Value Addition In Beverages Through Enzyme Technology

Author : Raffaele Porta
Publisher :
ISBN 13 : 9788130802282
Total Pages : 280 pages
Book Rating : 4.8/5 (22 download)

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Download or read book Recent research developments in food biotechnology written by Raffaele Porta and published by . This book was released on 2008-01-01 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes are highly efficient and naturally occurring catalysts allowing all the biochemical reactions and processes of life to happen. They are present in all food raw materials from both animal and plant origin. Due to the role played by numerous microorganisms in the production of foods and beverages, enzymes have been extensively and unwittingly used in the past centuries. In fact, for many thousands of years man has used naturally occurring microorganisms bacteria, yeasts and moulds and the enzymes they produce to make foods like bread and cheese, or drinks such as beer and wine. The Egyptians and Sumerians (2000 B.C.) developed fermentation for use in brewing and both bread- and cheese-making. Essential in the metabolism of all living organisms, the enzymes can also be used to drive chemical reactions outside their natural localization. When purified and added to food preparations, several enzymes are able to improve their flavor, texture, nutritional value and digestibility. In fact, enzyme efficiency, specificity and environmental friendliness led to their increased use in food processing. Food industry is constantly seeking advanced technologies to meet consumer demand and the enzymes are a useful biotechnological tool whose action can be controlled in the food matrix to prepare high quality products. Moreover, the enzymes facilitate chemical reactions otherwise impossible or requiring conditions that could damage or destroy the end product or which would need a too much high input of energy. Examples are the production of clear apple juice concentrates, which relies on the use of the enzyme pectinase, and the breakdown of starch to sugars. The latter process, originally carried out by boiling the starch with acid and, thus, requiring large energy inputs, takes place in the presence of enzymes in mild conditions, saving energy and preventing pollution of undesirable by-products. However, it was not until the mid of the past century that the rapid development in enzyme technology occurred, and only in the last 30 years the use of commercial enzymes has grown in the food industry, progressively becoming an important aspect of the manufacturing of particular foods, such as meat, vegetables, fruit, baked goods, milk products, and both alcoholic and non-alcoholic beverages. Currently used food enzymes sometimes originate in animals and plants but most come from a range of beneficial microorganisms. Thus, numerous purified enzymes are now being widely used not only in food processing but also as food additives. In this respect, it is noteworthy that the enzymes, like all proteins, can cause reactions only when people have been sensitized through exposure to large quantities. Therefore, since their levels in the food are generally very low, the enzymes are highly unlikely to cause allergies. Finally, the recent advent of biotechnology has also allowed significant refinements in the methodologies offering unpredictable solutions to many persistent problems and opening up exciting new possibilities. Among these, enzymes are proposed as exemplary agents of green technology since they can also be used either to treat biological wastes or to prevent their formation. However, even though the first food application of a product of gene technology (alpha-amylase) took place in 1982, progress in this field is being slowed down because the debate on some other more controversial applications of genetic engineering in animals is continuing throughout Europe. This book highlights the rapidly expanding field of enzyme applications in food technology, explaining how the biocatalysts bring advantages in some food processing improvement and innovation. The properties of different enzymes are linked to the physical and biochemical events that they influence and are related to the key nutritional, organoleptic and shelf-life qualities of food. In this context, the chapters explore also recent developments in the use of some enzymes as well as the discovery of applications of new enzymes.