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Foods
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Food Grade Immobilisation Systems for Enzymes
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Food Grade Immobilisation Systems for Enzymes

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

Deadline for manuscript submissions: 23 June 2025 | Viewed by 4062

Special Issue Editor

Dr. Jean-Christophe Jacquier

E-Mail Website
Guest Editor
Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Interests: new food grade encapsulation and delivery systems; incorporation of biologically active phytochemicals in food matrices; food preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food-grade immobilisation systems for enzymes have received increasing attention in recent years. Immobilisation techniques involve physically confining enzymes to a specific region while preserving their catalytic capabilities. This approach enables the use of enzymes in optimal micro-environments and conditions. It enhances their properties by modifying various catalytic features, such as specificity, selectivity, and stability, across a range of pH and temperature conditions, encouraging inhibitor resistance and offering the possibility of recyclability over multiple catalytic cycles.

Additionally, stable immobilised biocatalyst systems simplify enzyme separation from the reaction medium, mitigate or completely prevent product contamination, enable continuous operations, and facilitate enzyme application in diverse types of reactors. The potential advantages and suitability of immobilised enzymes in the food industry, including their application in active food packaging, enzymatic biosensors, and food ingredients, have prompted numerous investigations in this field.

This Special Issue will attempt to bring together food scientists, food engineers, and packaging technologists from around the world who are working on innovative immobilisation systems of enzymes for food applications, presenting the state of the art in this emerging field of science and technology.

Dr. Jean-Christophe Jacquier
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

  • food grade encapsulation
  • delivery systems
  • enzyme
  • immobilisation
  • enzymatic biosensor
  • catalytic capabilities

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Published Papers (3 papers)

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Research

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14 pages, 4438 KiB  
Article
Immobilization Techniques for Food-Grade Nuclease P1 and Their Application in Nucleotide Production
by Xiao-Yan Yin, Wei-Zhong He, Yingkun Sheng and Zhong-Hua Yang
Foods 2025, 14(4), 612; https://doi.org/10.3390/foods14040612 - 12 Feb 2025
Viewed by 635
Abstract
Nuclease P1 (NP1) is critical for producing 5′-nucleotides, which are essential flavor enhancers in the food industry. Traditional use of free NP1 is hampered by poor reusability, high costs, and potential residual enzyme protein contamination, compromising product quality. This study introduces a novel [...] Read more.
Nuclease P1 (NP1) is critical for producing 5′-nucleotides, which are essential flavor enhancers in the food industry. Traditional use of free NP1 is hampered by poor reusability, high costs, and potential residual enzyme protein contamination, compromising product quality. This study introduces a novel immobilization technique using a cross-linking approach with food-grade ion exchange resin AER1 to create NP1@AER1-GA. This method achieves an enzyme activity of 51,015 U/g, with a notable immobilization yield of 67.7%. The immobilized NP1@AER1-GA exhibits significantly enhanced stability and catalytic efficiency while ensuring industrial compatibility and maintaining stringent safety standards. Under optimized conditions, NP1@AER1-GA demonstrates exceptional performance in 5′-nucleotide production, retaining approximately 85% of its initial activity after 10 cycles of reuse. This breakthrough not only boosts the efficiency and sustainability of nucleotide synthesis but also offers a scalable solution for industrial applications, promoting sustainable manufacturing practices within the food industry. By addressing key challenges associated with traditional enzymatic methods, this immobilization technique sets a new benchmark for biocatalyst design in the food processing industry. Full article
(This article belongs to the Special Issue Food Grade Immobilisation Systems for Enzymes)
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Review

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20 pages, 2819 KiB  
Review
Research Progress on Nanotechnology-Driven Enzyme Biosensors for Electrochemical Detection of Biological Pollution and Food Contaminants
by Liang Qu, Xue Zhang, Yanhong Chu, Yuyang Zhang, Zhiyuan Lin, Fanzhuo Kong, Xing Ni, Yani Zhao, Qiongya Lu and Bin Zou
Foods 2025, 14(7), 1254; https://doi.org/10.3390/foods14071254 - 3 Apr 2025
Viewed by 437
Abstract
Electrochemical biosensors have attracted widespread attention from researchers due to their simple and rapid operation. Recent advancements in nanobiotechnology have further enhanced their performance, with nanomaterials like graphene, carbon nanotubes, and metal nanoparticles being widely used as carriers for immobilizing enzymes, cells, and [...] Read more.
Electrochemical biosensors have attracted widespread attention from researchers due to their simple and rapid operation. Recent advancements in nanobiotechnology have further enhanced their performance, with nanomaterials like graphene, carbon nanotubes, and metal nanoparticles being widely used as carriers for immobilizing enzymes, cells, and DNA molecules. These materials improve stability, sensitivity, and selectivity, making biosensors more effective. This article reviews the introduction, principles, and classification of enzyme-based electrode sensors, as well as their research and application progress in the detection of food risk factors (including foodborne pathogens, biotoxins, drug residues, food additives, allergens, etc.). It also explores future prospects, including advancements in nanotechnology and enzyme immobilization techniques, highlighting their potential in food safety and beyond. Full article
(This article belongs to the Special Issue Food Grade Immobilisation Systems for Enzymes)
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41 pages, 2294 KiB  
Review
Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes
by Marcella Chalella Mazzocato and Jean-Christophe Jacquier
Foods 2024, 13(13), 2127; https://doi.org/10.3390/foods13132127 - 3 Jul 2024
Cited by 7 | Viewed by 2337
Abstract
The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via simple filtration. This literature review analysed approximately 120 articles, published [...] Read more.
The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via simple filtration. This literature review analysed approximately 120 articles, published on the Web of Science between 2000 and 2023, focused on enzyme immobilisation systems for beverage processing applications. The impact of immobilisation on enzymatic activity, including the effects on the chemical and kinetic properties, recyclability, and feasibility in continuous processes, was evaluated. Applications of these systems to beverage production, such as wine, beer, fruit juices, milk, and plant-based beverages, were examined. The immobilisation process effectively enhanced the pH and thermal stability but caused negative impacts on the kinetic properties by reducing the maximum velocity and Michaelis–Menten constant. However, it allowed for multiple reuses and facilitated continuous flow processes. The encapsulation also allowed for easy process control by simplifying the removal of the enzymes from the beverages via simple filtration, negating the need for expensive heat treatments, which could result in product quality losses. Full article
(This article belongs to the Special Issue Food Grade Immobilisation Systems for Enzymes)
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