Enhancements in Enzyme Processing with the Use of Ultrasound in Agri-Foods

Process intensification is necessary for the biorefinery idea to be sustainable. Enzyme catalysis assisted by ultrasonic (US) may have intriguing potential in the agri-food sector, according to research revealing that the cavitation effect provided by this technology boosts the effectiveness of the biocatalysts.

Ultrasound-assisted enzymatic extractions (UAEE), US hydrolysis reactions, and US-assisted synthesis reactions, three of the field's most recent innovations, enable the creation of agri-food items and components while also upgrading agro-industrial waste. Many theoretical and experimental aspects of US that must be considered are also presented. Ultrasonic intensity (UI) is the main factor affecting the catalytic activity of enzymes, yet there is no established method for measuring it, making it challenging to compare results. The UAEE of bioactive compounds has experienced the most enzyme catalysis support in the agri-food industry. Second place goes to the manufacturing of juices and beverages using American hydrolysis techniques, which has some exciting applications for making bioactive peptides.

US has often boosted the reaction yield, although in many instances it is still unknown how different sonication conditions affect the kinetic parameters. Future research should take an interdisciplinary approach to better comprehend a very complex phenomenon that occurs across very brief time periods.

References:

• https://www.mdpi.com/2073-4344/12/1/107

• https://www.bioengineering.dtu.dk/research/research-sections/section-for-protein-chemistry-and-enzyme-technology/enzyme-technology