eprintid: 6771 rev_number: 8 eprint_status: archive userid: 2 dir: disk0/00/00/67/71 datestamp: 2023-04-17 23:30:09 lastmod: 2023-04-17 23:30:10 status_changed: 2023-04-17 23:30:09 type: article metadata_visibility: show creators_name: Cao, Hongwei creators_name: Wang, Xiaoxue creators_name: Liu, Jing creators_name: Sun, Zhu creators_name: Yu, Zhiquan creators_name: Battino, Maurizio creators_name: El‐Seedi, Hesham creators_name: Guan, Xiao creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: maurizio.battino@uneatlantico.es creators_id: creators_id: title: Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: public keywords: enzyme activity, mechanism, microwave irradiation, reaction kinetics, structure abstract: Microwave (MW) and enzyme catalysis are two emerging processing tools in the field of food industry. Recently, MW has been widely utilized as a novel type of green and safe heating energy. However, the effect of MW irradiation on enzyme activity is not described clearly. The intrinsic mechanisms behind enzyme activation and inactivation remain obscure. To apply better MW to the field of enzyme catalysis, it is essential to gain insights into the mechanism of MW action on enzyme activity. This review summarizes the changes in various enzyme activity during food processing, especially under MW irradiation. The intrinsic mechanism of thermal and nonthermal effects of MW irradiation was analyzed from the perspective of enzyme reaction kinetics and spatial structure. MW irradiation temperature is a vital parameter affecting the catalytic activity of enzymes. Activation of the enzyme activity is achieved even at high MW power when the enzyme is operating at its optimum temperature. However, when the temperature exceeds the optimum temperature, the enzyme activity is inhibited. In addition to MW dielectric heating effect, nonthermal MW effects also alter the microenvironment of reactive system. Taken together, enzyme activity is influenced by both thermal and nonthermal MW effects date: 2023 publication: Comprehensive Reviews in Food Science and Food Safety id_number: doi:10.1111/1541-4337.13154 refereed: TRUE issn: 1541-4337 official_url: http://doi.org/10.1111/1541-4337.13154 access: open language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Abierto Inglés Microwave (MW) and enzyme catalysis are two emerging processing tools in the field of food industry. Recently, MW has been widely utilized as a novel type of green and safe heating energy. However, the effect of MW irradiation on enzyme activity is not described clearly. The intrinsic mechanisms behind enzyme activation and inactivation remain obscure. To apply better MW to the field of enzyme catalysis, it is essential to gain insights into the mechanism of MW action on enzyme activity. This review summarizes the changes in various enzyme activity during food processing, especially under MW irradiation. The intrinsic mechanism of thermal and nonthermal effects of MW irradiation was analyzed from the perspective of enzyme reaction kinetics and spatial structure. MW irradiation temperature is a vital parameter affecting the catalytic activity of enzymes. Activation of the enzyme activity is achieved even at high MW power when the enzyme is operating at its optimum temperature. However, when the temperature exceeds the optimum temperature, the enzyme activity is inhibited. In addition to MW dielectric heating effect, nonthermal MW effects also alter the microenvironment of reactive system. Taken together, enzyme activity is influenced by both thermal and nonthermal MW effects metadata Cao, Hongwei; Wang, Xiaoxue; Liu, Jing; Sun, Zhu; Yu, Zhiquan; Battino, Maurizio; El‐Seedi, Hesham y Guan, Xiao mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, maurizio.battino@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR (2023) Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation. Comprehensive Reviews in Food Science and Food Safety. ISSN 1541-4337 document_url: http://repositorio.uneatlantico.es/id/eprint/6771/1/Comp%20Rev%20Food%20Sci%20Food%20Safe%20-%202023%20-%20Cao%20-%20Mechanistic%20insights%20into%20the%20changes%20of%20enzyme%20activity%20in%20food%20processing.pdf