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Comprehensive review on potential applications of microfluidization in food processing
Anit Kumar1, Atul Dhiman2, Rajat Suhag2
1Department of Food Technology, School of Chemical Technology, Harcourt Butler Technical University, Kanpur, Uttar Pradesh 208002 India.
Food Science and Biotechnology
|January 21, 2022
Summary
Microfluidizer technology significantly enhances food properties through structural modifications, improving nutritional and sensory aspects without altering flavor. This advanced processing also boosts the bioavailability of beneficial compounds in various food products.
Area of Science:
- Food Science and Technology
- Biotechnology
- Materials Science
Background:
- Microfluidization is an innovative processing technology impacting food matrices.
- It utilizes high cavitation, shear, velocity impact, and turbulent forces for structural modification.
- These forces lead to significant improvements in food properties without compromising natural flavor.
Purpose of the Study:
- To comprehensively review the working principles and effects of microfluidization on diverse food products.
- To highlight microfluidization's role in enhancing physicochemical, functional, nutritional, rheological, and sensory attributes.
- To explore its applications in stable emulsion/suspension formation, encapsulation, nanoparticle production, and preservation.
Main Methods:
- Review of scientific literature on microfluidizer technology in food processing.
- Analysis of studies detailing the impact of microfluidization on food structure and properties.
- Compilation of data on applications including emulsion/suspension formation, encapsulation, and preservation.
Main Results:
- Microfluidization induces structural changes, reducing particle size and increasing surface area.
- This leads to enhanced physicochemical, functional, nutritional, rheological, and sensory properties of food.
- Improved bioavailability and bioaccessibility of bioactives, effective enzyme/microbe inactivation, and stable formulations are key outcomes.
Conclusions:
- Microfluidization offers non-thermal processing for novel food ingredient development.
- It significantly improves food quality, stability, and the efficacy of bioactive compounds.
- This technology presents a new avenue for innovative food product formulation and enhancement.
