Enzyme Inactivation in Food Processing

Technologies, Materials, and Applications
Megh R. Goyal, Junaid Ahmad Malik, Ravi Pandiselvam

ISBN: 9781774911600
Publisher/Imprint: AAP, CRC Press (Taylor & Francis Group)
Pages: 610
Format: Print/e-Book
Language: English
Edition/Volume: 1st
© Year: 2023
Publication date: January 2023



About the Book

This new volume explores important novel emerging technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies.

The preservation of food is done by activating or deactivating food enzymes. This action can be done by thermal treatment, cooking, drying, cooling, and freezing. This volume investigates new and advanced inactivation technologies that have shown great potential application. The chapters cover the basic concepts and chemical methods and then proceeds to introduce novel processing technologies for inactivation of food enzymes. These new techniques include pulsed electric field (PEF), high-pressure processing (HPP) ultraviolet, ohmic heating, and dense phased carbon dioxide for inactivation of enzymes. The volume places an emphasis on cold plasma, ultrasonication, and extraction techniques. Other methods include microwave processing and ohmic heating technology for inactivation of food enzymes, radiofrequency technology for inactivation of food enzymes, ultraviolet and light emitted diode for inactivation of food enzymes, extraction of phytonutrients and biocompounds from cereals. The volume also looks at the design of nutraceutical-based functional foods, the design of specific foods for gut-microbiodata, the use of omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and characteristics of millet starches. The book also considers the role of the bioactive compounds and metal ions for catalases secreted by medicinal plants and mushrooms for enzyme inactivation and biosensing, along with the role of bionanomaterials in nanoencapsulation and catalysis is also discussed.

The information presented here will be valuable for food processing researchers and scientists and industry professionals as well as for faculty and students.

Table of Contents




1. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods
Ravi Pandiselvam, V. Prithviraj, Ardra C. Babu, and Anjineyulu Kothakota

2. Novel Food Processing Technologies for Inactivation of Food Enzymes
B. Kamalapreetha, Ravi Pandiselvam, Anjineyulu Kothakota,Wasiya Farzana, B. L. Dinesha, and V. Prithviraj

3. Scope of Ozone Technology for Inactivation of Food Enzymes
Anandu Chandra Khanashyam, M. Anjaly Shanker, and Ravi Pandiselvam

4. Potential of Pulsed Electric Field for Inactivation of Food Enzymes
Yashaswini Premjit and N. U. Sruthi

5. Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes
S. Abdullah, Abhipriya Patra, and Rama Chandra Pradhan

6. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzymes
Ravi Pandiselvam, Anjineyulu Kothakota, N. U. Sruthi, K. B. Sankalpa, G. N. Ashitha and V. Prithviraj

7. Radiofrequency Technology for Inactivation of Food Enzymes
N. U. Sruthi and Yashaswini Premjit

8. Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes
Tamanna Ramesh and Jatindra K. Sahu

9. Applications of Ultrasound Technology for Inactivation of Food Enzymes
Anandu Chandra Khanashyam, M. Anjaly Shanker, PriyamvadaThorakkattu, T. Jayasree Joshi, Ravi Pandiselvem, and Anjineyulu Kothakota

10. Potential of Enzymes for Biodegradation of Plastic Waste
Roshan Ara and Anand Kumar Pandey


11. Natural Medicinal Products as Potential Enzyme Inhibitors
Annika Durve Gupta and Sonali Zankar Patil

12. Enzymatic Inhibitors from Medicinal Plants
Ramu Meenatchi, Saqib Hassan, Kalpana Pachillu, Sonia Bansal, Namrata Deka, George Seghal Kiran, and Joseph Selvin

13. Mushrooms as Source of Enzyme Inhibitors
Mallika Mazumder and Anup Kumar Sarkar

14. Enzymatic Browning- Mechanism and Prevention
Saqib Hassan, Mudasir Bashir Mir, Aamir Afzal Magray, Anushara Prabhakaran, Namrata Deka, Joseph Selvin, and George Seghal Kiran

15. Role of Metal Ions and Organic Compounds on Lignocellulolytic Enzyme Activities
Saqib Hassan, Aamir Afzal Magray, Rahiel Rasool, Anushara Prabhakaran, Habiba Ibrahim, George Seghal Kiran, and Joseph Selvin

16. Insight into Catalase Immobilization, Applicability and Inactivation Mechanisms Through Process Engineering Strategies
Zeba Tabassum, Atif Khurshid Wani, and Madhuri Girdhar


17. Nanozymes-based Biosensors for Sustainable Food Engineering: Recent Research and Future Prospects
Vishnu Sharma, Tarun Kumar Kumawat, Anjali Pandit, Varsha Kumawat, Rashi Garg, Agrima Bhatt, and Manish Biyani

18. Nanoencapsulated Antimicrobial Carriers in Packed Food
Jyoti Sarwan, Rakesh R. Jadhav, Heenu Sharma, Mariyam Chaudhary, Niket Rana, Shayanti Roy, Nazim Uddin, and Jagadeesh Chandra Bose

19. Advanced Bionanomaterials for Catalysis and Surface Process
Noshin Afshan, Sajid Mahmood, Alina Bari, and Sobia Noreen


About the Authors/Editors


Megh R. Goyal, PhD
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico and was proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. During his professional career of over 52 years, he has received many prestigious awards. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 100 books.

Junaid Ahmad Malik, PhD
Lecturer, Department of Zoology, Government Degree College, Bijbehara, Kashmir (J&K), India

Junaid Ahmad Malik, PhD, is a Lecturer with the Department of Zoology at Government Degree College, Bijbehara, Kashmir (J&K), India, and is actively involved with teaching and research activities. He has more than eight years of research experience. His areas of interest are ecology, soil macrofauna, wildlife biology, conservation biology, etc. Dr. Malik has published 21 research articles and technical papers in international peer-reviewed journals and has authored and edited books, book chapters, and more than 10 popular editorial articles. He also serves as an editor and reviewer of several journals. He has participated in several state, national, and international conferences, seminars, workshops, and symposia and has more than 20 conference papers to his credit. He is a life member of the Society for Bioinformatics and Biological Sciences.

Ravi Pandiselvam, PhD
Scientist, Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India

Ravi Pandiselvam, PhD, is a scientist in the Physiology, Biochemistry and Post-Harvest Technology Division at the ICAR-Central Plantation Crops Research Institute, Kasaragod, India, where he contributes to developing value-added food products (viz., Kalpa Krunch and coconut-based frozen delicacies); to design and development of the tender coconut trimming machine, coconut testa removing machine, and tender coconut cutting machine; and to design preservation protocol for trimmed tender coconut, which are commercialized and sold to many entrepreneurs. In addition, he has authored or co-authored more than 60 international/national journals articles. He has been author or co-author of five books and over 30 book chapters. Recently he received a prestigious National Academy of Agricultural Sciences Young Scientist Award. He served as a guest editor and editorial board member for Ozone Science and Engineering Journal and Journal of Food Process Engineering. He is an associate editor of Measurement: Food Journal and an editorial board member of Quality Assurance and Safety of Crops & Foods, Nutrition & Food Science, and Current Agriculture Research Journal.

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