Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

• Autores: Sazzad Hossen Toushik, Kyung‐Tai Lee, Jin‐Sung Lee, Keun‐Sung Kim
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 3, 2017, págs. 585-593
• Idioma: inglés
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• Resumen

  • Cellulose, hemicellulose, pectin (carbohydrate), and lignin (noncarbohydrate) polymers are the main substrates of lignocellulose‐degrading enzymes. They are present in large amounts in the primary cell wall and dietary fibers of major fruits and vegetables. During processing of fruits and vegetables to the corresponding final food products, lignocellulosic substrates are hydrolyzed by different lignocellulolytic enzymes. Currently, lignocellulolytic enzymes such as cellulases, xylanases, pectinases, and laccases are extensively used during the processing of fruits and vegetables, in applications like texturizing and flavoring of products in the food industries. The present article provides an updated overview of functional applications of lignocellulolytic enzymes in the juice processing, oil extraction, and alcoholic beverage processing industries. Extensive use of lignocellulolytic enzymes in different food processing industries not only accelerates the production rates but also improves product quality. It is also possible to ensure the efficient use of fruits and vegetables globally by employing lignocellulolytic enzymes in the corresponding processing industries to convert them into food commodities, which will not only raise their economic value in the global market but also increase food availability, which will help mitigate nutritional problems worldwide. Lignocellulosic substrates (cellulose, hemicellulose, pectin, and lignin) are abundantly present in fruits and vegetables. Various lignocellulolytic enzymes have been used to hydrolyze these substrates during fruit and vegetable processing. Lignocellulolytic enzymes are widely used in the conversion of fruits and vegetables into various food commodities, from texturizing to flavoring, and their immense potential for such applications makes them very attractive to food manufacturers. Lignocellulolytic enzymes have been extensively used in fruit and vegetable juice processing, vegetable oil extractions, and wine processing.