Enzymatic food preservation

problem Due to increase in temperature food deterioration has increased. Pathogens can result in intoxications or a variety of infections. Due to various power cuts in Zimbabwe it is difficult to preserve food by freezing. Also Freezing food leads to texture and flavour loss. Methods like food dehydration cause nutrient and flavour loss. AIM To preserve food using enzymes. MATERIALS lysozome , Sodium alginate, Calcium chloride decaying food sample fresh food sample METHOD Entrap lysozyme molecules in calcium agitate beads. Place immobilised enzymes on decayed food sample and on fresh food sample. Leave for 3 days, observing changes. Repeat test 4 times . RESULTS The fresh food sample remained fresh, no signs of bacterial growth. Bacterial growth inhibited by the enzymes so there is no chance for growth. The decayed food sample had a reduction in bacterial coverage. Bacterial growth is inhibited and the bacteria still there is destroyed ERRORS AND LIMITATIONS The Calcium Alginate beads hinder the arrival of the substrate, and the exit of products. Not the whole food sample can be covered. Enzyme leakage Mass transfer limitations. Enzymes not working at optimum level. Works best for liquid food.