What is the role of enzymes in food processing?

Enzymes play a crucial role in food processing primarily by catalyzing biochemical reactions. This means they accelerate the rate of chemical reactions without being consumed in the process. In the context of food science, enzymes are important in various applications, such as ripening of fruits, fermentation processes, and the breakdown of food components like proteins and carbohydrates. For example, in brewing, the enzyme amylase helps convert starches into sugars, which yeast can then ferment into alcohol. This ability to facilitate and speed up reactions is fundamental in optimizing food production, enhancing flavors, and improving the nutritional value of food products.

While enzymes may indirectly contribute to preserving food, adding flavor, or inhibiting microbial growth, these are not their primary or defining roles. The primary function, especially in the context of food processing, revolves around their catalytic capabilities, making option C the most accurate answer.