Application of microfluidic technology in food processing

He, Shan; Joseph, Nikita; Feng, Shilun; Jellicoe, Matt; Raston, Colin L.

doi:10.1039/d0fo01278e

Cited by 62 publications

(27 citation statements)

References 72 publications

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“…The most simplified categorization of an emulsion is primarily oil in water (for example, mayonnaise) and water in oil (for example, butter) (Galus and Kadzińska 2015 ; He et al 2020a ). Generation of emulsion using conventional methods requires a tremendous amount of energy, mixing equipment, time, and raw material.…”

Section: Application Of Lab-on-a-chip Devices In the Food Industrymentioning

confidence: 99%

“…Although studies using VFD for food production and processing are scarce, a lot of scope lies in the effective scale-up of this technique due to low cost and easy operation. The cost of LOC devices ranges between $ 15,000–$ 17,000 compared to $ 150,000 for a high-pressure microfluidic device (He et al 2020a ). The VFD technology has also been successfully implemented for enzymatic hydrolysis of milk protein from 3 h to 20 min and pasteurization time from 30 to 10 min thereby suggesting its high potential (He et al 2019 ).…”

Section: Application Of Lab-on-a-chip Devices In the Food Industrymentioning

confidence: 99%

See 1 more Smart Citation

Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review

Sridhar

Kapoor

Kumar³

et al. 2021

Environ Chem Lett

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Section: Application Of Lab-on-a-chip Devices In the Food Industrymentioning

confidence: 99%

Section: Application Of Lab-on-a-chip Devices In the Food Industrymentioning

confidence: 99%

Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review

Sridhar

Kapoor

Kumar³

et al. 2021

Environ Chem Lett

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“…The use of microfluidic devices can easily achieve high-throughput and controllable production of droplets. This method has been widely used in the fields of biomedicine, 1 food science, 2 and material synthesis. 3 At present, the commonly used microfluidic devices include T-junction, 4 flow-focusing, 5 and step-emulsification devices.…”

Section: Introductionmentioning

confidence: 99%

Formation of droplets of shear‐thinningnon‐Newtonianfluids in a step‐emulsification microdevice

Liu

Jiang³

et al. 2021

AIChE Journal

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In this paper, the formation mechanism of droplets of shear-thinning non-Newtonian fluids in a step-emulsification microdevice is studied experimentally, by using aqueous solutions of sodium carboxymethyl cellulose (CMC) as the dispersed phase and cyclohexane as the continuous phase. According to the evolution of the front-end length of the dispersed thread over time, the droplet generation process is divided into three stages: the two-dimensional expansion stage, the three-dimensional rapid expansion stage, and the necking stage. The influence of the dispersed phase flow rate Q d and CMC concentration c on droplet formation is described. The results show that the addition of CMC in the aqueous solution increases the viscosity of the dispersed phase and slows down the evolution of the dispersed phase, thereby resulting in the increase of the droplet size. Finally, a droplet volume prediction model considering non-Newtonian characteristics is proposed, and the formation of satellite droplets is analyzed.

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“…Encapsulation technology has shown to be an attractive strategy to entrap the bioactive compounds within a carrier, which can improve their stability during food processing, storage and gastrointestinal absorption [15][16][17][18]. Microfluidics has become a trending topic in innovative food processing in recent years, with nutrients encapsulation being an emerging application of the microfluidic technique [19]. Microfluidics particularly focuses on accurate control over minute volumes of fluids within a system of microchannels [20,21].…”

Section: Introductionmentioning

confidence: 99%

“…Microfluidics particularly focuses on accurate control over minute volumes of fluids within a system of microchannels [20,21]. This makes it possible to alter the way of working with dispersed food systems, and inherently manipulate structures at a micro-level [19].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Yao

Lin

Chee

et al. 2021

Foods

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Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.

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Application of microfluidic technology in food processing

Abstract: Microfluidic technology is interdisciplinary with a diversity of applications including in food processing.

Cited by 62 publications

References 72 publications

Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review

Lab-on-a-chip technologies for food safety, processing, and packaging applications: a review

Formation of droplets of shear‐thinningnon‐Newtonianfluids in a step‐emulsification microdevice

Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

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