Food Analysis: Environmental Effects, Application of Enzymes, Mass Spectrometry and Enzyme Applications in the Food Industry

Ameer Hamzawi Nasser Hussein (1) , Ali Haider Arzouqi Abd AL-Ameer (2) , Ali Hussein Mazloum Muhaisen (3) , Saif Awad Abd AL-Abbas Wannas (4) , Athraa Ghassan Shnawa Sreisah (5)
(1) Al-Qasim Green University, College of Food Science, Department of Food Science and Technology, Iraq. , Iran, Islamic Republic of
(2) Al-Qasim Green University, College of Food Science, Department of Food Science and Technology, Iraq. , Iran, Islamic Republic of
(3) Al-Qasim Green University, College of Food Science, Department of Food Science and Technology, Iraq. , Iran, Islamic Republic of
(4) Al-Qasim Green University, College of Food Science, Department of Dairy Science and Technology, Iraq. , Iran, Islamic Republic of
(5) Al-Qasim Green University, College of Food Science, Department of Dairy Science and Technology, Iraq. , Iran, Islamic Republic of


Mass spectrometry has recently come to light as an efficient and specific tool for evaluating and analysing many different types of food. We showcase the current state of the art in food safety and quality determination to show how this method can classify and grade products, detect defects and diseases, distribute and visualise chemical attributes, and evaluate the overall quality of meat, fish, fruits, and vegetables. There was a synopsis of mass spectrometry's characteristics for each grouping in terms of the quality and safety attributes that were studied, the systems that were used (orbitrap, quadrupole time-of-flight, triple quadrupole, feature extraction, multivariate calibration, variables selection), and the performance (correlation, error, visualisation). It is clear that mass spectrometry may help with a lot of common inspection jobs, given its success in various food safety and quality applications. The biological catalysts known as enzymes are essential in the food industry, where they catalyse both good and bad chemical processes. These substances can be intentionally added to foods or occur naturally in them. Enzymes and subenzymes from various sources can be used in food in various ways, including as microbe inhibitors, aroma adders, physico-chemical property improvers, candy crystallisation inhibitors, meat tenderizers, antioxidants, heat treatment indicators, and many more. The optimal parameters for the activity of an enzyme are pH, temperature, concentration, and water activity. In an effort to reduce the stress that enzymes endure throughout food processing, research on enzymatic immobilisation strategies has been conducted. Enzymatic active packages are one kind of immobilisation technique; these allow the enzymes to migrate to the product or be trapped within, extending the products' shelf life; this method is novel for the enzyme market as well as the packaging market.

Keywords: Food, Environmental Effects, Application, Mass Spectrometry, Food Industry

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Ameer Hamzawi Nasser Hussein
Ali Haider Arzouqi Abd AL-Ameer
Ali Hussein Mazloum Muhaisen
Saif Awad Abd AL-Abbas Wannas
Athraa Ghassan Shnawa Sreisah
Hussein, A. H. N., AL-Ameer, A. H. A. A., Muhaisen, A. H. M., Wannas, S. A. A. A.-A., & Sreisah, A. G. S. (2024). Food Analysis: Environmental Effects, Application of Enzymes, Mass Spectrometry and Enzyme Applications in the Food Industry. Journal of Current Medical Research and Opinion, 7(06), 2772–2786.

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