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Fuciños C, Rodríguez-Sanz A, García-Caamaño E, Gerbino E, Torrado A, Gómez-Zavaglia A, Rúa ML. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application. Food Res Int 2023; 172:113086. [PMID: 37689862 DOI: 10.1016/j.foodres.2023.113086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 09/11/2023]
Abstract
The food sector continues to face challenges in developing techniques to increase the bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating diverse compounds has been proposed as a technological solution for their transport both in food and into the gastrointestinal tract. The present review discusses the primary elements that influence the emulsification process in microfluidic systems to form different microstructures for food applications. In microfluidic systems, reactions occur within small reaction channels (1-1000 μm), using small amounts of samples and reactants, ca. 102-103 times less than conventional assays. This geometry provides several advantages for emulsion and encapsulating structure production, like less waste generation, lower cost and gentle assays. Also, from a food application perspective, it allows the decrease in particle dispersion, resulting in a highly repeatable and efficient synthesis method that also improves the palatability of the food products into which the encapsulates are incorporated. However, it also entails some particular requirements. It is important to obtain a low Reynolds number (Re < approx. 250) for greater precision in droplet formation. Also, microfluidics requires fluid viscosity typically between 0.3 and 1400 mPa s at 20 °C. So, it is a challenge to find food-grade fluids that can operate at the micro-scale of these systems. Microfluidic systems can be used to synthesise different food-grade microstructures: microemulsions, solid lipid microparticles, microgels, or self-assembled structures like liposomes, niosomes, or polymersomes. Besides, microfluidics is particularly useful for accurately encapsulating bacterial cells to control their delivery and release on the action site. However, despite the significant advancement in these systems' development over the past several years, developing and implementing these systems on an industrial scale remains challenging for the food industry.
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Affiliation(s)
- Clara Fuciños
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain.
| | - Andrea Rodríguez-Sanz
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esther García-Caamaño
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina
| | - Ana Torrado
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina.
| | - María L Rúa
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
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2
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Li X, You B, Shum HC, Chen CH. Future foods: Design, fabrication and production through microfluidics. Biomaterials 2022; 287:121631. [PMID: 35717791 DOI: 10.1016/j.biomaterials.2022.121631] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/12/2022] [Accepted: 06/09/2022] [Indexed: 11/02/2022]
Abstract
Many delicious foods are soft matter systems with health ingredients and unique internal structures that provide rich nutrition, unique textures, and popular flavors. Obtaining these special properties in food products usually requires specialized processes. Microfluidic technologies have been developed to physically manipulate liquids to produce a broad range of microunits, providing a suitable approach for precise fabrication of functional biomaterials with desirable interior structures in a bottom-up fashion. In this review, we present how microfluidics has been applied to produce gel-based structures and highlight their use in fabricating novel foods, focusing on, among others, cultured meat as a rapidly growing field in food industry. We first discuss the behaviors of food liquids in microchannels for fluidic structure design. Then, different types of microsized building blocks with specific geometries fabricated through microfluidics are introduced, including particles (point), fibers (line), and sheets (plane). These well-defined units can encapsulate or interact with cells, forming microtissues to construct meat products with desirable architectures. After that, we review approaches to scale up microfluidic devices for mass production of the hydrogel building blocks and highlight the challenges associated with bottom-up food production.
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Affiliation(s)
- Xiufeng Li
- Advanced Biomedical Instrumentation Centre, Hong Kong Science Park, Shatin, New Territories, Hong Kong, China
| | - Baihao You
- Department of Biomedical Engineering, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon Tong, Hong Kong, China
| | - Ho Cheung Shum
- Advanced Biomedical Instrumentation Centre, Hong Kong Science Park, Shatin, New Territories, Hong Kong, China; Department of Mechanical Engineering, University of Hong Kong, Pokfulam Road, Hong Kong, China.
| | - Chia-Hung Chen
- Department of Biomedical Engineering, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon Tong, Hong Kong, China; City University of Hong Kong, Shenzhen Research Institute, 8 Yuexing 1st Road, Shenzhen Hi-tech Industrial Park, Nanshan District, Shenzhen, China.
