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Applications of Enzymes in Food Industries as Additives

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Microbes for Natural Food Additives

Part of the book series: Microorganisms for Sustainability ((MICRO,volume 38))

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Abstract

In the food industry food additives, flavors, and colorants are immensely utilized in order to improve the quality and safety of food throughout storage, processing, and packaging. Additives can also enhance the nutritional content of some products while also improving their texture, taste, color, and consistency. As a result, food additives are now required in all the food products we are consuming as well as in the food industry too. These compounds are generally obtained through one of the three methods: bio-production, extraction using natural sources, or chemically synthesized, with the last two being the most common. Though chemical synthesis is less expensive, the health hazards linked with it are still a worry. Chemical reactions for the metabolism in the living species are usually driven by enzymes. Food additives and raw materials have been processed using biocatalysts since the dawn of time. Although various enzymes have been found to be helpful in the biosynthesis of food additives and flavors, the production of these compounds in industry using enzymes still remain unnoticed. As a result, we have focused on enzymatic production technology being the most important and commercially viable option for the production of a wide range of natural flavors, food additives, and antioxidants in this chapter.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India

    Uday S. Annapure

  2. Institute of Chemical Technology, Jalna, India

    Uday S. Annapure

  3. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India

    Srutee Rout & Prem Prakash Srivastav

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  1. Uday S. Annapure
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  2. Srutee Rout
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  3. Prem Prakash Srivastav
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Correspondence to Uday S. Annapure .

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Editors and Affiliations

  1. Department of Biotechnology & Bioinformatics, Jaypee University of Information Technology, Waknaghat, India

    Ashok Kumar Nadda

  2. Department of Microbiology, Central University of Haryana, Mahendergarh, Haryana, India

    Gunjan Goel

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Annapure, U.S., Rout, S., Srivastav, P.P. (2022). Applications of Enzymes in Food Industries as Additives. In: Nadda, A.K., Goel, G. (eds) Microbes for Natural Food Additives. Microorganisms for Sustainability, vol 38. Springer, Singapore. https://doi.org/10.1007/978-981-19-5711-6_2

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