Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries |
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| Authors: | Sazzad Hossen Toushik Kyung‐Tai Lee Jin‐Sung Lee Keun‐Sung Kim |
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| Affiliation: | 1. Dept. of Food Science and Technology, Chung‐Ang Univ., Ansung, South Korea;2. Animal Genomics and Bioinformatics Div., Natl. Inst. of Animal Science, Rural Development Administration, Wanju, South Korea;3. Dept. of Biological Sciences, Kyonggi Univ., Suwon, South Korea |
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| Abstract: | 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. |
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| Keywords: | cellulases functional applications laccases pectinases xylanases |
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