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Microfluidization: A promising food processing technology and its challenges in industrial application

文献类型： 外文期刊

作者： Li, Yuting 1 ; Deng, Lizhen 1 ; Dai, Taotao 1 ; Li, Ya 2 ; Chen, Jun 1 ; Liu, Wei 1 ; Liu, Chengmei 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China

2.South Subtrop Crops Res Inst, Chinese Acad Trop Agr Sci, Zhanjiang 524091, Guangdong, Peoples R China

3.Nanchang Univ, 235 Nanjing East Rd, Nanchang, Peoples R China

关键词： Microfluidization; Delivery system; Microbial inactivation; Enzyme inactivation; Extraction; Food industry

期刊名称：FOOD CONTROL （ 影响因子：6.652； 五年影响因子：6.498 ）

ISSN： 0956-7135

年卷期： 2022 年 137 卷

页码：

收录情况： SCI

摘要： Microfluidization, as one of the homogenization and emulsification techniques, has been widely applied in the pharmaceutical and cosmetic industries over the past decades. However, most of the researches on micro fluidization technology in food field is still in the laboratory research stage, and its application in actual industrial processing is rarely reported, indicating that there exists a gap between theoretical research and actual industrial application. This article reviews the main functions of microfluidization technology in food field reported in the literature, including preparation of delivery systems, inactivation of microorganisms and enzymes, assisted extraction of bioactive substances, and processing of some real food systems. The preliminary research of an innovatively developed industrial-scale microfluidizer system is also introduced. Based on the problems encountered in the literature research and actual development of microfluidization machine, the limitations in industrial application and challenges in the future development of microfluidization technology are discussed.

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