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Immobilization on solid supports is a technique that has been used more in studies and in the food industries. It has advantages and limitations, which leads several researchers to seek improvement and adjustment of this technique. This paper aims to examine the development of research on different applications of immobilization on solid supports in the food industries and also which compounds or microorganisms are being most used for immobilization. Thus, a systematic literature review was conducted, resulting in 30 relevant papers, read in full to be analyzed. As a result, four applications and six immobilizing compounds / microorganisms were obtained. Retention / extraction and production of compounds were the main applications of this technique, and the enzyme the most immobilized microorganism according to the study.

Imobilização em suportes sólidos para aplicação na indústria alimentícia