Food Storage and preservation of color, flavor and aroma stability is an important technical issue in the food industry. Apart from microbial spoilage, the most widespread factor in spoilage is the presence of oxygen. Oxygen present during food preservation or processing has a significant impact on freshness of many foods, especially fresh produce. Oxygen not only causes a peculiar odor and the odors of aldehydes and ketones in fatty foods such as peanuts, milk powder and fried foods, but it also causes a variety of changes of different degrees in other foods such as fading of strawberry sauce, fluorescence of browned meat, peeling potatoes, natural cheese and easy to mold when in contact with oxygen. In short, oxygen has adverse effects on food processing and storage.
Oxygen removal is a necessary method of food preservation, but many oxygen removal methods are not effective. The antioxidants sold on the market are a class of chemicals, synthetic antioxidants (the most commonly used are BHA, BHT), which have significant toxicity effects on the liver, spleen, lungs and other organs of the human body. From the perspective of choosing antioxidant characteristics, glucose oxidase enzyme is an ideal antioxidant that is very specific to oxygen. It can prevent further oxidation of already oxidized food or prevent oxidation from happening before it occurs. Different methods have been adopted by the country to apply it to oxygen-reduced packaging or cans in tea, ice cream, milk powder and other products, and various types of tablets, coatings, oxygen absorption bags and so on have been designed for different products.
Adding an appropriate amount of glucose oxidase enzyme in the beer production process can remove dissolved oxygen and neck oxygen in the beer, preventing beer from oxidizing, and because of the specificity of the glucose oxidase enzyme, it does not affect other substances in beer. Therefore, glucose oxidase enzyme has a significant effect on preventing beer aging, maintaining beer flavor and extending shelf life, such as preventing white wine from discoloring under the action of polyphenol oxidase, vitamin c in juice being destroyed due to oxidation, esters in fatty foods becoming rancid due to oxidation, and so on. In addition, it can also effectively prevent oxidative corrosion of the inner walls of cans.
Research has shown that glucose oxidase enzyme in food industry has extensive applications in oxygen reduction and preservation of freshness of food, such as: removing oxygen from juice to prevent product oxidation and discoloration, inhibiting browning and prolonging the storage period of juice. In addition, immobilized glucose oxidase enzyme as a packaging material can effectively inhibit microbial growth, and a new type of biological preservative based mainly on glucose oxidase enzyme has shown significant freshness effects on shrimp. Compared with traditional methods of adding Vc or sulfites to prevent browning and oxidation, the glucose oxidase enzyme method is harmless to the human body, requires little amount, and is suitable for large-scale production use. Enzymatic preservation as a new type of preservation technology is attracting great attention because it is a non-toxic, green method, so it has good application prospects in food storage.
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