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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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Thirty-five isolates belonging to the various genus of bacteria family were isolated from 25 different soil samples from various industrial areas from different districts of Tamil Nadu. One out of them were identified as P.aeruginosa (P1) and screened for pyocyanin production using submerged fermentation. The Pyocyanin production reached µg/ml on modified pseudomonas broth. The identification of strain was confirmed by 16s rRNA, the similarity with other strains available in the database was 98% (FDAARGOS_767). P1 was accessed at gene bank with accession number CP041008.1. Identification of the PhzM gene encoding PhzM enzyme was carried out using gene-specific primer followed by PCR. 190bp size gene was amplified using PCR. PhzM gene was confirmed and similarity with (FDAARGOS_767) strain was 100% in the database. Pyocyanin was extracted by standard chloroform extraction method, purified by HPLC (C17 column) and characterized by UV-Vis absorption spectroscopy, Particle size, zeta potential, FT-IR and LC-MS. The SEM analysis of pyocyanin pigment showed the particle size of microencapsulated pyocyanin. The cytotoxic effect of pyocyanin was investigated using VERO cells and it showed a concentration-response relationship between the concentration and cell viability the cytotoxicity increased gradually with the increase of its concentration.

A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted at the levels of 10 %, 20 % and 30 % by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The raw materials used in the fabrication of chocolate were subjected to analysed for Peroxide value (PV), Acid Value (AV) and Free Fatty Acid (FFA) content and were found to have desirable oxidative stability.