Current and potential applications of enzyme infusion in the food industry

Current and potential applications of enzyme infusion in the food industry Enzyme infusion can alter the texture, flavor and other sensory attributes of foods. A limitation of this process in the case of intact fruit and vegetables is the molecular size of the enzyme; some sort of driving force is required to facilitate entry of the enzyme into intact tissues. Pressure-assisted infusion and vacuum-assisted infusion of fresh tissues and imbibition of dried tissues have been used to effect enzyme infusion of fruit and vegetables. At least one application of enzyme infusion, which utilizes pectinases to peel fresh citrus fruit, has been commercialized. The application of enzyme infusion to alter the texture or flavor of fruit and vegetables has also been described. This article reviews these successful applications, and other potential uses of this technology. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

Current and potential applications of enzyme infusion in the food industry

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Publisher
Elsevier
Copyright
Copyright © 1996 Elsevier Ltd
ISSN
0924-2244
DOI
10.1016/0924-2244(96)10030-3
Publisher site
See Article on Publisher Site

Abstract

Enzyme infusion can alter the texture, flavor and other sensory attributes of foods. A limitation of this process in the case of intact fruit and vegetables is the molecular size of the enzyme; some sort of driving force is required to facilitate entry of the enzyme into intact tissues. Pressure-assisted infusion and vacuum-assisted infusion of fresh tissues and imbibition of dried tissues have been used to effect enzyme infusion of fruit and vegetables. At least one application of enzyme infusion, which utilizes pectinases to peel fresh citrus fruit, has been commercialized. The application of enzyme infusion to alter the texture or flavor of fruit and vegetables has also been described. This article reviews these successful applications, and other potential uses of this technology.

Journal

Trends in Food Science & TechnologyElsevier

Published: Sep 1, 1996

References

  • Effect of Blanching Treatments on the Firmness of Carrots
    Lee, C.Y.; Bourne, M.C.; van Buren, J.P.
  • Low Temperature Blanching Affects Firmness and Rehydration of Dried Cauliflower Florets
    Garcia-Reverter, J.; Bourne, M.C.; Mulet, A.
  • Application of Browning Inhibitors to Cut Apple and Potato by Vacuum and Pressure Infiltration
    Sapers, G.M.; Garzarella, L.; Pilizota, V.
  • Pectolytic Enzyme Studies for Peeling of Grapefruit Segment Membrane
    Ben-Shalom, N.; Levi, A.; Pinto, R.
  • Properties of Barley Seed Chitinases and Release of Embryo-associated Isoforms During Early Stages of Imbibition
    Swegle, M.; Kramer, K.J.; Muthukrishnan, S.
  • Effect of Storage Time and Conditions on the Hard-to-cook Defect in Cowpeas ( Vigna unguiculata )
    Sefa-Dedeh, S.; Stanley, D.W.; Voisey, P.W.
  • 1-Octen-3-ol in the Cultivated Mushroom, Agaricus bisporus
    Mau, J.L.; Beelman, R.B.; Ziegler, G.R.

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