Cross-flow microfluidic emulsification from a food perspective

Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications

The potential utilization of starch as a particle-based emulsifier in the preparation of Pickering emulsions is gaining interest within the food industry. Starch is an affordable and abundant functional ingredient, which makes it an excellent candidate for the stabilization of Pickering emulsions. This review article focuses on the formation, stabilization, and properties of Pickering emulsions formulated using starch-based particles and their derivatives. First, methods of isolating and modifying starch-based particles are highlighted. The key parameters governing the properties of starch-stabilized Pickering emulsions are then discussed, including the concentration, size, morphology, charge, and wettability of the starch-based particles, as well as the type and size of the oil droplets. The physicochemical mechanisms underlying the ability of starch-based particles to form and stabilize Pickering emulsions are also discussed. Starch-based Pickering emulsions tend to be more resistant to coalescence than conventional emulsions, which is useful for some food applications. Potential applications of starch-stabilized Pickering emulsions are reviewed, as well as recent studies on their gastrointestinal fate. The information provided may stimulate the utilization of starch-based Pickering emulsions in food and other industries.

Parameter control, characterization and stability of soy protein emulsion prepared by microfluidic technology

A flow-focusing microfluidic device driven by pressure was employed in soy protein emulsions with uniform droplet size and good morphology. The results suggested that pressure was an essential factor for droplet formation. The optimum parameter was at a continuous phase pressure of 140 mbar and dispersed phase pressure of 80 mbar. Under this condition, the droplet formation time was shortened to 0.20 s, with average sizes of 39-43 μm and coefficient of variation of about 2 %. Emulsion stability was improved with increasing soy protein isolate (SPI) concentrations. At SPI concentrations higher than 20 mg/mL, the emulsions exhibited improved stability against changes in temperature, pH and salt concentration. Emulsions prepared in this manner exhibited superior oxidative stability than those prepared by conventional methods utilizing homogenizers. This study showed that microfluidic technology can be applied to soy protein emulsions as an effective tool for preparing droplets with uniform size and enhanced stability.

The Effect of Bacteria on the Stability of Microfluidic-Generated Water-in-Oil Droplet

Microencapsulation in emulsion droplets has great potential for various applications such as food which require formation of highly stable emulsions. Bacterial-emulsion interactions affect the physiological status of bacteria while bacterial cell characteristics such as surface-active properties and metabolic activity can affect emulsion stability. In this study, the viability and growth of two different bacterial species, Gram-negative Escherichia coli and Gram-positive Lactobacillus paracasei, encapsulated in water-in-oil (W/O) droplets or as planktonic cells, were monitored and their effect on droplet stability was determined. Microencapsulation of bacteria in W/O droplets with growth media or water was achieved by using a flow-focusing microfluidic device to ensure the production of highly monodispersed droplets. Stability of W/O droplets was monitored during 5 days of storage. Fluorescence microscopy was used to observe bacterial growth behaviour. Encapsulated cells showed different growth to planktonic cells. Encapsulated E. coli grew faster initially followed by a decline in viability while encapsulated L. paracasei showed a slow gradual growth throughout storage. The presence of bacteria increased droplet stability and a higher number of dead cells was found to provide better stability due to high affinity towards the interface. The stability of the droplets is also species dependent, with E. coli providing better stability as compared to Lactobacillus paracasei.

Emulsion characterization via microfluidic devices: A review on interfacial tension and stability to coalescence

Emulsions have gained significant importance in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. During emulsion generation, collisions can occur between newly-generated droplets, which may lead to coalescence between the droplets. The extent of coalescence is driven by the properties of the dispersed and continuous phases (e.g. density, viscosity, ion strength and pH), and system conditions (e.g. temperature, pressure or any external applied forces). In addition, the diffusion and adsorption behaviors of emulsifiers which govern the dynamic interfacial tension of the forming droplets, the surface potential, and the duration and frequency of the droplet collisions, contribute to the overall rate of coalescence. An understanding of these complex behaviors, particularly those of interfacial tension and droplet coalescence during emulsion generation, is critical for the design of an emulsion with desirable properties, and for the optimization of the processing conditions. However, in many cases, the time scales over which these phenomena occur are extremely short, typically a fraction of a second, which makes their accurate determination by conventional analytical methods extremely challenging. In the past few years, with advances in microfluidic technology, many attempts have demonstrated that microfluidic systems, characterized by micrometer-size channels, can be successfully employed to precisely characterize these properties of emulsions. In this review, current applications of microfluidic devices to determine the equilibrium and dynamic interfacial tension during droplet formation, and to investigate the coalescence stability of dispersed droplets applicable to the processing and storage of emulsions, are discussed.

