Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications
The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Micro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3727 |
| _version_ | 1797465274924924928 |
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| author | Ruojun Mu Nitong Bu Jie Pang Lin Wang Yue Zhang |
| author_facet | Ruojun Mu Nitong Bu Jie Pang Lin Wang Yue Zhang |
| author_sort | Ruojun Mu |
| collection | DOAJ |
| description | The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Microfluidics is an advanced technology for controlling fluids in a microscale channel (1~100 μm), which integrates engineering, physics, chemistry, nanotechnology, etc. This technology allows unit operations to occur in devices that are closer in size to the expected structural elements. Therefore, microfluidics is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods. This review concentrates on the recent developments of microfluidic systems and their novel applications in food science and technology, including microfibers/films via microfluidic spinning technology for food packaging, droplet microfluidics for food micro-/nanoemulsifications and encapsulations, etc. |
| first_indexed | 2024-03-09T18:19:13Z |
| format | Article |
| id | doaj.art-064fa38c0031423d91ad9bf118547665 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:19:13Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-064fa38c0031423d91ad9bf1185476652023-11-24T08:23:20ZengMDPI AGFoods2304-81582022-11-011122372710.3390/foods11223727Recent Trends of Microfluidics in Food Science and Technology: Fabrications and ApplicationsRuojun Mu0Nitong Bu1Jie Pang2Lin Wang3Yue Zhang4College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaDepartment of Engineering Mechanics, Tsinghua University, Beijing 100084, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaThe development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Microfluidics is an advanced technology for controlling fluids in a microscale channel (1~100 μm), which integrates engineering, physics, chemistry, nanotechnology, etc. This technology allows unit operations to occur in devices that are closer in size to the expected structural elements. Therefore, microfluidics is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods. This review concentrates on the recent developments of microfluidic systems and their novel applications in food science and technology, including microfibers/films via microfluidic spinning technology for food packaging, droplet microfluidics for food micro-/nanoemulsifications and encapsulations, etc.https://www.mdpi.com/2304-8158/11/22/3727microfluidicsmicroencapsulationspinning technologyfunctional foodemulsions |
| spellingShingle | Ruojun Mu Nitong Bu Jie Pang Lin Wang Yue Zhang Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications Foods microfluidics microencapsulation spinning technology functional food emulsions |
| title | Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications |
| title_full | Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications |
| title_fullStr | Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications |
| title_full_unstemmed | Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications |
| title_short | Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications |
| title_sort | recent trends of microfluidics in food science and technology fabrications and applications |
| topic | microfluidics microencapsulation spinning technology functional food emulsions |
| url | https://www.mdpi.com/2304-8158/11/22/3727 |
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