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Recent Advances in Electrochemical Enzyme-Based Biosensors for Food and Beverage Analysis

Foods, 2023
Food analysis and control are crucial aspects in food research and production in order to ensure quality and safety of food products. Electrochemical biosensors based on enzymes as the bioreceptors are emerging as promising tools for food analysis ...
Dietmar Haltrich, Sudarma Dita Wijayanti, Lidiia Tsvik   +2 more
exaly   +2 more sources

Immobilization of Enzyme Electrochemical Biosensors and Their Application to Food Bioprocess Monitoring

Biosensors, 2023
Electrochemical biosensors based on immobilized enzymes are among the most popular and commercially successful biosensors. The literature in this field suggests that modification of electrodes with nanomaterials is an excellent method for enzyme ...
Wei Xiaobo, Haitian Fang, Dianping Zhang   +2 more
exaly   +2 more sources

Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022)

Ultrasonics sonochemistry, 2023
Highlights • Ultrasound (US) is an emerging technology for food enzyme inactivation.• US break the hydrogen bonds and alter the secondary and tertiary structure of the enzymes.• This manuscript discusses the individual and hybrid action of ultrasound on ...
K. Rathnakumar, R. G. T. Kalaivendan, Gunaseelan Eazhumalai, Anto Pradeep Raja Charles, P. Verma, Sarvesh Rustagi, Sweety Bharti, A. Kothakota, S. Siddiqui, Jose Manuel Lorenzo, R. Pandiselvam   +10 more
semanticscholar   +1 more source

Safety evaluation of the food enzyme lysozyme from hens' eggs

EFSA journal. European Food Safety Authority, 2023
The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced with hens' eggs and submitted by DSM Food Specialties BV. It is intended to be used in brewing processes, milk processing for cheese production as well as wine ...
C. Lambré, J. M. Barat Baviera, C. Bolognesi, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, M. Mengelers, A. Mortensen, G. Rivière, Inger-Lise Steffensen, C. Tlustos, H. van Loveren, L. Vernis, Holger Zorn, M. Andryszkiewicz, N. Kovalkovičová, Yi Liu, Giulio di Piazza, Rita Ferreira de Sousa, A. Chesson   +21 more
semanticscholar   +1 more source

Safety evaluation of the food enzyme asparaginase from the genetically modified Bacillus subtilis strain NZYM‐CK

EFSA journal. European Food Safety Authority, 2023
The food enzyme asparaginase (l‐asparagine amidohydrolase EC 3.5.1.1) is produced with the genetically modified Bacillus subtilis strain NZYM‐CK by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme is free from
C. Lambré, J. M. Barat Baviera, C. Bolognesi, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, M. Mengelers, A. Mortensen, G. Rivière, Inger-Lise Steffensen, C. Tlustos, H. van Loveren, L. Vernis, Holger Zorn, Y. Roos, M. Andryszkiewicz, N. Kovalkovičová, Yi Liu, S. Lunardi, A. Chesson   +21 more
semanticscholar   +1 more source

Safety evaluation of the food enzyme trypsin from porcine pancreas

EFSA journal. European Food Safety Authority, 2022
The food enzyme trypsin (EC 3.4.21.4) is extracted from porcine pancreas by Ningbo Linzyme Biosciences Co., Ltd. It is intended to be used for the hydrolysis of whey proteins for use in infant formulae and follow‐on formulae.
C. Lambré, J. M. Barat Baviera, C. Bolognesi, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, M. Mengelers, A. Mortensen, G. Rivière, Inger-Lise Steffensen, C. Tlustos, H. van Loveren, L. Vernis, Holger Zorn, M. Andryszkiewicz, Yi Liu, S. Rainieri, A. Chesson   +19 more
semanticscholar   +1 more source

Epimerization of Deoxynivalenol by the Devosia Strain A6-243 Assisted by Pyrroloquinoline Quinone

Toxins, 2021
Deoxynivalenol (DON) is a secondary metabolite produced by several Fusarium species that is hazardous to humans and animals after entering food chains.
Hui Gao, Jiafeng Niu, Hua Yang, Zhaoxin Lu, Libang Zhou, Fanqiang Meng, Fengxia Lu, Meirong Chen   +7 more
doaj   +1 more source

Safety evaluation of the food enzyme pullulanase from the genetically modified Bacillus licheniformis strain NZYM‐LU

EFSA journal. European Food Safety Authority, 2022
The food enzyme pullulanase (pullulan 6‐α‐glucanohydrolase, EC 3.2.1.41) is produced with the genetically modified Bacillus licheniformis strain NZYM‐LU by Novozyme A/S. The genetic modifications did not give rise to safety concerns.
C. Lambré, J. M. Barat Baviera, C. Bolognesi, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, M. Mengelers, A. Mortensen, G. Rivière, Inger-Lise Steffensen, C. Tlustos, H. van Loveren, L. Vernis, Holger Zorn, L. Herman, Y. Roos, Yi Liu, Rita Ferreira de Sousa, A. Chesson   +20 more
semanticscholar   +1 more source

Degradation of Aflatoxin B1 by recombinant laccase extracellular produced from Escherichia coli

Ecotoxicology and Environmental Safety, 2022
Bioenzymatic degradation of aflatoxin B1 (AFB1) is a safe, efficient and environmentally friendly detoxification technology. In this work, AFB1 was successfully degraded by recombinant laccase (fmb-rL103) in the absence of a mediator.
Luyao Bian, Meixia Zheng, Tingting Chang, Jiayi Zhou, Chong Zhang   +4 more
doaj   +1 more source

Safety evaluation of the food enzyme catalase from porcine liver

EFSA journal. European Food Safety Authority, 2022
The food enzyme catalase (EC 1.11.1.6) is obtained from porcine liver by Laboratorios Arroyo S.A. It is intended to be used in a broad range of food processes.
C. Lambré, J. M. Barat Baviera, C. Bolognesi, P. Cocconcelli, Riccardo Crebelli, D. Gott, K. Grob, E. Lampi, M. Mengelers, A. Mortensen, G. Rivière, Inger-Lise Steffensen, C. Tlustos, H. van Loveren, L. Vernis, Holger Zorn, L. Herman, M. Andryszkiewicz, Joaquim Maya, Yi Liu, S. Rainieri, A. Chesson   +21 more
semanticscholar   +1 more source