Table 7.
Principle and various sources, bioactive compounds extracted, corresponding enzymes utilized, and optimum process conditions involved in enzyme assisted extraction
| Principle | Sources | Compounds extracted | Process conditions | References |
|---|---|---|---|---|
| Cell-wall digesting enzymes | C. annuum baydgi | Capsaicinoids and Carotenoids | Enzymes: R. nigricans enzymatic extract (cellulase, hemicellulase, pectinase), 30–36 °C. Concentration: 113.039 µg/mL, 70 min for carotenoids and 45 min for capsaicinoids | Salgado-Roman et al. 2008 |
| Chondrus crispus and Codium fragile | Neutral sugars, Uronic acid, Proteins and Sulfates | Enzymes: Cellulase, beta-glucanase, Ultraflo, Neutrase (a protease) (0.5%), 50 °C (water bath), 3 h followed by enzyme denaturing (90 °C, 15 min) | Kulshreshtha et al. 2015 | |
| Waste Punica granatum L. (pomegranate) seeds | Oils (PUFAs, punicic acid), Proteins, Insoluble fibers (Cellulose, Hemicellulose, Lignin) | Enzymes: Protease, 45 °C, Concentration: 50 U/g, 14 h, pH 7.2 | Talekar et al. 2018 | |
| Fucus distichus, Saccharina latissima (brown macroalgae) | Fucoidans | Enzymes: Cellic®CTec2 (commercial cellulase), alginate lyase (Sphingomonas), 40 °C, pH: 6 | Nguyen et at. 2020 | |
| Helianthus annuus L. (sunflower) wastes (petals, florets) | Carotenoids (lutein, zeaxanthin, Antheraxanthin, violaxanthin) | Enzyme: Viscozyme® (a multi-enzyme complex) + d,l-menthol/ d,l-lactic acid (2:1), 40 °C, 2 h | Ricarte et al. 2020 | |
| Scutellaria baicalensis Georgi | Baicalin | Enzyme: HG-5 enzyme from Bacillus spp. | Ma et al. 2021 | |
| Mentha arvensis L. (Japanese peppermint) | Essential oils | Enzyme: Cellulase T + hemicellulase 90. Concentration: 2 wt% (both enzymes), 3 h | Shimotori et al. 2020 | |
| Haematococcus pluvialis | Astaxanthin | Enzyme: Cellulase (100 U/g) in a 0.2 mol/L sodium acetate buffer, 40 °C. Concentration: 1.5% (w/w), 3 h, pH: 5 | Zhao et al. 2019 | |
| Enzyme: Pectinase (7 U/g) in a 0.2 mol/L sodium acetate buffer, 50 °C. Concentration: 0.08% (w/w), 2.5 h, pH: 5, | ||||
| Mushrooms—Lentinus edodes, Agrocybe aegerita, Pleurotus ostreatus, Agaricus bisporus | Umami (mainly Monosodium glutamate) | Enzyme: Flavourzyme® + beta-glucanase, S: water, 50 °C. Concentration: 5% v/w, 1 h, pH: 7 | Poojary et al. 2017 |