Enzymes in fruit and vegetable processing

Enzymes are biological catalysts which find a wide range of applications in food industry. In the last few years, the global market for fruit and vegetable processing enzymes has grown steadily. The excessive specificity of enzymes in biochemical reactions is the major support factor for this market. The international fruit and vegetable processing enzymes market is forecasted to develop at a substantial rate of 7.1% from 2019 to 2024 to attain a market value of USD 42.3 billion by the end of 2024. During fruit and vegetable processing, various types of enzymes are used, which includes pectinase, cellulase, amylase, tannase, and amyl glucosidase. These enzymes not only assist in breaking down the cell walls of the fruit and vegetables and release the liquids and sugars but also help to improve the storage period of the processed food products. These enzymes find applications in the processing of fruits and vegetables juices and nectars, in winemaking, to make pastes, purees, and much more. Enzymes are extracted from various sources, which include plants, animals, and microbes. Enzymes are preferred to chemicals in the fruit and vegetable processing industry due to their high specificity in biochemical reactions.