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Microfluidics potential for developing food-grade microstructures through emulsification processes and their
Clara Fuciños1, Andrea Rodríguez-Sanz1, Esther García-Caamaño1
1Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain.
Food Research International (Ottawa, Ont.)
|September 10, 2023
Summary
Microfluidic systems offer advanced methods for creating food microstructures to enhance bioactive compound delivery and improve product palatability. Challenges remain in scaling these precise encapsulation techniques for industrial food applications.
Area of Science:
- Food science and technology
- Chemical engineering
- Materials science
Background:
- The food industry faces challenges in increasing the bioavailability of bioactive compounds.
- Microstructures for encapsulation are a proposed solution for compound transport in food and the gastrointestinal tract.
Approach:
- This review discusses microfluidic systems for creating food microstructures via emulsification.
- Microfluidics offers advantages like reduced waste, lower cost, and precise control over particle dispersion.
- Key parameters for microfluidic emulsification include low Reynolds number (Re < 250) and specific fluid viscosity (0.3–1400 mPa·s).
Key Points:
- Microfluidic systems enable the synthesis of various food-grade microstructures, including microemulsions, lipid microparticles, microgels, liposomes, niosomes, and polymersomes.
- These systems are particularly effective for encapsulating bacterial cells for controlled delivery and release.
- Challenges include identifying suitable food-grade fluids for microfluidic systems and achieving industrial-scale implementation.
Conclusions:
- Microfluidics provides a repeatable and efficient method for producing microstructures that enhance food product palatability.
- Despite advancements, scaling microfluidic encapsulation technologies for widespread industrial food applications remains a significant hurdle.
