Immobilized enzymes are currently being rapidly developed and are widely used in juice clarification. Immobilized enzymes have many advantages, and they show great advantages in juice clarification. The commonly used methods for immobilizing enzymes include adsorption, entrapment, covalent bonding, and cross-linking. Different immobilization methods are adopted for different enzymes to accommodate their different characteristics. This article systematically reviews the methods of enzyme immobilization and the use of immobilized supports in juice clarification. In addition, the mechanisms and effects of clarification with immobilized pectinase, immobilized laccase, and immobilized xylanase in fruit juice are elaborated upon. Furthermore, suggestions and prospects are provided for future studies in this area.

In this work, different kinds of ionic liquids and reaction conditions for the extraction of lipid from microalgae biomass were optimized and repeated use of ionic liquids for microalgal lipid extraction was evaluated. Morphological changes of microalgae cells were compared in terms of pre- and post-treatment to understand the mechanisms of ionic liquid treatment. Ionic liquid [BMIM][MeSO₄] showed the best lipid extraction efficiency at 70°C and with reaction time of 2 hours. The ratios (ILs : methanol) of 1 : 7 and 1 : 3 were the optimum ratios to complete the extraction of the lipids from microalgae. The initial 50% volume fraction of [BMIM][MeSO₄] was 16.04% of dry weight, which showed the highest five average extraction rates. The loss of ionic liquid in the reaction system and the increase in water content of ionic liquids were considered as the main reasons for the decrease in the extraction rate. It is suggested that the potential of lipid extraction in this IL-methanol co-solvent system is promising due to the high efficiency, low cost, safety, environmental protection, and other characteristics.