About this Research Topic
Enzymes as catalysts play an important role in biochemical reactions. Within the food processing industry, enzymes are a prominent facet of “Green Chemistry” due to their remarkable efficiency, specificity, safety, and sustainability characteristics. By acting as highly efficient catalysts, enzymes can facilitate chemical reactions at a faster rate and with lower energy consumption compared to traditional chemical processes. This increased efficiency reduces the need for excessive energy inputs and carbon emissions. Enzymes exhibit high specificity, which ensures precise control and targeted action, minimizing waste and by-products. Furthermore, enzymes are naturally derived and biodegradable and can be obtained from renewable sources such as plants, animals, and microorganisms. Unlike synthetic chemicals used in food processing, enzymes are biodegradable and can be easily broken down into harmless components by natural processes. This natural degradation ensures that enzymes do not persist in the environment and do not contribute to long-term pollution or accumulation of harmful residues.
This Research Topic aims to highlight comprehensive applications of enzymes in food systems, providing the bird’s view of enzymes in terms of enhancements of food quality for scientists. Several areas of research that are crucial to the development of studies related to this topic include the characterization of novel, biotechnologically relevant enzymes or known enzymes with novel properties, enzyme engineering, and enzyme applications during food processing, among others.
This Research Topic welcomes both research and review papers on the following topics (including but not limited to):
• Identification of novel enzymes and their applications in food processing
• Development of new and efficient research methods for characterizing enzyme properties or functions
• Strategies for the efficient production or storage of enzyme preparations
• Enzyme treatments related to food nutrition and production
• Correlation between enzyme structure and function
• Enzyme modifications related to activity, stability and specificity
• Efficient preparation of food ingredients using enzymes
• Applications of immobilized enzymes in food and agriculture
This Research Topic aims to highlight comprehensive applications of enzymes in food systems, providing the bird’s view of enzymes in terms of enhancements of food quality for scientists. Several areas of research that are crucial to the development of studies related to this topic include the characterization of novel, biotechnologically relevant enzymes or known enzymes with novel properties, enzyme engineering, and enzyme applications during food processing, among others.
This Research Topic welcomes both research and review papers on the following topics (including but not limited to):
• Identification of novel enzymes and their applications in food processing
• Development of new and efficient research methods for characterizing enzyme properties or functions
• Strategies for the efficient production or storage of enzyme preparations
• Enzyme treatments related to food nutrition and production
• Correlation between enzyme structure and function
• Enzyme modifications related to activity, stability and specificity
• Efficient preparation of food ingredients using enzymes
• Applications of immobilized enzymes in food and agriculture
Keywords: Enzyme application, Enzyme modification, Food ingredients preparation, Immobilized enzyme
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
