How can enzymes be used in the processing of fruit and vegetable by-products?

How can enzymes be used in the processing of fruit and vegetable by-products?

According to ReFED, fruits and vegetables constitute more than a 30% of total food waste and 40% of surplus food. Surplus food is food that goes unsold or unused by a business and is donated or fed to animals.  

By-products from the processing of fruits and vegetables such as imperfect produce or seeds and peels can be upcycled and transformed into higher value food products or ingredients. For example, enzymes can be used to degrade cell wall components in fruits and vegetables. As result, you will see an increase in the yield of juice, antioxidants, or color compounds. 

Examples of by-products

Examples of by-products

  • Imperfect produce
  • Whole fruit parts: seeds, skin, pulp, etc.

How can by-products be used?

How can by-products be used?

  • Juices
  • Purees
  • Concentrates
  • Oil extracts
  • Snacks
  • Preserves
  • Drinks
  • Baked goods
  • Pet food
  • Meat analogs
  • Color and antioxidants
  • Soups and sauce bases

Novozymes product 

Description 

Intended Use 

Examples of applications

Pectinex Ultra SP-L 

Pectinase 

Hydrolyzing pectin rich material 

Can help to breakdown pectin molecules in fruits and increase the extraction of juice or color/antioxidant compounds

Celluclast 1.5 L 

Cellulase 

Hydrolyzing cellulose rich material 

Can help to breakdown cellulose molecules in produce and reduce viscosity during processing 

Neutrase 0.8 L 

Protease 

Hydrolyzing protein rich material 

Can help to breakdown protein molecules in produce and release color or antioxidant compounds

Viscozyme L 

Beta-glucanase 

Hydrolyzing plant cell walls 

Can help to breakdown various insoluble fiber components in produce and increase the extraction of juice or color/antioxidant compounds

Meet Cynthia: Our expert on upcycling

Meet Cynthia: Our expert on upcycling

Dr. Machado is a Technical Services Senior Scientist at Novozymes North America, supporting our Food and Beverage customers. Dr. Machado has a extensive knowledge and experience in the use of enzymes for different food applications. Prior to working for Novozymes, Dr. Machado worked in product development for seven years. She led innovation, renovation and cost saving projects for brands such as Fiber One, Nature Valley, Chex Mix and Gardetto’s. Dr. Machado has been with Novozymes since 2017.

Talk to Cynthia about upcycling

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