Enzymes in Fruit andVegetable ProcessingChemistry and Engineering Applications

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2010 Taylor and Francis Group, LLC

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2010 Taylor and Francis Group, LLC

CRC Press is an imprint of theTaylor & Francis Group, an informa business

Boca Raton London New York

Enzymes in Fruit andVegetable ProcessingChemistry and Engineering Applications

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2010 Taylor and Francis Group, LLC

CRC PressTaylor & Francis Group6000 Broken Sound Parkway NW, Suite 300Boca Raton, FL 33487-2742

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ContentsPreface ............................................................................................................... viiThe Editor ...........................................................................................................ixList of Contributors ...........................................................................................xi

1Chapter Introduction to Enzymes ........................................................... 1Alev Bayndrl

2Chapter Effect of Enzymatic Reactions on Color of Fruits and Vegetables ........................................................................... 19J. Brian Adams

3Chapter Major Enzymes of Flavor Volatiles Production and Regulation in Fresh Fruits and Vegetables ......................... 45Jun Song

4Chapter Effect of Enzymatic Reactions on Texture of Fruits and Vegetables ........................................................................... 71Luis F. Goulao, Domingos P. F. Almeida, and Cristina M. Oliveira

5Chapter Selection of the Indicator Enzyme for Blanching of Vegetables ............................................................................123Vural Gkmen

6Chapter Enzymatic Peeling of Citrus Fruits ..................................... 145Maria Teresa Pretel, Paloma Snchez-Bel, Isabel Egea, and Felix Romojaro

7Chapter Use of Enzymes for Non-Citrus Fruit Juice Production ................................................................................ 175Liliana N. Ceci and Jorge E. Lozano

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8Chapter Enzymes in Citrus Juice Processing ................................... 197Domenico Cautela, Domenico Castaldo, Luigi Servillo, and Alfonso Giovane

9Chapter Use of Enzymes for Wine Production ................................. 215Encarna Gmez-Plaza, Inmaculada Romero-Cascales, and Ana Beln Bautista-Ortn

1Chapter 0 Effect of Novel Food Processing on Fruit and Vegetable Enzymes ......................................................... 245Indrawati Oey

1Chapter 1 Biosensors for Fruit and Vegetable Processing ................ 313Danielle Cristhina Melo Ferreira, Lucilene Dornelles Mello, Renata Kelly Mendes, and Lauro Tatsuo Kubota

1Chapter 2 Enzymes in Fruit and Vegetable Processing: Future Trends in Enzyme Discovery, Design, Production, and Application ....................................................................... 341Marco A. van den Berg, Johannes A. Roubos, and Lucie Parenicov

Index ................................................................................................................ 359

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PrefaceFruits and vegetables are consumed as fresh or processed into different type of products. Some of the naturally occurring enzymes in fruits and vegetables have undesirable effects on product quality, and therefore enzyme inactivation is required during fruit and vegetable processing in order to increase the product shelf-life. Commercial enzyme prepara-tions are also used as processing aids in fruit and vegetable processing to improve the process efficiency and product quality, because enzymes show activity on specific substrates under mild processing conditions. Therefore, there has been a striking growth in the enzyme market for the fruit and vegetable industry.

While fruit and vegetable processing is the subject of many books and other publications, the purpose of this book is to give detailed infor-mation about enzymes in fruit and vegetable processing from chemistry to engineering applications. Chapters are well written by an authorita-tive author(s) and follow a consistent style. There are 12 chapters in this book, and the chapters provide a comprehensive review of the chapter title important to the field of enzymes and fruit and vegetable processing by focusing on the most promising new international research develop-ments and their current and potential industry applications. Fundamental aspects of enzymes are given in Chapter 1. Color, flavor, and texture are important post-harvest quality parameters of fruits and vegetables. There are a number of product-specific details, dependent on the morphology, composition, and character of the individual produce. Chapters 2, 3, and 4 describe in detail the effect of enzymes on color, flavor, and texture of selected fruits and vegetables. Selection of the indicator enzyme for blanch-ing of vegetables is summarized in Chapter 5. For enzymes as processing aids, Chapter 6 describes in detail the enzymatic peeling of citrus fruits and Chapter 7 presents the importance of enzymes for juice production from pome, stone, and berry fruits. Inactivation of enzymes is required to obtain cloudy juice from citrus fruits. Chapter 8 is related to citrus juices; orange juice receives particular attention. Enzymes also play an impor-tant role in winemaking. The application of industrial enzyme prepara-tions in the wine industry is a common practice. The use of enzymes for

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wine production is the focus of Chapter 9. Chapter 10 provides serious review of the inactivation effect of novel technologies on fruit and veg-etable enzymes to maximize product quality. Chapter 11 presents both chemical and technological information on enzyme-based biosensors for fruit and vegetable processing. The literature reported in each chap-ter highlights the current status of knowledge in the related area. Future trends for industrial use of enzymes are discussed in Chapter 12. The conclusion part of each chapter also presents the reader with potential research possibilities and applications.

This book is a reference book to search or learn more about fruit and vegetable enzymes and enzyme-based processing of fruit and veg-etables according to the latest enzyme-assisted technologies and poten-tial applications of new approaches obtained from university and other research centers and laboratories. Such knowledge is important for the companies dealing with fruit and vegetable processing to be com-petitive and also for the collaboration among industry, university, and research centers.

This book is also for the graduate students and young researchers who will play an important role for future perspectives of enzymes in fruit and vegetable processing.

Alev Bayndrl

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The EditorAlev Bayndrl is a professor in the Department of Food Engineering, Middle East Technical University, Ankara, Turkey. She has authored or co-authored 30 journal articles. She received a BS degree (1982) from the Department of Chemical Engineering, Middle East Technical University. MS (1985) and PhD (1989) degrees are from the Department of Food Engineering, Middle East Technical University. She is work-ing on food chemistry and technology,