Comprehensive review on potential applications of microfluidization in food processing

Microfluidizer is one of the emerging processing technologies which has brought tremendous and desirable changes in food matrix. By generating high cavitation, shear, velocity impact and turbulent forces, microfluidizer brought structural modifications in food which led to significant improvements i...

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Bibliographic Details
Published in:Food science and biotechnology 2022, 31(1), , pp.17-36
Main Authors: Kumar, Anit, Dhiman, Atul, Suhag, Rajat, Sehrawat, Rachna, Upadhyay, Ashutosh, McClements, David Julian
Format: Article
Language:English
Subjects:
Bioavailability
Cavitation
Cereals
Chemistry
Chemistry and Materials Science
Dairy products
Emulsions
Flavor
Flavors
Food
Food matrix
Food processing
Food Science
Formulations
Fruit juices
Nanoparticles
Novel foods
Nutrition
Review
Rheological properties
Sensory evaluation
Sensory properties
Starches
Yolk
식품과학
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Summary:Microfluidizer is one of the emerging processing technologies which has brought tremendous and desirable changes in food matrix. By generating high cavitation, shear, velocity impact and turbulent forces, microfluidizer brought structural modifications in food which led to significant improvements in physicochemical, functional, nutritional, rheological and sensory properties of food products without affecting their natural flavour. Reduction in particle size and thereby increase in surface area has brought these unique modifications. Microfluidization also improved bioavailability and bioaccessibility of bioactives by making them more exposed. Applications of microfluidizer includes stable emulsion/suspension formation, encapsulation, and nanoparticle production. It has also shown its preservation potential by inactivating enzymes and microbes thus improving food stability. The present review comprehensively discusses the working principle and effect of microfluidizer on dairy products, fruit juices, cereals, starches, egg yolk, emulsions, suspensions, and other novel products formulations. Microfluidization has opened a new channel for developing novel food ingredients non-thermally.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-021-01010-x