Amylase From Fruit and Vegetable Waste: Its Immobilization and Application in the New Trend-A Review.

Abstract

Amylases function as hydrolytic enzymes, facilitating the decomposition of starch molecules and other associated polymers. These enzymes are found ubiquitously across all domains of life. Amylase dominates the enzyme market in terms of sales because of its extensive utilization in the starch processing field and its wide-ranging applications across the food, textile, and pharmaceutical sectors. Microorganisms are primarily used to produce amylase; they are readily available, flexible, and easy to employ. Fruit and vegetable wastes (FAVWs) containing proteins and lipids add to the detrimental effects on the environment. However, this waste offers cost-effective alternatives for manufacturing value-added products through the synthesis of industrially essential enzymes by microorganisms. The most recent advancements in biocatalytic systems aim to improve the catalytic efficiency of commercially available enzymes or generate new enzymes with unique features. This study emphasizes the valorization of FAVW to derive amylase, recent advancements in the use of enzyme immobilization approaches for sustainable development, and their application in the present scenario.