Immobilization technique is used for preservation of enzymes. Here we are using different colors of natural dye in this technique.
Our major emphasis would be to create beads of different colors which will act as different carriers for essential enzymes. The
need for using colourful dye is because when we need to preserve more than one enzyme then it is helpful in identification of that
which enzyme is to be preserved and in which color. Here we used natural dye because most of the chemical dyes are carcinogenic
in nature and may alter the nature of preserved enzyme. For this different plant products like mint leaf, rose petal, beat root
and Carrot are used for the extraction of dye. In this research studies, we have identified, extracted, characterized, optimized
and standardized the natural dyes from plant and microbial sources and we did a comparative study between natural dyes and
artificial dyes with respect to different solvent systems like petroleum ether, diethyl ether, acetone, chloroform, ethanol and water
systems. The extraction methodologies, characterization, MIC (minimum inhibitory concentration), and solubility studies will
be discussed. These immobilization studies will help us to use this application in a variety of fields like in wine stabilization, in
modifying the shelf life of food and other natural products which degrade quickly and are difficult to preserve under natural
conditions. Here sodium Alginate beads are being used so that there is good number of beads formation and that will help for the
proper entrapment of the essential enzymes required for an important reaction in Bio-systems.
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