Chapter 9 - Implementation of nanobiocatalysis in food industry

Abstract

The latest green technologies in the food industry are superior to chemical methods due to rapid technological advancements and a heightened focus on food safety. Enzymes are able to reduce the need for chemical reactions but are sensitive to their surroundings, such as pH and temperature effects. In addition, the reuse of enzymes is an extremely unlikely possibility. Nanobiocatalysis is a novel method that combines biotechnology and nanotechnology to achieve desirable outcomes in bioprocessing applications. These outcomes include enhanced enzyme stability, activity, and capacity, as well as improved engineering efficiency. Enzymes that have been immobilized have their catalytic activity preserved while being encased in a matrix that allows them to be used multiple times without losing their effectiveness. The food industry has found many uses for nanobiocatalysts, including in the extraction, production, purification, clarification, and packaging of a wide variety of products. In addition, the high sensitivity of nanobiocatalysts has made them useful for identifying individual contaminants in food, including pathogens, metals, antibiotics, metabolites, and traces of pesticides. This chapter discusses the various nanobiocatalysts, including polymeric, silica, carbon, and metallic nanocarriers, and their latest developments in order to control the enzyme activity. It also delves into the assimilation of nanotechnology with food enzymes, the synthesis and application of nanobiocatalysts by using nanomaterials, as well as the legal prospects and possible risks of nanomaterials in the food industry.