Enzymes also serve a diagnostic role as biosensors for toxicity and quality assessment in food processing. Through their antioxidant and biocatalytic activities, enzymes are applicable as non-thermal food preservatives. Enzyme catalysed processes are scaleable with requirements for a simple manufacturing base, low capital investment and low energy consumption, and may be utilised in upgrading a number of food processing applications. Enzymes increase productivity and efficiency in a number of agro-industrial processes without requirements for large scale expensive mechanical equipment. Fruit juice processing, edible oil extraction and the downstream processing of starches are three areas in which the application of enzymes improves yields and quality, lowers costs and facilitates mechanical processing.
Enzymes improve food safety by catalysing the degradation of indigenous toxic factors.
They enhance nutritional quality by catalysing transformations which lead to improved digestibility, and enhancement of both nutrient bioavailability and nutrient density in staple foods. Thus enzymes are applicable in accelerating fermentation processes. In soy sauce production for example, a koji which constitutes a relatively crude source of enzymes is used for starch and protein hydrolysis. The application of enzymes offers developing countries considerable flexibility, and opportunity for innovation in diversifying their utility of agricultural products. The production of sweeteners from starches, and brewing with the use of indigenous grains such as sorghum and millet rather than with imported malt and barley, are both examples of product diversification through the application of enzymes.