ABSTRACT Enzymes are protein‐based biocatalysts that speed up biochemical reactions without affecting equilibrium, with microbial sources being the most efficient and cost‐effective for large‐scale production. Their dual roles as processing aids and inhibitors of spoilage make understanding their structure, function, and specific activity vital for both in vitro applications and food product development. While the development of recombinant DNA technology and the advancements achieved by microbes in food applications are more economically and practically advantageous, certain of these enzymes are plentiful enough in their natural sources to allow for large‐scale synthesis. Enzymes find extensive use across many domains, including but not limited to agriculture, environment, paper and pulp, leather tanning, chemicals and pharmaceuticals, detergents, food and drink, and so on. In this review, we have focused on the molecular mechanisms of enzyme activity and the enzyme manufacturing process within the food industry. We also dedicate a section to various enzymes used in this sector, including amylase, lipase, proteases, cellulase, lactase, glucose oxidase, glucose isomerase, invertase, catalase, and rennet. Additionally, we have presented case studies showcasing the successful implementation of sustainable enzyme practices across different food sectors, highlighting both practical benefits and challenges. The review concludes with an outlook on future trends and research directions aimed at achieving greater safety and sustainability in enzyme technology within the food industry.
Siddikey et al. (2025) studied this question.