A Review on Encapsulation and Immobilization Technologies for Controlled Enzyme Release in Meat Tenderization

Although enzymatic tenderization has proven to be one of the best methods for enhancing the quality of tough meat cuts, its industrial use is still restricted because of issues including unchecked proteolysis, the formation of off flavours, and uneven textural results. Technologies for encapsulation and immobilization present a viable way to manage enzyme activity, control diffusion, boost stability, and increase consistency while tenderizing meat. Despite clear benefits, there are still significant technological obstacles, such as a lack of food-grade carriers, a poor comprehension of the release kinetics within meat, a lack of comparative studies with free enzymes, and a lack of validated models explaining the interactions between enzymes and meat. Current developments in encapsulation and immobilization methods for proteolytic enzymes used in meat tenderization are critically assessed in this review. In order to optimize enzyme delivery systems that improve meat texture, sensory qualities, safety, and industrial scalability, it is critical to fill in the knowledge gaps regarding the science underlying carrier materials, controlled release mechanisms, and the impact of encapsulation and immobilization on enzymatic activity, specificity, and physicochemical properties of meat. The review concludes by outlining future research directions necessary to promote the use of encapsulated and immobilized enzymes in contemporary meat tenderization.