How can enzymes be used to preserve food freshness?

I like to see enzymes as specific types of workers (proteins) that will work in specific environments (enzymes are very often sensitive to the environment they are in) and act when specific foods are fed to them (substrates). Just like workers, they can work in multiple different areas (different industries) and are very good and efficient at what they are doing, given the right conditions. Of course it is much more complicated than this, but as scientists always try to modify the enzymes to improve their efficiency, I have found this analogy quite helpful :)

Have you ever wondered how do detergents work so well? If you think about stain in clothes, many of these are biological-based stains made with protein, starches, grass, and fat etc. Therefore, proteases, amylases, cellulases and lipases are routinely used for laundry applications. However, the conditions that these enzymes get exposed to inside a washing machine are not those found in nature. Therefore, these enzymes are engineered to attain the stability characteristics that make them survive the washing cycle. Thermostability that allows the enzymes to withstand a hot washing cycle is a highly desirable characteristic, for instance.

Enzymes are biological catalysts that accelerate chemical reactions in living organisms. In the context of food preservation, enzymes play a crucial role in controlling ripening and decay processes. For example, by inhibiting enzymes responsible for fruit softening, like pectinase, food freshness can be prolonged, maintaining texture and taste for a longer period.

Enzymes are biological molecules, typically proteins, that act as catalysts in living organisms. Catalysts are substances that increase the rate of chemical reactions without being consumed in the process. Enzymes play a crucial role in various metabolic processes within cells by facilitating and accelerating biochemical reactions.

Enzymes, the biological conductors orchestrating chemical reactions within cells, play versatile roles in a vibrant molecular workshop. Some act as diligent janitors breaking down molecules, ensuring recycling within cells, while others, like architects, modify molecules to meet evolving needs. Beyond cells, enzymes embark on diverse adventures in industries like food, pharmaceuticals, textiles, and biofuels. Their efficiency and precision make them indispensable characters in stories of innovation across various fields.

Enzymes contribute to food spoilage by catalyzing reactions that break down proteins, fats, and carbohydrates, leading to changes in texture, flavor, and nutritional content, causing degradation over time.

Enzymes, the subtle artisans of the culinary world, weave tales of food spoilage through their transformative actions. Lipase, breaking down fats, introduces rancidity in dairy, meat, and oils. Protease, altering proteins, brings bitterness and texture changes to cheese, meat, and fish. Polyphenol oxidase takes the stage with fruits, inducing browning and altering antioxidants. These enzymatic tales underscore the delicate balance between food and the forces shaping its destiny, urging us to comprehend the potential effects of enzymatic spoilage in our culinary creations.

Food freshness if specifically mentioned in bread relates to its softness, moistness and resiliency (or also better known as bounciness). How long a soft bread can remain soft? How long a moist bread can remain moist as if it is just 1-2 days after baking? There are times we found soft bread in the market but they are dry? How do we know that? By folding the bread into halves and observe if the bread will break into halves. Or even more direct. Have a bite and if the bread absorbs quite some amount of your saliva, then the bread is dry. Maltogenic amylase is the enzyme which could let you enjoy soft, moist, and resilient piece of bread which taste as good as Day 2 when you consume it on Day 7

Have you ever wondered why the bread in supermarket does not go hard? When I worked at DuPont, I was part of a project where an amylase was used to extend the shelf-life of bread. The idea is that the bread gets hard because the starch molecules crystallize. By adding amylase, those ordered crystal structures would break into amorphous starch molecules making the bread not go hard despite being in the supermarket shelf for a long time. When you are in the supermarket and see bouncy bread that stays that way for a long time, think about enzymes!

Enzymes hinder spoilage processes, maintaining food freshness by controlling reactions that affect texture, flavor, and appearance, extending shelf life.

Enzymes like catalase and superoxide dismutase can neutralize harmful free radicals that oxidize fats and oils, causing rancidity. This can extend the shelf life of nuts, seeds, and oils.

