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Foods
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Applications of Immobilized Enzymes in Food Processing
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Applications of Immobilized Enzymes in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (31 March 2024) | Viewed by 3700

Special Issue Editor

Prof. Dr. Rafael C. Rodrigues

E-Mail Website
Guest Editor
Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
Interests: biocatalysis; enzyme technology; enzymatic bioreactors; enzyme immobilization; food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are delighted to announce the forthcoming Special Issue of Foods dedicated to the exploration of the "Applications of Immobilized Enzymes in Food Processing". Enzymes play an important role in the food industry, offering enhanced processing efficiency, improved product quality, and innovative solutions to various challenges. Immobilization has gained significant attention for its potential to improve enzyme features such as activity, selectivity and stability.

Enzyme immobilization has the potential to be used for augmenting food processing methods, enabling milder operating conditions, increasing the reusability of enzymes, and facilitating separation processes. This Special Issue aims to unveil the cutting-edge advancements in this dynamic field. We invite researchers to contribute their original research, reviews and short communications that explore the diverse aspects of enzyme immobilization techniques, substrate interactions, biocatalyst engineering, and real-world applications.

Potential topics encompass but are not confined to: novel methods for enzyme immobilization, mechanistic insights into immobilized enzyme–substrate interactions, bioprocess optimization, scale-up challenges and solutions, and the economic and environmental implications of immobilized enzyme technologies in food processing. Furthermore, exploration of specific enzyme classes, such as proteases, lipases, amylases, and beyond, within the context of immobilization strategies will enrich our understanding.

We look forward to receiving your contributions and collectively shaping the future landscape of food processing through the prism of enzyme immobilization.

Prof. Dr. Rafael C. Rodrigues
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • immobilized enzymes
  • food processing
  • biocatalysis
  • enzyme immobilization techniques
  • enzyme stability
  • food industry applications
  • enzyme kinetics
  • biotechnology in food
  • enzyme-catalyzed reactions
  • sustainable food production

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Published Papers (2 papers)

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Research

13 pages, 3219 KiB  
Article
Enhanced High-Fructose Corn Syrup Production: Immobilizing Serratia marcescens Glucose Isomerase on MOF (Co)-525 Reduces Co2+ Dependency in Glucose Isomerization to Fructose
by Xu Geng, Yi Li, Ruizhe Wang, Song Jiang, Yingchao Liang, Tao Li, Chen Li, Jin Tao and Zhengqiang Li
Foods 2024, 13(4), 527; https://doi.org/10.3390/foods13040527 - 8 Feb 2024
Cited by 1 | Viewed by 1680
Abstract
The escalating demand for processed foods has led to the widespread industrial use of glucose isomerase (GI) for high-fructose corn syrup (HFCS) production. This reliance on GIs necessitates continual Co2+ supplementation to sustain high catalytic activity across multiple reaction cycles. In this [...] Read more.
The escalating demand for processed foods has led to the widespread industrial use of glucose isomerase (GI) for high-fructose corn syrup (HFCS) production. This reliance on GIs necessitates continual Co2+ supplementation to sustain high catalytic activity across multiple reaction cycles. In this study, Serratia marcescens GI (SmGI) was immobilized onto surfaces of the metal-organic framework (MOF) material MOF (Co)-525 to generate MOF (Co)-525-GI for use in catalyzing glucose isomerization to generate fructose. Examination of MOF (Co)-525-GI structural features using scanning electron microscopy-energy dispersive spectroscopy, Fourier-transform infrared spectroscopy, and ultraviolet spectroscopy revealed no structural changes after SmGI immobilization and the addition of Co2+. Notably, MOF (Co)-525-GI exhibited optimal catalytic activity at pH 7.5 and 70 °C, with a maximum reaction rate (Vmax) of 37.24 ± 1.91 μM/min and Km value of 46.25 ± 3.03 mM observed. Remarkably, immobilized SmGI exhibited sustained high catalytic activity over multiple cycles without continuous Co2+ infusion, retaining its molecular structure and 96.38% of its initial activity after six reaction cycles. These results underscore the potential of MOF (Co)-525-GI to serve as a safer and more efficient immobilized enzyme technology compared to traditional GI-based food-processing technologies. Full article
(This article belongs to the Special Issue Applications of Immobilized Enzymes in Food Processing)
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13 pages, 328 KiB  
Article
Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study
by Pâmela M. da Silva, Eli Emanuel Esparza-Flores, Anike H. Virgili, Eliana W. de Menezes, Roberto Fernandez-Lafuente, Lucas Dal Magro and Rafael C. Rodrigues
Foods 2023, 12(21), 3919; https://doi.org/10.3390/foods12213919 - 26 Oct 2023
Cited by 2 | Viewed by 1521
Abstract
This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice [...] Read more.
This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g−1). The juice treatments using the biocatalysts led to turbidity reduction in the juice (up to 90%), with the highest reductions observed in treatments involving immobilized enzyme on chitosan. Importantly, the enzymatic treatments preserved the natural sugar content, total soluble solids, and pH of the juice. Color differences between treated and raw juice samples were especially relevant for those treated using enzymes, with significant differences in L* and b*, showing loss of yellow vivid color. Analysis of phenolic compounds and vitamin C showed no significant alterations after the enzymatic treatment of the raw juice. According to our results, the clarification of orange juice using immobilized enzymes can be a compromise in turbidity reduction and color reduction to maintain juice quality. Full article
(This article belongs to the Special Issue Applications of Immobilized Enzymes in Food Processing)
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