K. A. Jothyswarupha, Swethaa Venkataraman, Devi Sri Rajendran, S. S. Sakthi Shri, Shivani Sivaprakasam, Tholeti Yamini, P. Karthik, Vaidyanathan Vinoth Kumar
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Immobilization of enzyme such as pectinase, amylase, naringinase, cellulase, lactase, glucoamylase, xylanase, invertase, lipase, phytase, and protease have been utilized in fruit, vegetable, baking, dairy, brewing, and feed process due to their high thermostability, improved shelf life, food quality and safety. 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Immobilized enzymes: exploring its potential in food industry applications
The global demand for nutritious, longer-lasting food has spurred the food industry to seek eco-friendly solutions. Enzymes play a vital role in enhancing food quality by improving flavor, texture, and nutritional content. However, challenges like rapid deactivation and non-recoverability of free enzymes are addressed by immobilized enzymes, which enhance efficiency, quality, and sustainability in food processing. Immobilization methods include adsorption, covalent binding, entrapment, encapsulation and cross-liked enzyme aggregates, which enhancing their stability, reusability, and catalytic efficiency. Immobilization of enzyme such as pectinase, amylase, naringinase, cellulase, lactase, glucoamylase, xylanase, invertase, lipase, phytase, and protease have been utilized in fruit, vegetable, baking, dairy, brewing, and feed process due to their high thermostability, improved shelf life, food quality and safety. The catalytic efficiency of immobilized enzymes in detecting and quantifying various food components, contaminants, and quality indicators, also developed functional foods with nutraceuticals benefits, include prebiotic juices, lactose-free dairy products, poly unsaturated fatty acids rich foods, low-calorie sweeteners, fortified food and bioactive peptides.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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