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3
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Yu S, Zeng W, Xu S, Zhou J. Expediting the growth of plant-based meat alternatives by microfluidic technology: identification of the opportunities and challenges. Curr Opin Biotechnol 2022; 75:102720. [DOI: 10.1016/j.copbio.2022.102720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 02/13/2022] [Accepted: 03/01/2022] [Indexed: 11/03/2022]
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4
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Dias Meirelles AA, Rodrigues Costa AL, Michelon M, Viganó J, Carvalho MS, Cunha RL. Microfluidic approach to produce emulsion-filled alginate microgels. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110812] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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5
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Porto Santos T, Cejas CM, Cunha RL. Microfluidics as a tool to assess and induce emulsion destabilization. SOFT MATTER 2022; 18:698-710. [PMID: 35037925 DOI: 10.1039/d1sm01588e] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Microfluidic technology enables judicious control of the process parameters on a small length scale, which in turn allows speeding up the destabilization of emulsion droplets interface in microfluidic devices. In this light, microfluidic channels can be used as an efficient tool to assess emulsion stability and to observe the behavior of the droplets immediately after their formation, enabling to determine whether or not they are prone to re-coalescence. Observation of the droplets after emulsifier adsorption also allows the investigation of emulsion stability over time. Both evaluations would contribute to determine emulsion stability aiming at specific applications in food and pharmaceutical industries. Furthermore, emulsion coalescence can also be performed under extremely controlled conditions within the microfluidic devices in order to explore emulsion droplets as micro-reactors (for regulated biological and chemical assays). Such microfluidic procedures can be performed either in confined environments or under dynamic flow conditions. Under confined environments, droplets are observed in fixed positions simulating different environmental conditions. On the other hand, with the scrutiny of emulsions under dynamic flow processes, it is possible to determine the behavior of the droplets when subjected to shear forces, comparable to those experienced in conventional emulsification techniques or even in pumping operations. Given the above, this paper reviews different microfluidic techniques (such as changing channel geometry or wettability) hitherto used to destabilize emulsions, mainly focusing on the specificities of each study, whether the droplets are destabilized in confined or dynamic flow processes. Thereby, by going deeper into this review, readers will be able to identify different strategies for emulsion destabilization (in order to understand stabilizing mechanisms or even to apply these droplets as micro-reactors), as this paper shows the particularities of the most recent studies and elucidates the current state-of-the-art of this microfluidic-related application.
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Affiliation(s)
- Tatiana Porto Santos
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil.
| | - Cesare M Cejas
- Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil.
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Carvalho BG, Ceccato BT, Michelon M, Han SW, de la Torre LG. Advanced Microfluidic Technologies for Lipid Nano-Microsystems from Synthesis to Biological Application. Pharmaceutics 2022; 14:141. [PMID: 35057037 PMCID: PMC8781930 DOI: 10.3390/pharmaceutics14010141] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/23/2021] [Accepted: 12/30/2021] [Indexed: 12/17/2022] Open
Abstract
Microfluidics is an emerging technology that can be employed as a powerful tool for designing lipid nano-microsized structures for biological applications. Those lipid structures can be used as carrying vehicles for a wide range of drugs and genetic materials. Microfluidic technology also allows the design of sustainable processes with less financial demand, while it can be scaled up using parallelization to increase production. From this perspective, this article reviews the recent advances in the synthesis of lipid-based nanostructures through microfluidics (liposomes, lipoplexes, lipid nanoparticles, core-shell nanoparticles, and biomimetic nanovesicles). Besides that, this review describes the recent microfluidic approaches to produce lipid micro-sized structures as giant unilamellar vesicles. New strategies are also described for the controlled release of the lipid payloads using microgels and droplet-based microfluidics. To address the importance of microfluidics for lipid-nanoparticle screening, an overview of how microfluidic systems can be used to mimic the cellular environment is also presented. Future trends and perspectives in designing novel nano and micro scales are also discussed herein.
