Antioxidants and Enzymes in Food Industry: Innovations, Mechanisms, and Industrial Perspectives
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Beschreibung
Oxidation presents a persistent hurdle to the preservation of food shelf life, quality and nutrient retention. The food industry's dependence on synthetic preservatives results in expenditures of billions of dollars each year on antioxidants and preservation tactics. In recent years, motivated in part by consumer demand for clean label and environmentally friendly products, there has been a push towards natural and enzyme-based interventions to combat oxidative damage. Antioxidants and antioxidant enzymes are critical tools not only for improving food stability but also for preventing disease and introducing greater nutritional functionality to food products. Their applications vary from protecting flavor and color in processed foods to inhibiting the rancidity of fats and oils and preventing free radical formation responsible for chronic metabolic diseases. In the past decade, the food industry has witnessed rapid advances in green processing, synthetic biology, enzyme engineering, and the development of functional foods and nutraceuticals. The incorporation of antioxidants and enzymes into smart packaging materials, edible coatings and active films represents a frontier innovation for extending food shelf life while reducing dependence on non-biodegradable plastics and synthetic stabilizers.
Antioxidants and Enzymes in Food Industry: Innovations, Mechanisms, and Industrial Perspectives thus serves as a timely and comprehensive resource, integrating fundamental chemistry, biotechnological innovation, and industrial application in the context of food antioxidants and enzymatic systems. It offers a holistic vision that connects molecular mechanisms with novel technologies like AI-based enzyme design nanozymes encapsulation systems and waste valorization technologies for eco-friendly manufacturing. Scientists and policymakers alike will find this book a valuable reference as they strive towards a next-generation food system which is nutrient-dense, oxidation-stable and environment-friendly.
Oxidation is one of the largest challenges in food shelf-life food quality and retention of nutrition in food systems. The food industries dependence on synthetic preservatives results in expenditures of billions of dollars each year on antioxidants and preservation tactics. In the last few years, there has been a revolution towards natural and enzyme-based interventions to combat oxidative damage while addressing consumer demand for clean label and environmentally friendly products. Antioxidants and antioxidant enzymes are critical tools not only for food stability improvement but also for preventing disease and introducing greater nutritional functionality to food products. Their applications vary from protecting flavor and color in processed foods to inhibiting the rancidity of fats and oils and preventing free radical formation responsible for chronic metabolic diseases. In the past decade, the food industry has witnessed rapid advances in green processing, synthetic biology, enzyme engineering, and the development of functional foods and nutraceuticals. The incorporation of antioxidants and enzymes into smart packaging materials, edible coatings and active films represents a frontier innovation for extending food shelf life while reducing dependence on non-biodegradable plastics and synthetic stabilizers.
Antioxidants and Enzymes in Food Industry: Innovations, Mechanisms, and Industrial Perspectives thus serves as a timely and comprehensive resource, integrating fundamental chemistry, biotechnological innovation, and industrial application in the context of food antioxidants and enzymatic systems. It offers a holistic vision that connects molecular mechanisms with novel technologies like AI-based enzyme design nanozymes encapsulation systems and waste valorization technologies for eco-friendly manufacturing. Scientists and policymakers alike will find this book a valuable reference as they strive towards a next-generation food system which is nutrient-dense, oxidation-stable and environment-friendly.
Addresses life cycle assessment, regulatory frameworks and scale-up challenges to ensure relevance for practitioners Demonstrates how enzymatic processes can directly modulate, preserve and enhance antioxidant systems in food Offers next gen sustainable solutions such as nanozymes, synthetic mimics, immobilized enzymes and AI-designed enzymes
Autor*in
Praveen Dahiya
Themen in »Antioxidants and Enzymes in Food Industry: Innovations, Mechanisms, and Industrial Perspectives«
oxidative stability food preservation shelf-life extension shelf-life stability enzyme-antioxidant synergy smart packaging nanozymes and enzyme mimics nutritional functionality nutritional retention waste valorization food sustainability enzyme engineering fermentation process optimization