The Role of Enzymes in the Production of Biofunctional Foods and Food Additives

Dear Colleagues,

People worrying about climate change seek for valuable foods, and for healthier nourishing through alternative food additives. Currently, a step ahead in the development of functional foods and related compounds is the influential tool of Enzymes’ catalytic power, which is preferred vs. other processes in industrial scale. These fabulous biocatalysts, Enzymes, synthesize biologically active compounds and food additives with significant health benefits, and free of chemicals and other harmful residues, thus being environmentally acceptable. Enzymatic synthesis is beneficial also and from the economic point of view, as it is carried out at relatively low and/or at medium temperatures, and proceeds through highly stereo-selective and/or regioselective reaction pathways.

In contrast to the above, and as Enzymes are bio-macromolecules, which are mainly isolated and purified from microorganisms and/or organs or tissues of higher species are more expensive as compared to other catalysts, and sensitive under certain reaction conditions. Consequently, research on Enzyme engineering is welcomed in this Special issue of the Catalysts, along with related subjects (e.g. methodologies of process optimization and design of bioactive/functional foods). Moreover, the development of innovative food additives from the exploitation and/or management of food processing wastes by means of Enzymes, as well as nano- and micro-, technologies of Enzyme immobilization are within the aims of this Special issue. It aims to cover the recent advances and technologies regarding the potential impact of Enzymatic catalysis in the development of functional foods and bioactive compounds.

Dr. Panagiota-Yiolanda Stergiou
Guest Editors

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• Biofunctional foods
• Biologically active compounds
• Enzyme biocatalysis
• Enzyme engineering
• Health beneficial products