Enzyme immobilization on nanomaterials in food industry: current status and future perspectives

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Enzyme immobilization enhances thermal stability and pH stability, addressing limitations in food processing.
Integrating nanotechnology with enzymes can increase reaction yields and processing speeds in food industry applications.
Nanomaterials serve as effective carriers for enzymes, optimizing their performance in various food production methods.
The combination of enzyme immobilization and nanotechnology promises new food products and improved sustainability in the industry.

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Review highlights enzyme immobilization's efficacy and nanotechnology's role in improving processing in food production.

Du et al. (2025) studied this question.

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