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Affiliation(s)
- Bruna G. Carvalho
- Department of Material and Bioprocess Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas 13083-852, Brazil; (B.G.C.); (B.T.C.)
| | - Bruno T. Ceccato
- Department of Material and Bioprocess Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas 13083-852, Brazil; (B.G.C.); (B.T.C.)
| | - Mariano Michelon
- School of Chemical and Food Engineering, Federal University of Rio Grande (FURG), Rio Grande 96203-900, Brazil;
| | - Sang W. Han
- Center for Cell Therapy and Molecular, Department of Biophysics, Federal University of São Paulo (UNIFESP), São Paulo 04044-010, Brazil;
| | - Lucimara G. de la Torre
- Department of Material and Bioprocess Engineering, School of Chemical Engineering, University of Campinas (UNICAMP), Campinas 13083-852, Brazil; (B.G.C.); (B.T.C.)
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7
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Logesh D, Vallikkadan MS, Leena MM, Moses J, Anandharamakrishnan C. Advances in microfluidic systems for the delivery of nutraceutical ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Droplet formation in oval microchannels with a double T junction: a CFD and experimental study. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2021. [DOI: 10.1007/s43153-021-00133-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Zhang Y, Zhou N. Electrochemical Biosensors Based on Micro‐fabricated Devices for Point‐of‐Care Testing: A Review. ELECTROANAL 2021. [DOI: 10.1002/elan.202100281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yuting Zhang
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
| | - Nandi Zhou
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education School of Biotechnology Jiangnan University Wuxi 214122 China
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10
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Jolvis Pou KR, Raghavan V, Packirisamy M. Applications of microfluidic technology in food sector: A bibliometric analysis. COLLNET JOURNAL OF SCIENTOMETRICS AND INFORMATION MANAGEMENT 2021. [DOI: 10.1080/09737766.2021.1989989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- K. R. Jolvis Pou
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue Montreal, Quebec, H9X 3V9, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue Montreal, Quebec, H9X 3V9, Canada
| | - Muthukumaran Packirisamy
- Department of Mechanical, Industrial and Aerospace Engineering, Concordia University, Montreal, Quebec, H3G 1M8, Canada
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11
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He S, Joseph N, Feng S, Jellicoe M, Raston CL. Application of microfluidic technology in food processing. Food Funct 2021; 11:5726-5737. [PMID: 32584365 DOI: 10.1039/d0fo01278e] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Microfluidic technology is interdisciplinary with a diversity of applications including in food processing. The rapidly growing global population demands more advanced technologies in food processing to produce more functional and safer food, and for such processing microfluidic devices are a popular choice. This review critically critiques the state-of-the-art designs of microfluidic devices and their applications in food processing, and identifies the key research trends and future research directions for maximizing the value of microfluidic technology. Capillary, planar, and terrace droplet generation systems are currently used in the design of microfluidic devices, each with their strengths and weaknesses as applied in food processing, for emulsification, food safety measurements, and bioactive compound extraction. Conventional channel-based microfluidic devices are prone to clogging, and have high labor costs and low productivity, and their "directional pressure" restricts scaling-up capabilities. These disadvantages can be overcome by using "inside-out centrifugal force" and the new generation continuous flow thin-film microfluidic Vortex Fluidic Device (VFD) which facilitates translating laboratory processing into commercial products. Also highlighted is controlling protein-polysaccharide interactions and the applications of the produced ingredients in food formulations as targets for future development in the field.
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Affiliation(s)
- Shan He
- Department of Food Science, School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, Guangdong 510006, China. and Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Nikita Joseph
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Shilun Feng
- School of Electrical and Electronic Engineering, Nanyang Technological University, 639798, Singapore
| | - Matt Jellicoe
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
| | - Colin L Raston
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia, 5042, Australia.
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12
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Porto Santos T, Cejas CM, Cunha RL, Tabeling P. Unraveling driving regimes for destabilizing concentrated emulsions within microchannels. SOFT MATTER 2021; 17:1821-1833. [PMID: 33399611 DOI: 10.1039/d0sm01674h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Coalescence is the most widely demonstrated mechanism for destabilizing emulsion droplets in microfluidic chambers. However, we find that depending on the channel wall surface functionalization, surface zeta potential, type of surfactant, characteristics of the oil as a dispersed phase, or even the presence of externally-induced stress, other different destabilization mechanisms can occur in subtle ways. In general, we observe four regimes leading to destabilization of concentrated emulsions: (i) coalescence, (ii) emulsion bursts, (iii) a combination of the two first mechanisms, attributed to the simultaneous occurrence of coalescence and emulsion bursts; and (iv) compaction of the droplet network that eventually destabilizes to fracture-like behavior. We correlate various physico-chemical properties (zeta potential, contact angle, interfacial tension) to understand their respective influence on the destabilization mechanisms. This work provides insights into possible ways to control or inflict emulsion droplet destabilization for different applications.
