Abstract :

Abstract

Enzymes have been at the core of food industries as they assist in flavor creation, modifying texture, and extending shelf-life. No matter how specific and efficient they are, their direct use in industrial settings is quite limited due to instability under harsh processing conditions and difficulties in recovery and re-use. To address these issues, immobilized enzyme technologies have proven to enhance enzyme efficiency and broaden their industrial use. This article examines the specific industrial uses and advantages of enzyme immobilization and its impact on food processing. Biological catalysts whose primary role is to enhance the speed of chemical reactions, are of no practical use because they are sensitive to practical environments. Coupling enzymes to solid supports enhances their stability and makes them easy to recover and use repeatedly. This review articulates diverse techniques of immobilization and focuses on novel techniques and developments in enzyme technologies, particularly the use of nanomaterials. Results of research on food production demonstrate that immobilized enzymes are extremely beneficial and cost-effective because they are easy to recover and can be used repeatedly. The only downside is that their primary usage is to immobilized enzyme due to the initial investment and the remaining activity being lost. Future research should focus on refining immobilization methods, sustainable strategies, and environmentally friendly practices to improve efficiency, scalability, and eco-compatibility across industries.

Keywords 

Enzyme immobilization, biocatalysts, food industry, nanomaterials, enzyme stability, sustainability.