Development of Immobilized Enzymes for Food Applications

Enzymes offer the potential for many exciting applications, and their use in food processing can modify/improve the functional, nutritional, and sensory properties of food and beverages. Moreover, the application of enzymes in the food industry usually represents an alternative to the traditional chemical-based technology. However, all of the desirable enzymes characteristics and their widespread industrial applications are often hampered by their limited operational stability and lack of recovery. These drawbacks can be overcome by the technique of immobilization, which is achieved by fixing the enzyme to or within water-insoluble inert supports. Compared with their free forms, immobilized enzymes are generally more convenient to handle, allowing for easier separation, thus avoiding protein contamination of the product. Immobilization also facilitates the efficient recovery and reuse of costly enzymes, and promotes their use in continuous bioreactors. A further benefit is the enhanced stability of the biocatalyst, both under storage and operational conditions. This Special Issue is open to all contributions aimed at exploring the various enzyme immobilization methods, the need for enzyme immobilization, and their use in the food industry.

Dr. Katia Liburdi
Dr. Ilaria Benucci
Guest Editors

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 250 words) can be sent to the Editorial Office for assessment.

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.