FOOD CHEMISTRY AND ENZYMATIC REACTIONS: UNDERSTANDING THE ROLE OF ENZYMES IN FOOD PROCESSING: A NARRATIVE REVIEW

Abstract

Background: Enzymes are highly specific biological catalysts that play a pivotal role in food processing by influencing texture, flavor, nutritional value, and shelf life. Their ability to function under mild conditions makes them sustainable alternatives to chemical and thermal processing, aligning with global demands for cleaner-label and energy-efficient food technologies.

Objective: This review aims to synthesize current knowledge on the fundamentals, industrial applications, technological innovations, and regulatory frameworks of food enzymes, while critically analyzing their limitations and exploring opportunities for future advancement.

Main Discussion Points: Key themes include enzymatic mechanisms relevant to food systems, with emphasis on carbohydrate-active enzymes, proteases, lipases, oxidoreductases, transglutaminase, and lactase. The review explores industrial applications across bakery, dairy, beverage, meat, and plant-based sectors, highlighting their contributions to product quality and process optimization. Advances in enzyme immobilization, protein engineering, directed evolution, and the exploitation of cold-active and extremophilic enzymes are discussed. Regulatory oversight, analytical methods for enzyme activity, and consumer concerns regarding safety, allergenicity, and labeling are critically examined.

Conclusion: Food enzymes represent a versatile and sustainable toolbox for modern processing industries. While evidence supports their benefits in enhancing quality and sustainability, challenges related to cost, stability, and public acceptance remain. Future directions such as multi-enzyme cascades, AI-driven enzyme design, precision fermentation, and sustainability-focused evaluations offer pathways to expand their safe and effective use in global food systems.