Droplet Microfluidics for Food and Nutrition Applications

Droplet microfluidics revolutionizes the way experiments and analyses are conducted in many fields of science, based on decades of basic research. Applied sciences are also impacted, opening new perspectives on how we look at complex matter. In particular, food and nutritional sciences still have many research questions unsolved, and conventional laboratory methods are not always suitable to answer them. In this review, we present how microfluidics have been used in these fields to produce and investigate various droplet-based systems, namely simple and double emulsions, microgels, microparticles, and microcapsules with food-grade compositions. We show that droplet microfluidic devices enable unprecedented control over their production and properties, and can be integrated in lab-on-chip platforms for in situ and time-resolved analyses. This approach is illustrated for on-chip measurements of droplet interfacial properties, droplet-droplet coalescence, phase behavior of biopolymer mixtures, and reaction kinetics related to food digestion and nutrient absorption. As a perspective, we present promising developments in the adjacent fields of biochemistry and microbiology, as well as advanced microfluidics-analytical instrument coupling, all of which could be applied to solve research questions at the interface of food and nutritional sciences.

Computer simulation of submicron fluid flows in microfluidic chips and their applications in food analysis

In recent years, countries around the world have maintained a zero-tolerance attitude toward safety problems in the food industry. In order to ensure human health, a fast, sensitive, and high-throughput analysis of food contaminants is necessary to ensure safe food products on the market. Microfluidics, as a high-efficiency and sensitive detection technology, has many advantages in the detection of food contaminants, including foodborne pathogens, pesticides, heavy metal ions, toxic substances, and so forth, especially in conjunction with a variety of submicron fluid driving methods, making food detection and analysis more efficient and accurate. This review introduces the principle of submicron fluid driving modes and discusses the driving simulation of submicron fluid in microfluidic chips. In addition, the latest developments in the application of simulation in food analysis from 2006 to 2020 are discussed, and the computer simulation of submicron fluid flow in microfluidic chips and its application and development trend in food analysis are also highlighted. The review indicates that microfluidic technology, using numerical simulation as an auxiliary tool, combined with traditional methods has greatly improved the detection and analysis of food products. In addition, microfluidics combined with a variety of control methods embodies the ability of specific, multifunctional, and sensitive detection and analysis of food products. The development of high-sensitivity, high-throughput, portable, integrated microfluidic chips will enable the technology to be applied in practice.

The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods

This paper starts with short descriptions of emulsion preparation methods used at large and smaller scales. We give scaling relations as they are generally used, and focus on the central role that interfacial tension plays in these relations. The actual values of the interfacial tension are far from certain given the dynamic behavior of surface-active components, and the lack of measurement methods that can be applied to conditions as they occur during large-scale preparation. Microfluidic techniques are expected to be very instrumental in closing this gap. Reduction of interfacial tension resulting from emulsifier adsorption at the oil-water interface is a complex process that consists of various steps. We discuss them here, and present methods used to probe them. Specifically, methods based on microfluidic tools are of great interest to study short droplet formation times, and also coalescence behavior of droplets. We present the newest insights in this field, which are expected to bring interfacial tension observations to a level that is of direct relevance for the large-scale preparation of emulsions, and that of other multi-phase products.

Strategies for lowering the added sugar in yogurts

The rising awareness about the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt.

CO2 Laser Fabrication of PMMA Microfluidic Double T-Junction Device with Modified Inlet-Angle for Cost-Effective PCR Application

