Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized
enzymes has a great potential in several food industries due to their excellent functional properties, simple
processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit
some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties
act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely
used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the
free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the
mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive
nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In
order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization.
Recently, much attention has been directed towards the research on the potentiality of the immobilized
enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods
that is presently used in the food industry and other applications. Various types of nanomaterials such as
nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization
methods. However, several numbers of immobilized enzymes are used in the food industries to improve
the processing methods which not only reduce the production cost but also the effluents from the industry.
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