published from 2018 to 2022 were accessed from the Web of Science database. The extracted records result in the analysis of terms of bibliographic compatibility among the articles, co-occurrence of keywords, and co-citation of journals using the VOSviewer algorithm in the construction of bibliometric maps. This systematic review analysis of 357 documents, including original and review articles, revealed studies inspired by lipase enzymes in the research period, showing that the development of research, together with different areas of knowledge, presents good results related to the applications of lipases, due to information synchronization. Furthermore, this review showed the main challenges in lipase applications regarding increased production and operational stability; establishing well-defined evaluation criteria, such as cultivation conditions, activity, biocatalyst stability, type of support and reactor; thermodynamic studies; reuse cycles; and it can assist in defining goals for the development of successful large-scale applications, showing several points for improvement of future studies on lipase enzymes. Full article
(This article belongs to the Special Issue Enzymes in Food Industry: Novel Food Processing Technologies)
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