Using Enzymes Increased Green Production in the Food Sector

by IS_Indust

In the food, cosmetic, and other industries, MAGs—mostly in the form of 1(3)-MAG—and DAGs—with 1,3-DAGs being the more stable isomer—are essential components. While DAGs are referred to as functional cooking oils that help lower body fat and serum TAGs, MAGs are essential emulsifiers that account for 75% of global manufacturing. Unfortunately, due to their low natural concentration in oils, their chemical and ecologically friendly enzymatic manufacture has been the subject of substantial research.

A recent assessment has provided insight into the developments in enzymatic production techniques, with a focus on useful and industrial technologies such in-depth analyses of system designs and patent evaluations.

The approaches are presented in this paper as an effective and environmentally friendly substitute for traditional chemical processes, with a focus on how they are altering industry norms.

The previous 15 years of enzymatic production of monoacylglycerols (MAGs) and diacylglycerols (DAGs) are reviewed in detail in this paper, with special attention to the developments and variety of pathways, such as esterification and glycerolysis. It highlights how circumstances, substrate selection, and enzyme choice impact the quality and efficiency of MAGs and DAGs, emphasizing the function of reaction media in improving reaction uniformity and product yield.

The paper also discusses the difficulties in sustaining enzyme activity and the financial effects of using enzymes, as well as the viability of scaling up enzymatic processes for industrial usage. It also assesses a large number of patents, indicating an increasing interest in this environmentally friendly technology. The review highlights the revolutionary potential of enzymatic production in providing MAGs and DAGs that are of greater quality and sustainability, while also recognizing the continuous obstacles and the necessity of additional innovation in this area.

Jiawei Zheng and colleagues, the review’s primary authors, highlight the industry’s growing move over the previous 20 years toward enzymatic procedures. According to them, “Enzymatic methods are not just alternatives but are becoming the standard due to their specificity, lower energy requirements, and ability to preserve sensitive components.”

The food sector will be greatly impacted by the switch to enzymatic manufacturing, which offers cooking oils and emulsifiers that are safer and more sustainable. Controlling reaction details results in higher-quality products that satisfy consumer needs for natural and healthier food ingredients. It is fair to expect a reasonable economy for plant production based on the examination of theoretical possibilities and practical considerations for technology.

The assessment foresees increased industry uptake and inventiveness in enzyme technology. But it also means that further research is needed to address issues like large-scale application and reaction efficiency, so that enzymatic approaches can completely satisfy the world’s demand.

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