Enzymes in Food Processing

The role played by enzymes in the production and processing of foods and food ingredients is of acknowledged relevance. The application of these biocatalysts has been often associated to traditional products and processes, viz brewing, cheese or yogurt making. Their use has been incorporated into both new products, such as functional foods, as well as new or improved processes, such as combining microwave irradiation and lipolytic activity to obtain additives for the food sector. These developments resulted from several issues, such as identification of new enzymes and new reactions; development of manufacturing technologies enabling the production of enzymes fit for the diverse operational conditions specific for food production and processing; and new or improved enzyme formulations. Paramount to all these is the growing concern for a multidisciplinary approach toward applied biocatalysis, which allows a more rational and cost-effective development of enzyme-based processes. This trend has clear, positive effect for the implementation of such processes in the food industry. The present work aims to provide a comprehensive overview on the applications of enzymes in food production and processing, with particular focus on the recent developments, and to give some hints on prospective developments on enzyme applications in the food industry.