The formation of uniform droplets and the control of their size, shape and monodispersity are of utmost importance in droplet-based microfluidic systems. The size of the droplets is precisely tuned by the channel geometry, the surface interfacial tension, the shear force and fluid velocity. In addition, the fabrication technique and selection of materials are essential to reduce the fabrication cost and time. In this paper, for reducing the fabrication cost Polymethyl methacrylate (PMMA) sheet is used with direct write laser technique by VERSA CO₂ laser VLS3.5. This laser writing technique gives minimum channel width of about 160 μm, which limit miniaturizing the droplet. To overcome this, modification on double T-junction (DTJ) channel geometry has been done by modifying the channel inlets angles. First, a two-dimensional (2D) simulation has been done to study the effect of the new channel geometry modification on droplet size, droplets distribution inside the channel, and its throughput. The fabricated modified DTJ gives the minimum droplet diameter of 39±2 μm, while DTJ channel produced droplet diameter of 48±4 μm at the same conditions. Moreover, the modified double T-junction (MDTJ) decreases the variation in droplets diameter at the same flow rates by 4.5–13% than DTJ. This low variation in the droplet diameter is suitable for repeatability of the DNA detection results. The MDTJ also enhanced the droplet generation frequency by 8–25% more than the DTJ channel. The uniformity of droplet distribution inside the channel was enhanced by 3–20% compared to the DTJ channel geometry. This fabrication technique eliminates the need for a photomask and cleanroom environment in addition shortening the cost and time. It takes only 20 min for fabrication. The minimum generated droplet diameter is within 40 μm with more than 1000 droplets per second (at 10 mL/h. oil flow rate). The device is a high-throughput and low-cost micro-droplet formation aimed to be as a front-end to a dynamic droplet digital PCR (ddPCR) platform for use in resource-limited environment.

Accounting for corner flow unifies the understanding of droplet formation in microfluidic channels

While shear emulsification is a well understood industrial process, geometrical confinement in microfluidic systems introduces fascinating complexity, so far prohibiting complete understanding of droplet formation. The size of confined droplets is controlled by the ratio between shear and capillary forces when both are of the same order, in a regime known as jetting, while being surprisingly insensitive to this ratio when shear is orders of magnitude smaller than capillary forces, in a regime known as squeezing. Here, we reveal that further reduction of—already negligibly small—shear unexpectedly re-introduces the dependence of droplet size on shear/capillary-force ratio. For the first time we formally account for the flow around forming droplets, to predict and discover experimentally an additional regime—leaking. Our model predicts droplet size and characterizes the transitions from leaking into squeezing and from squeezing into jetting, unifying the description for confined droplet generation, and offering a practical guide for applications.

T-junctions are a tool for droplet generation; they are well-described by models that distinguish for squeezing and jetting regimes for different capillary numbers. By considering the usually neglected corner flow, the authors identify an additional leaking regime for very low capillary numbers.

Microfluidic fabrication of hollow protein microcapsules for rate-controlled release

Using an internal phase separation method to direct protein self-assembly and control the formation of microcapsules.

Convective mass transport dominates surfactant adsorption in a microfluidic Y-junction

Surfactant adsorption during emulsification can be quantified by measuring the acting interfacial tension using a Y-junction microfluidic device. To obtain insight into the surfactant transport mechanism to the interface, the effect of shear force on the acting interfacial tension was assessed by systematically varying the continuous phase viscosity and velocity. Varying the continuous phase viscosity did not affect the acting interfacial tension, indicating that surfactant adsorption during Y-junction emulsification is not diffusion-limited. The acting interfacial tension was inversely dependent on the continuous phase velocity, which indicates that surfactant adsorption is governed by convective mass transfer resulting from the continuous phase velocity. The acting interfacial tension can be measured in the sub-millisecond time scale and under convective transport conditions using the Y-junction. These conditions are relevant to industrial emulsification and cannot be assessed by conventional tensiometry techniques (e.g., drop tensiometers) where surfactant adsorption is mostly driven by diffusion. We believe, therefore, that this method can be used to understand emulsifier adsorption during industrial emulsification, which can, in turn, be used to rationally design emulsion formulations and processes.

Linking Findings in Microfluidics to Membrane Emulsification Process Design: The Importance of Wettability and Component Interactions with Interfaces

In microfluidics and other microstructured devices, wettability changes, as a result of component interactions with the solid wall, can have dramatic effects. In emulsion separation and emulsification applications, the desired behavior can even be completely lost. Wettability changes also occur in one phase systems, but the effect is much more far-reaching when using two-phase systems. For microfluidic emulsification devices, this can be elegantly demonstrated and quantified for EDGE (Edge-base Droplet GEneration) devices that have a specific behavior that allows us to distinguish between surfactant and liquid interactions with the solid surface. Based on these findings, design rules can be defined for emulsification with any micro-structured emulsification device, such as direct and premix membrane emulsification. In general, it can be concluded that mostly surface interactions increase the contact angle toward 90°, either through the surfactant, or the oil that is used. This leads to poor process stability, and very limited pressure ranges at which small droplets can be made in microfluidic systems, and cross-flow membrane emulsification. In a limited number of cases, surface interactions can also lead to lower contact angles, thereby increasing the operational stability. This paper concludes with a guideline that can be used to come to the appropriate combination of membrane construction material (or any micro-structured device), surfactants and liquids, in combination with process conditions.