Abstract
Food industries have exploited enzymes as green catalysts because enzymes from microbial, animal, or plants origins offer unsurpassed physiochemical, biological, and biocatalytic functionalities that allow biocatalysis with selectivity and specificity in converting raw materials. Enzyme-catalyzed processing has been used to extract bioactive substances, improve sensory, flavor, and texture features, generate nutrient-rich foods, and eradicate food safety hazards. Enzymes give various benefits over traditional catalytic agents regarding process efficiency, sustainability, reusability, and cost-effective ratio.
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