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Affiliation(s)
- Tatiana Porto Santos
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil. and Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
| | - Cesare M Cejas
- Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
| | - Rosiane Lopes Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80-CEP 13083-862 Campinas, Brazil.
| | - Patrick Tabeling
- Microfluidics, MEMS, Nanostructures Laboratory, CNRS Chimie Biologie Innovation (CBI) UMR 8231, Institut Pierre Gilles de Gennes (IPGG), ESPCI Paris, PSL Research University, 6 rue Jean Calvin 75005, Paris, France.
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13
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Santos TP, Costa ALR, Michelon M, Costa LP, Cunha RL. Development of a microfluidic route for the formation of gellan-based microgels incorporating jabuticaba (Myrciaria cauliflora) extract. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109884] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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Solanki S, Pandey CM, Gupta RK, Malhotra BD. Emerging Trends in Microfluidics Based Devices. Biotechnol J 2020; 15:e1900279. [PMID: 32045505 DOI: 10.1002/biot.201900279] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 01/28/2020] [Indexed: 01/03/2023]
Abstract
One of the major challenges for scientists and engineers today is to develop technologies for the improvement of human health in both developed and developing countries. However, the need for cost-effective, high-performance diagnostic techniques is very crucial for providing accessible, affordable, and high-quality healthcare devices. In this context, microfluidic-based devices (MFDs) offer powerful platforms for automation and integration of complex tasks onto a single chip. The distinct advantage of MFDs lies in precise control of the sample quantities and flow rate of samples and reagents that enable quantification and detection of analytes with high resolution and sensitivity. With these excellent properties, microfluidics (MFs) have been used for various applications in healthcare, along with other biological and medical areas. This review focuses on the emerging demands of MFs in different fields such as biomedical diagnostics, environmental analysis, food and agriculture research, etc., in the last three or so years. It also aims to reveal new opportunities in these areas and future prospects of commercial MFDs.
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Affiliation(s)
- Shipra Solanki
- Department of Biotechnology, Delhi Technological University, Shahbad Daulatpur, Delhi, 110042, India.,Department of Applied Chemistry, Delhi Technological University, Shahbad Daulatpur, Delhi, 110042, India
| | - Chandra M Pandey
- Department of Applied Chemistry, Delhi Technological University, Shahbad Daulatpur, Delhi, 110042, India
| | - Rajinder K Gupta
- Department of Applied Chemistry, Delhi Technological University, Shahbad Daulatpur, Delhi, 110042, India
| | - Bansi D Malhotra
- Department of Biotechnology, Delhi Technological University, Shahbad Daulatpur, Delhi, 110042, India
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15
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Tarone AG, Cazarin CBB, Marostica Junior MR. Anthocyanins: New techniques and challenges in microencapsulation. Food Res Int 2020; 133:109092. [PMID: 32466932 DOI: 10.1016/j.foodres.2020.109092] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 12/31/2022]
Abstract
Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods. Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature. The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residence time of anthocyanins in the upper digestive tract causes apartialabsorption, which needs to be improved. These factshave led researchers to investigate new forms of processing that provide minimal degradation. Microencapsulation is a promising possibility to stabilize anthocyanin extracts and allow their addition to food products in a more stable form. The microcapsules can still provide a prolonged gastrointestinal retention time caused by the improvement of the bioadhesive properties in the mucus covering the intestinal epithelium. Although there are efficient and emerging techniques, anthocyanins microencapsulation is still a challenge for the food industry. The purpose of this work is to provide an overview of anthocyanins structure, absorptionand protection, and to show the main conventional and emerging microencapsulation methods and their pros and cons.
