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Comprehensive review on potential applications of microfluidization in food processing

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Abstract

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.

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Abbreviations

HPH:

High pressure homogenizer

MF:

Microfluidization

WHC:

Water holding capacity

OHC:

Oil holding capacity

CEC:

Cation exchange capacity

WPC:

Whey protein concentrate

WPI:

Whey protein isolates

IDF:

Insoluble dietary fibre

PPO:

Polyphenol oxidase

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Acknowledgements

The authors thank the National Project Implementation Unit (TEQIP-III) is a unit of Ministry of Human Resource Development, Government of India and AICTE for support through CRS Project: Application ID (1-5746176711) under collaborative Research scheme

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Authors and Affiliations

  1. Department of Food Technology, School of Chemical Technology, Harcourt Butler Technical University, Kanpur, Uttar Pradesh, 208002, India

    Anit Kumar

  2. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, 131028, India

    Atul Dhiman, Rajat Suhag & Ashutosh Upadhyay

  3. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India

    Rachna Sehrawat

  4. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    David Julian McClements

Author notes

  1. Anit Kumar and Atul Dhiman have contributed equally.

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    1. Anit Kumar
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    Correspondence to Rachna Sehrawat or Ashutosh Upadhyay.

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    Kumar, A., Dhiman, A., Suhag, R. et al. Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 31, 17–36 (2022). https://doi.org/10.1007/s10068-021-01010-x

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