Relevance of Enzymes for Food Safety and Quality Improvement

Food safety and quality are critical global concerns, driving the need for innovative approaches in food processing and preservation. Enzymes, as highly specific biocatalysts, have gained prominence for their ability to enhance food safety and quality by catalyzing targeted biochemical reactions under mild conditions. This literature review synthesizes recent advances in the application of key enzyme types proteases, lipases, oxidases, amylases, and laccases in improving food texture, flavor, nutritional value, shelf life, and contaminant detoxification. Comparative analyses reveal that enzymes effectively reduce allergens, lipid oxidation, microbial contamination, and enzymatic browning, contributing to safer and higher-quality foods. Despite challenges such as enzyme stability, production cost, allergenicity, and regulatory barriers,emerging technologies including enzyme immobilization and protein engineering show promise in overcoming these limitations. Future research should focus on developing robust, cost-effective enzymes and integrating enzymatic treatments with novel preservation methods. Overall, enzymes represent versatile and sustainable tools essential for meeting evolving food safety standards and consumer demands for fresh, nutritious, and high-quality foods.