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Affiliation(s)
- Adriana Gadioli Tarone
- School of Food Engineering, University of Campinas - UNICAMP, 13083-862 Campinas, SP, Brazil
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16
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Tripodi E, Lazidis A, Norton IT, Spyropoulos F. Food Structure Development in Emulsion Systems. HANDBOOK OF FOOD STRUCTURE DEVELOPMENT 2019. [DOI: 10.1039/9781788016155-00059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A number of food products exist, in part or entirely, as emulsions, while others are present in an emulsified state at some point during their production/formation. Mayonnaise, butter, margarine, salad dressing, whipped cream, and ice cream represent some of the typical examples of emulsion-based foods. Controlled by both formulation and processing aspects, the emulsion architecture that is formed ultimately determines many of the attributes of the final food product. This chapter initially provides an overview of the basic constituents of emulsions and their influence on the microstructure and stability of conventional as well as more complex systems. The available spectrum of processing routes and characterization techniques currently utilized (or emerging) within the area of emulsions is then discussed. The chapter concludes with a concise outline of the relationship between food emulsion microstructure design and its performance (textural, rheological, sensorial, etc.).
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Affiliation(s)
- Ernesto Tripodi
- Chemical Engineering Department, University of Birmingham UK
| | - Aris Lazidis
- Chemical Engineering Department, University of Birmingham UK
- Nestlé Product Technology Centre, York UK
| | - Ian T. Norton
- Chemical Engineering Department, University of Birmingham UK
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17
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A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing. SUSTAINABILITY 2019. [DOI: 10.3390/su11123383] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Food processing technology research and development activities have historically been driven by large-scale manufacture upscaling drivers to profit from economies of scale. Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting product formulation (i.e., fat, sugar and micronutrient content), and constrained availability of ingredients and resources are pressuring industrialists to utilise alternative technologies to enable a more sustainable food supply. Distributed and localised food manufacturing (DLM) has been identified as a promising strategy towards future sustainable systems with technology representing one of its cornerstones. Innovative methods and tools to support the selection of the best alternative technologies for DLM are required. This paper provides an overview of food processing technologies and includes a novel classification created to support future assessments. A novel qualitative assessment method encompassing multiple criteria to understand specific food technologies suitability for future DLM systems is presented. Finally, research benefits are explored through the application of the assessment method to several selected technologies with promising potential in future food manufacturing. The results demonstrate that this methodological approach can assist in the adoption of DLM food systems through the selection of the best technologies integrating individual manufacturer requirements.
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18
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19
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Choosing the right delivery systems for functional ingredients in foods: an industrial perspective. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.04.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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20
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Kovalchuk NM, Jenkinson H, Miller R, Simmons MJ. Effect of soluble surfactants on pinch-off of moderately viscous drops and satellite size. J Colloid Interface Sci 2018; 516:182-191. [DOI: 10.1016/j.jcis.2018.01.039] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/09/2018] [Accepted: 01/10/2018] [Indexed: 10/18/2022]
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21
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Bonat Celli G, Abbaspourrad A. Tailoring Delivery System Functionality Using Microfluidics. Annu Rev Food Sci Technol 2018; 9:481-501. [DOI: 10.1146/annurev-food-030117-012545] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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22
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Kovalchuk NM, Roumpea E, Nowak E, Chinaud M, Angeli P, Simmons MJ. Effect of surfactant on emulsification in microchannels. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2017.10.026] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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24
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Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M. Microchannel emulsification: A promising technique towards encapsulation of functional compounds. Crit Rev Food Sci Nutr 2017; 58:2364-2385. [DOI: 10.1080/10408398.2017.1323724] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Nauman Khalid
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, Victoria, Australia
| | | | - Marcos A. Neves
- Food Research Institute, NARO, Tsukuba, Ibaraki, Japan
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | | | - Mitsutoshi Nakajima
- Food Research Institute, NARO, Tsukuba, Ibaraki, Japan
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
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Michelon M, Oliveira DRB, de Figueiredo Furtado G, Gaziola de la Torre L, Cunha RL. High-throughput continuous production of liposomes using hydrodynamic flow-focusing microfluidic devices. Colloids Surf B Biointerfaces 2017; 156:349-357. [DOI: 10.1016/j.colsurfb.2017.05.033] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 04/20/2017] [Accepted: 05/10/2017] [Indexed: 11/26/2022]
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LIU ZM, YANG Y, DU Y, PANG Y. Advances in Droplet-Based Microfluidic Technology and Its Applications. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2017. [DOI: 10.1016/s1872-2040(17)60994-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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