The use of enzymes in food, pharmaceutical, and other industries has long been recognized for its effectiveness, both technologically and economically. It encompasses to achieve high product yields, reduce by-product formation, and avoid severe operational conditions. Hence, enzymes are also being used in the extraction of important bioactive compounds. The use of enzymes for efficient extraction of biomolecules is a recent and environmentally friendly ‘green’ extraction technique. Enzyme-assisted extraction technique uses specific enzymes to disrupt the cell wall of source material to improve its extraction yield. This technique can be combined with various other techniques to enhance the overall recovery of bioactives from source materials. The present chapter discusses the prospects of enzyme-assisted extraction techniques over conventional extraction techniques of bioactives. The mechanism of enzyme-assisted extraction and structural modifications of biomolecules during extraction are also detailed vividly. Besides, different bioactives extracted from plant and non-plant sources are also summarized comprehensively. Finally, various challenges and opportunities to improve the current knowledge on the enzyme-assisted extraction of bioactives are also considered.
|Title of host publication||Food Bioactives|
|Subtitle of host publication||Extraction and Biotechnology Applications|
|Number of pages||31|
|Publication status||Published - 7 Apr 2017|
|MoE publication type||A3 Part of a book or another research book|