Enzymes are proteins that act as catalysts in all living organisms - microorganisms,

plants, animals, and humans. Catalysts are compounds that increase the rate of chemical
reactions in biological systems. Enzymes are classified by the type of reaction they catalyze and
the substance (called a substrate) they act upon. It is customary to attach the suffix "ase" to the
name of the principle substrate upon which the enzyme acts.

For example, lactose is acted upon by lactase, proteins by proteases, and lipids by
lipases. Additionally, many long-used enzymes have common names, such as papain, from
papaya, which is used to tenderize meat. Enzymes have role in food preservation in two ways;

i. Destruction of enzyme for food preservation.

ii. Enzymes used as food preservatives.

Destruction of enzyme for food preservation

Here is a list of processes to destroy enzymes and preserve food;

i. Canning
ii. Freezing
iii. Pasteurization

Canning

Canned food does have a drawback, however: it is devoid of enzymes. Enzymes, which
are naturally present in fresh and raw foods, are required for digestion and for all metabolic
functions in the body. Enzymes are destroyed when foods are heated above 48°C. The rate of
destruction accelerates with increased temperatures and longer cooking time. (Temperatures used
for home-canning range between 100 and 116°C, higher for commercial canning.) If enzymes
are not taken with food, the body must produce its own digestive enzymes. The long-term
consumption of enzyme-deficient foods can exhaust the digestive organs and lead to various
health problems, including chronic degenerative disease. If you frequently eat canned food, be
sure to take a good enzyme supplement, available in health food stores. In certain cases,
a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil
or discolor quickly. An enzyme is a special protein that acts as a catalyst for a chemical reaction,
and enzymes are fairly fragile and act as food preservative.

Freezing

This popular method is one of the simplest ways to preserve foods at home. Both fresh
and cooked foods can be preserved quickly with minimal effort and time. Use rigid containers or
flexible bags or wrappings that are moisture-resistant and leak-proof. It is not necessary to
sterilize foods first, as freezing significantly slows down enzymatic changes in food that would
normally cause spoilage. However, commercial frozen foods are often blanched (scalded) prior
to freezing, causing enzymes and vitamin C to be destroyed.

Pasteurization

Avoid canned, pasteurized products. The heat used in pasteurization to extend shelf life
destroys enzymes and beneficial micro-organisms. Unpasteurized LAB-fermented vegetables are
living foods that are naturally preserved and will keep fresh in the refrigerator for several months
in an unopened package, and at least one month if stored in a closed container after opening.

Enzymes used as food preservative

Some enzymes are also used as preservatives. Very small quantities of enzymes can
increase the rate of reactions up to ten million times. Enzymes operate within a narrow set of
conditions, such as temperature and pH (acidity), and are subject to inhibition by various means.
Here is a list of enzymes with description used in food preservation.

Catalases

Catalase in an enzyme that can be produced from bovine liven or microbial sources. It is
used to change hydrogen peroxide to become water and oxygen molecules. Thin enzyme can be
used in a limited amount in cheese production. Catalase to the enzyme that breaks down
hydrogen peroxide to water and molecular oxygen. Catalase effectively removes the residual
hydrogen peroxide, ensuring that the fabric to peroxide-free and mainly used in food industry
and also in egg processing with other enzymes. Catalans to a common enzyme found in nearly
all living organisms which are exposed to oxygen, where it functional to catalyze the
decomposition of hydrogen peroxide to water and oxygen. Glucose oxidase and catalase are
often used together in selected foods for preservation, Superoxide dismutase to an antioxidant for
foods and generates H2O2, but to more affective when catalase to present.

Rennet

The use of rennet in cheese manufacture was among the earliest applications of
exogenous enzymes in food processing, dating back to approximately 6000 BC. The use of
rennet, as an exogenous enzyme, in cheese manufacture is perhaps the largest singleo application
of enzymes in food processing. In recent years, proteinases have found additional applications in
dairy technology, for example in accelerations of cheese ripening, modification of functional
properties and preparation of dietic products. Animal rennet (bovine chymosin) is conventionally
used as a milk-clotting agent in dairy industry for manufacture of quality cheeses with good
flavor and texture.

Lysozyme

The chemistry and use of lysozyme as a food preservative and a pharmaceutical are
reviewed. Lysozyme inhibits the growth of deleterious organisms, thus prolonging shelf life.
Chemicals used to improve the preservative effect of lysozyme and those that inhibit the enzyme
are discussed, along with the stability of lysozyme in various chemical environments. Lysozyme
has been used to preserve fresh fruits and vegetables, tofu bean curd, seafood’s, meats and
sausages, potato salad, cooked burdock with soy sauce.

Lysozyme added to infant-feeding formulas makes them more closely resemble human
milk. Lysozyme has been used clinically in the treatment of periodontitis, administered in
chewing gum, and implemented to prevent tooth decay. It has also been administered to patients
suffering from cancer for its analgesic effect and has been used as a potentiating agent in
antibiotic therapy. The use of enzymes (e.g. lysozyme) for food preservation is mainly restricted
by economic factors, their inactivation by endogenous food components and their limited activity
spectrum.