João Pedro Brasil Oliveira, Ana Lúcia Pontes Freitas


Immobilized enzymes have emerged as biocatalysts capable of being used in several industry segments. Currently, the demand for enzymes in the food industry has grown considerably, moving billions of dollars. In this context, the aim of this study was to perform a technological prospection of the use of immobilized enzymes in food technology. For scientific and technological mapping, searches were performed on the basis of ScienceDirect journals, and on the INPI, WIPO, USPTO and EPO patent banks. By analyzing the results of the search on the EPO basis, it was possible to observe that the first patents were published in the early 1970s. In addition, China is the country with the highest number of patents in the area. The most frequent IPCs codes in the patents analyzed were those in section C (Chemistry and metallurgy) and A (Human necessities). Regarding the application, immobilized biocatalysts were used mainly for food processing. In Brazil, few patents’ deposits were reported in the area. In general, there is a great prospect for the application of the immobilized biocatalysts in the food industry.


Immobilization; Industry; Patents

Texto completo:



AMARAL-FONSECA, M. et al. Optimization of simultaneous saccharification and isomerization of dextrin to high fructose syrup using a mixture of immobilized amyloglucosidase and glucose isomerase. Catalysis Today, v. 362, p. 175-183, 2021.

BEZERRA, C. S. et al. Enzyme immobilization onto renewable polymeric matrixes: Past, present, and future trends. Journal of Applied Polymer Science, v. 132, n. 26, 2015.

BILAL, M.; IQBAL, H. M. N. State-of-the-art strategies and applied perspectives of enzyme biocatalysis in food sector—current status and future trends. Critical reviews in food science and nutrition, v. 60, n. 12, p. 2052-2066, 2020.

CHAPMAN, J.; ISMAIL, A. E.; DINU, C. Z. Industrial applications of enzymes: Recent advances, techniques, and outlooks. Catalysts, v. 8, n. 6, p. 238, 2018.

COLLAÇO, A. C. A. et al. Development of an integrated process involving palm industry co-products for monoglyceride/diglyceride emulsifier synthesis: Use of palm cake and fiber for lipase production and palm fatty-acid distillate as raw material. LWT, v. 135, p. 110039, 2021.

CONTESINI, F. J. et al. Potential applications of carbohydrases immobilization in the food industry. International Journal of Molecular Sciences, v. 14, n. 1, p. 1335-1369, 2013.

DIAS, C. G.; ALMEIDA, R. B. Produção científica e produção tecnológica: transformando um trabalho científico em pedidos de patente. Einstein (São Paulo), v. 11, n. 1, p. 1-10, 2013.

DICOSIMO, R. et al. Industrial use of immobilized enzymes. Chemical Society Reviews, v. 42, n. 15, p. 6437-6474, 2013.

GIESE, E. C. Biocatalisadores imobilizados: Prospecção de inovações tecnológicas na última década. Revista GEINTEC-Gestão, Inovação e Tecnologias, v. 5, n. 3, p. 2296-2307, 2015.

IYER, P. V.; ANANTHANARAYAN, L. Enzyme stability and stabilization—aqueous and non-aqueous environment. Process biochemistry, v. 43, n. 10, p. 1019-1032, 2008.

JÜRGENS, B.; HERRERO-SOLANA, V. Espacenet, Patentscope and Depatisnet: A comparison approach. World Patent Information, v. 42, p. 4-12, 2015.

KIM, J. et al. Enzymatic preparation of food‐grade l‐α‐glycerylphosphorylcholine from soy phosphatidylcholine or fractionated soy lecithin. Biotechnology progress, v. 36, n. 1, p. e2910, 2020.

KUMAR, A.; SINGH, S. Directed evolution: tailoring biocatalysts for industrial applications. Critical reviews in biotechnology, v. 33, n. 4, p. 365-378, 2013.

LUZZI, G. et al. Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products. International Journal of Dairy Technology, v. 73, n. 3, p. 502-512, 2020.

MEHTA, A. et al. The lipases and their applications with emphasis on food industry. In: Microbial biotechnology in food and health. Academic Press, 2021. p. 143-164.

NGUYEN, H. H. et al. Immobilized enzymes in biosensor applications. Materials, v. 12, n. 1, p. 121, 2019.

PARANHOS, R. C. S.; RIBEIRO, N. M. Importância da prospecção tecnológica em base em patentes e seus objetivos da busca. Cadernos de Prospecção, v. 11, n. 5, p. 1274, 2018.

PATEL, A. K.; SINGHANIA, R. R.; PANDEY, A. Novel enzymatic processes applied to the food industry. Current Opinion in Food Science, v. 7, p. 64-72, 2016.

SHELDON, R. A.; VAN PELT, S. Enzyme immobilisation in biocatalysis: why, what and how. Chemical Society Reviews, v. 42, n. 15, p. 6223-6235, 2013.

SILVA, M. J. A. et al. Lipozyme TL IM as catalyst for the synthesis of eugenyl acetate in solvent-free acetylation. Applied biochemistry and biotechnology, v. 176, n. 3, p. 782-795, 2015.

TAVANO, O. L. Protein hydrolysis using proteases: An important tool for food biotechnology. Journal of Molecular Catalysis B: Enzymatic, v. 90, p. 1-11, 2013.


  • Não há apontamentos.

Direitos autorais 2021 Revista INGI - Indicação Geográfica e Inovação

Licença Creative Commons
Esta obra está licenciada sob uma licença Creative Commons Atribuição - Não comercial - Compartilhar igual 4.0 Internacional.

Licença Creative Commons
Revista INGI - Indicação Geográfica e Inovação. A Revista INGI está licenciada com a Licença Creative Commons - Atribuição-NãoComercial 4.0 Internacional

ISSN: 2594-8288

qualis B3

Com DOI por artigo.

Esta Revista é uma publicação da Associação Acadêmica de Propriedade Intelectual - API - 

A REVISTA INGI está cadastrada nos sistemas: