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.
Trends in Food Science & Technology – Elsevier
Published: Sep 1, 1996
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