The role of immobilized rennet on carbon cloth in flavor development during ripening of Gouda cheese

Innovative approaches for enzyme immobilization in milk processing: advancements and industrial applications

The dairy industry is progressively integrating advanced enzyme technologies to optimize processing efficiency and elevate product quality. Among these technologies, enzyme immobilization has emerged as a pivotal innovation, offering considerable benefits in terms of enzyme reusability, stability, and overall process sustainability. This review paper explores the latest improvements in enzyme immobilization techniques and their industrial applications within milk processing. It examines various immobilization strategies, including adsorption, affinity binding, ionic and covalent binding, entrapment, encapsulation, and cross-linking, highlighting their effectiveness in improving the performance of key enzymes such as lactases, lipases, proteases and transglutaminases. The paper also delves into the economic and ecological benefits of enzyme immobilization, emphasizing its role in reducing production costs and environmental impact while maintaining or enhancing the quality of dairy products. By analyzing current trends and technological developments, this review provides a comprehensive overview of how innovative enzyme immobilization approaches are transforming milk processing. It concludes with a discussion on future research directions and potential industrial applications, underscoring the importance of continued innovation in this field to meet the increasing demands of the global dairy market.

Optimization of Microbial Rennet Encapsulation in Alginate - Chitosan Nanoparticles

The milk-coagulating enzyme, rennet, is widely used in cheese making. Recently stabilization of rennet, especially in accelerated cheese ripening, has received considerable interest. As we know encapsulation is one of the enzyme immobilization methods, which could increase enzyme stability. In this study, the effects of alginate, chitosan and, CaCl₂ on rennet encapsulation were evaluated and optimized using RSM. Under the optimal conditions alginate, chitosan, and CaCl₂ were 0.04%, 0.1%, and 0.1% respectively. At the optimum point, encapsulation efficiency, particle size, and zeta potential were evaluated to be 61.8%, 323 nm, and 25 mV, respectively. The effect of temperature and pH on the enzyme activity was evaluated, and the results showed that encapsulated enzyme had higher activity at various pH and temperature in comparison with the free enzyme. Also, the enzyme release data in all pH values were fitted to Korsmeyer-Peppas model and the n exponent indicated that the release mechanism was Fickian. The electrostatic interactions between enzyme, alginate, and chitosan were confirmed by infrared spectroscopy. No statistical difference was found between the K_m and V_max of encapsulated and free enzymes.

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

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.