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Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries.

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Title: Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries.
Authors: Toushik, Sazzad Hossen1, Lee, Kyung‐Tai2, Lee, Jin‐Sung3, Kim, Keun‐Sung1 keunsung@cau.ac.kr
Source: Journal of Food Science (John Wiley & Sons, Inc.). Mar2017, Vol. 82 Issue 3, p585-593. 9p. 2 Diagrams, 1 Chart.
Subjects: Fruit processing plants, Vegetable processing plants, Lignocellulose, Enzymes, Nutritional value
Abstract (English): 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. [ABSTRACT FROM AUTHOR]
Abstract (Portuguese): Practical Application Lignocellulosic substrates (cellulose, hemicellulose, pectin, and lignin) are abundantly present in fruits and vegetables. Various lignocellulolytic enzymes have been used to hydrolyze these substrates during fruit and vegetable processing. Lignocellulolytic enzymes are widely used in the conversion of fruits and vegetables into various food commodities, from texturizing to flavoring, and their immense potential for such applications makes them very attractive to food manufacturers. Lignocellulolytic enzymes have been extensively used in fruit and vegetable juice processing, vegetable oil extractions, and wine processing. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 121744089
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Label: Title
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  Data: Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries.
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  Data: <searchLink fieldCode="AR" term="%22Toushik%2C+Sazzad+Hossen%22">Toushik, Sazzad Hossen</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Lee%2C+Kyung‐Tai%22">Lee, Kyung‐Tai</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Lee%2C+Jin‐Sung%22">Lee, Jin‐Sung</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Kim%2C+Keun‐Sung%22">Kim, Keun‐Sung</searchLink><relatesTo>1</relatesTo><i> keunsung@cau.ac.kr</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Science+%28John+Wiley+%26+Sons%2C+Inc%2E%29%22">Journal of Food Science (John Wiley & Sons, Inc.)</searchLink>. Mar2017, Vol. 82 Issue 3, p585-593. 9p. 2 Diagrams, 1 Chart.
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  Data: <searchLink fieldCode="DE" term="%22Fruit+processing+plants%22">Fruit processing plants</searchLink><br /><searchLink fieldCode="DE" term="%22Vegetable+processing+plants%22">Vegetable processing plants</searchLink><br /><searchLink fieldCode="DE" term="%22Lignocellulose%22">Lignocellulose</searchLink><br /><searchLink fieldCode="DE" term="%22Enzymes%22">Enzymes</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink>
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: 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. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Portuguese)
  Group: Ab
  Data: Practical Application Lignocellulosic substrates (cellulose, hemicellulose, pectin, and lignin) are abundantly present in fruits and vegetables. Various lignocellulolytic enzymes have been used to hydrolyze these substrates during fruit and vegetable processing. Lignocellulolytic enzymes are widely used in the conversion of fruits and vegetables into various food commodities, from texturizing to flavoring, and their immense potential for such applications makes them very attractive to food manufacturers. Lignocellulolytic enzymes have been extensively used in fruit and vegetable juice processing, vegetable oil extractions, and wine processing. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1111/1750-3841.13636
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        Text: English
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        PageCount: 9
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      – SubjectFull: Fruit processing plants
        Type: general
      – SubjectFull: Vegetable processing plants
        Type: general
      – SubjectFull: Lignocellulose
        Type: general
      – SubjectFull: Enzymes
        Type: general
      – SubjectFull: Nutritional value
        Type: general
    Titles:
      – TitleFull: Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries.
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            NameFull: Toushik, Sazzad Hossen
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            NameFull: Lee, Kyung‐Tai
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            NameFull: Lee, Jin‐Sung
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              M: 03
              Text: Mar2017
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              Y: 2017
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