Nano/micro-encapsulated enzymes as engineered biocatalysts for the food industry

Abstract

Enzymes are indispensable tools in modern food processing, offering precise catalytic functions that improve product quality, texture, and preservation. Nevertheless, their industrial utility is often constrained by poor stability under thermal, oxidative, or acidic/alkaline conditions. Nano/microencapsulation technologies have emerged as robust strategies to overcome these limitations, enhancing enzyme resilience, prolonging activity, and enabling targeted delivery. This review presents a thorough examination of both established and novel encapsulation approaches for enzymes, i.e. coacervation, spray drying, liposomal systems, supercritical CO(2) processing, sol-gel techniques, and metal-organic frameworks. The role of various biomolecules e.g. polysaccharides, proteins, lipids, and nucleic acids in encapsulation systems is discussed in the context of improving enzyme protection and functional integration. Mechanisms for environmental shielding and stimulus-responsive release are also highlighted. Applications of encapsulated enzymes in diverse food sectors, including dairy, baking, beverages, meat processing, and functional food development, are explored, showcasing their potential in optimizing food formulation and processing efficiency. Although these technologies offer significant promise, hurdles like production scalability, material safety, economic feasibility, and regulatory compliance remain. Future research aimed at refining encapsulation systems and designing intelligent, cost-effective carriers will be pivotal in advancing the use of engineered enzymes in food technology.