Encapsulates for Food Bioconversions and Metabolite Production

  • Véronique Breguet
  • Vojislav Vojinovic
  • Ian W. MarisonEmail author


The control of production costs in the food industry must be very strict as a result of the relatively low added value of food products. Since a wide variety of enzymes and/or cells are employed in the food industry for starch processing, cheese making, food preservation, lipid hydrolysis and other applications, immobilization of the cells and/or enzymes has been recognized as an attractive approach to improving food processes while minimizing costs. This is due to the fact that biocatalyst immobilization allows for easier separation/purification of the product and reutilization of the biocatalyst. The advantages of the use of immobilized systems are many, and they have a special relevance in the area of food technology, especially because industrial processes using immobilized biosystems are usually characterized by lower capital/energy costs and better logistics. The main applications of immobilization, related to the major processes of food bioconversions and metabolite production, will be described and discussed in this chapter.


Immobilize Cell Alginate Bead Gluconic Acid Lactic Acid Production Volumetric Productivity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Véronique Breguet
    • 1
  • Vojislav Vojinovic
    • 2
  • Ian W. Marison
    • 3
    Email author
  1. 1.Baxter BioScience Manufacturing SarlNeuchatelSwitzerland
  2. 2.Nestec SA (Nestle Research Centre)LausanneSwitzerland
  3. 3.School of BiotechnologyDublin City UniversityGlasnevin, Dublin 9Ireland

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