Enzymes contribute to food spoilage through various biochemical reactions. Enzymatic browning is a common issue involving polyphenol oxidase catalyzing the oxidation of phenolic compounds in fruits and vegetables, resulting in brown pigments and a loss of freshness. Lipases, responsible for fat breakdown, can lead to rancidity in fats and oils through hydrolysis. Proteases break down proteins, causing texture changes, off-flavors, and overall quality deterioration. These enzymatic activities are natural processes but can be undesirable.

In addition to all the listed benefits, it can be extremely to use enzymes in foods due to consumers' trends of leaning towards more natural foods in general. Enzymes are very specific in what they do, which limits unwanted side-reactions and by products, reducing wastes in industries, in-turn resulting in less negative environmental impact and cost-savings from waste treatment. Furthermore, enzymes take much less space than chemicals during storage and the general safety of using enzymes is superior than chemicals.

Enzymes in food preservation offer natural and targeted control, enhancing taste, texture, and shelf life while minimizing the need for chemical additives, promoting sustainable and healthier practices.

Enzymes can extend the shelf life of products, reducing food waste and saving money. They help maintain the nutritional content of foods during preservation, ensuring that consumers receive maximum benefits. Enzyme-based preservation methods can be more environmentally friendly, reducing the need for artificial preservatives and chemicals. Additionally, enzymes can enhance the flavor and texture of preserved foods and provide a more enjoyable eating experience for consumers. Enzymes offer a more natural and organic food preservation method, appealing to consumers who prefer clean-label products. Furthermore, they help maintain the natural color and appearance of foods, making them more visually appealing.

Enzymes, derived from natural sources, are precise tools for gentle food preservation. They operate efficiently at various conditions, reducing the need for chemical preservatives and promoting food safety. Moreover, enzymes enhance and maintain nutritional quality, flavor, color, and texture while being environmentally friendly through biodegradability and energy-saving attributes.

Some challenges of using enzymes for food preservation include the potential for enzymatic reactions to be sensitive to temperature and pH, which can impact their effectiveness. Enzymes may also have specific substrate requirements, making it necessary to optimize the conditions for each type of enzyme used. Additionally, the cost of sourcing and producing enzymes for large-scale food preservation can be a challenge. Ensuring the stability and longevity of enzymes in food products throughout their shelf life is another obstacle. Furthermore, regulatory considerations and consumer acceptance of enzyme-treated foods present challenges. The potential for off-flavors or changes in texture due to enzymatic activity must be carefully managed.

Using enzymes for food preservation presents challenges. These delicate agents require careful handling due to cost, storage, and transportation considerations for maintaining their activity. Navigating diverse regulations poses hurdles, varying by location and industry. Optimization is key, demanding tweaks for desired results. The quest for new or improved enzymes mirrors an ever-evolving culinary landscape. Amid this complexity, clear labeling is essential to prevent confusion. It's a nuanced tale of challenges and adaptations in the pursuit of effective food preservation.

Challenges include enzyme specificity, temperature sensitivity, and potential flavor alterations. Controlling these factors poses complexities, requiring precise conditions for effective food preservation.

What did people do to preserve the nutrients from milk before refrigeration? Part of the answer is cheese! While nowadays we have techniques like pasteurization and refrigeration to preserve milk for a long time. Germ theory did not get discovered until Louis Pasteur in the XIX century! Before that in order to preserve milk nutrients, dairy products like cheese would be made. In order to do so, milk is exposed to rennet which is a complex set of enzymes from the stomach of ruminant animals that coagulates milk to make cheese. Nowadays the enzymes used to make cheese are industrially made with industrial biotechnology, specifically, the enzyme used is called chymosin. But the idea is the same. Cheese is a less perishable dairy product.

What are some regulations in place for the development of new enzyme technologies? What are the benefits and limitations of recombinant enzymes? There is still a lot to learn about enzymes and the potential of their work in different industries can be enormous if scientists can find a good and rapid method to screen/modify them.