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ARS Home » Research » Publications at this Location » Publication #71059
Title: CURRENT AND POTENTIAL APPLICATIONS OF ENZYME INFUSION IN THE FOOD INDUSTRY

Author
item Baker, Robert
item WICKER, LOUISE - UNIVERSITY OF GEORGIA

Submitted to: Food Science and Technology Trends
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/22/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: Infusion of enzymes can alter flavor, texture, and even nutritional aspects of foods. Pressure or vacuum can be used to force enzymes into fruit or vegetable tissues, or dried fruits and seeds can absorb enzyme solutions. One use of enzyme infusion, peeling fresh citrus, has been commercialized.

Technical Abstract: Infusion of enzymes can alter texture, flavor, and other sensory attributes of foods. A limitation to this process in intact fruits and vegetables is enzyme molecular size, which requires some driving force to facilitate entry into intact tissues. Pressure and vacuum infusion of fresh tissues, and imbibition of dried tissues, have been used to effect enzyme infusion of fruits and vegetables. At least one use of enzyme infusion, utilizing pectinases to peel fresh citrus fruit, has been commercialized. Other uses of enzyme infusion to alter texture or flavor of fruits and vegetables have been described. This article discusses these successful applications, and other potential uses of this technology.