Precise formation of food applied Pickering droplets and microspheres using microfluidic technology

文献类型： 外文期刊

第一作者： Wei, Xiangying

作者： Wei, Xiangying;Yao, Xiaolin;Liu, Wenguang;Mei, Yilin;Yue, Juan;Li, Guoliang;Wei, Xiangying;Chen, Ganlin;Wei, Xiangying;Chen, Ganlin;Wei, Xiangying;Chen, Ganlin;Zhao, Mouming

作者机构：

关键词： Microfluidics; Pickering droplets; Microspheres; Morphology; Interfacial characteristics; Food-grade

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 491 卷

页码：

收录情况： SCI

摘要： Droplets and microspheres have broad applications in food fields. However, the droplets and microspheres prepared by traditional methods exhibit poor monodispersity, wide size distribution, and inhomogeneous morphology. In this study, we prepared Pickering droplets and microspheres via microfluidics to improve the controllability. The droplets showed a narrow size distribution, with coefficients of variation (CV) below 4.5 %. CNC-stabilized droplets achieved an average diameter of 92.23 +/- 4.62 mu m. Furthermore, sodium alginate (SA) was introduced to crosslink with Ca2+ to form microspheres. The microspheres exhibited moderate deformation resistant hardness while maintaining elastic supportive properties. Their absolute difference between the area-to circumference ratio (ACR) and 1 (i.e., |ACR-1|) was less than 0.035, demonstrating the high uniformity. Overall, we provided a microfluidics method to prepare droplets and microspheres, which greatly enhanced its homogeneity and controllability. The ingredients used in our work were safe and nontoxic, which could provide insights for innovative food structure design.

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