Recent developments in enzyme immobilization technology for high-throughput processing in food industries.

Taheri-Kafrani, A; Kharazmi, S; Nasrollahzadeh, M; Soozanipour, A; Ejeian, F; Etedali, P; Mansouri-Tehrani, H-A; Razmjou, A; Yek, SM-G; Varma, RS

Recent developments in enzyme immobilization technology for high-throughput processing in food industries.

Taheri-Kafrani, A Kharazmi, S Nasrollahzadeh, M Soozanipour, A Ejeian, F Etedali, P Mansouri-Tehrani, H-A Razmjou, A Yek, SM-G Varma, RS

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Publisher:: Taylor and Francis
Publication Type:: Journal Article
Citation:: Critical Reviews in Food Science and Nutrition, 2021, 61, (19), pp. 3160-3196
Issue Date:: 2021-01-01

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Field	Value	Language
dc.contributor.author	Taheri-Kafrani, A
dc.contributor.author	Kharazmi, S
dc.contributor.author	Nasrollahzadeh, M
dc.contributor.author	Soozanipour, A
dc.contributor.author	Ejeian, F
dc.contributor.author	Etedali, P
dc.contributor.author	Mansouri-Tehrani, H-A
dc.contributor.author	Razmjou, A
dc.contributor.author	Yek, SM-G
dc.contributor.author	Varma, RS
dc.date.accessioned	2022-05-06T03:18:12Z
dc.date.available	2022-05-06T03:18:12Z
dc.date.issued	2021-01-01
dc.identifier.citation	Critical Reviews in Food Science and Nutrition, 2021, 61, (19), pp. 3160-3196
dc.identifier.issn	0007-9006
dc.identifier.issn	1549-7852
dc.identifier.uri	http://hdl.handle.net/10453/157082
dc.description.abstract	The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.
dc.format	Print-Electronic
dc.language	eng
dc.publisher	Taylor and Francis
dc.relation.ispartof	Critical Reviews in Food Science and Nutrition
dc.relation.isbasedon	10.1080/10408398.2020.1793726
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	0702 Animal Production, 0908 Food Sciences, 1111 Nutrition and Dietetics
dc.subject.classification	Nutrition & Dietetics
dc.subject.mesh	Enzyme Stability
dc.subject.mesh	Enzymes, Immobilized
dc.subject.mesh	Food Industry
dc.subject.mesh	Technology
dc.title	Recent developments in enzyme immobilization technology for high-throughput processing in food industries.
dc.type	Journal Article
utslib.citation.volume	61
utslib.location.activity	United States
utslib.for	0702 Animal Production
utslib.for	0908 Food Sciences
utslib.for	1111 Nutrition and Dietetics
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology/School of Civil and Environmental Engineering
utslib.copyright.status	closed_access	*
pubs.consider-herdc	false
dc.date.updated	2022-05-06T03:18:08Z
pubs.issue	19
pubs.publication-status	Published
pubs.volume	61
utslib.citation.issue	19

Abstract:

The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.

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http://hdl.handle.net/10453/157082