Department of Food Science, Cornell University, Ithaca, New York 14853, USA; email:
Annu Rev Food Sci Technol. 2018 Mar 25;9:481-501. doi: 10.1146/annurev-food-030117-012545. Epub 2018 Jan 12.
Various methods are currently used by the food industry to investigate and prepare emulsions, encapsulates, and other structures. However, these techniques do not allow accurate control over processing variables, which can negatively impact the resultant product properties. In this context, microfluidic technology has been proposed as a powerful tool for the development of innovative food structures, given its use of small amounts of fluids and high reproducibility, resulting in monodisperse droplets and particles. These benefits prove useful when a researcher is interested in investigating the fundamental effects of specific variables while keeping the others under precise control. This review presents an overview of the use of microfluidic devices as technological tools for the preparation of innovative food products and discusses their potential for the development of tailored delivery systems.
目前，食品工业采用各种方法来研究和制备乳液、包合物和其他结构。然而，这些技术无法对加工变量进行精确控制，这可能会对最终产品的性质产生负面影响。在这种情况下，微流控技术已被提议作为开发创新型食品结构的有力工具，因为它使用少量的流体和具有高重现性，可产生单分散的液滴和颗粒。当研究人员有兴趣在精确控制其他变量的同时研究特定变量的基本影响时，这些优势就显得非常有用。本文综述了微流控装置作为制备创新型食品产品的技术工具的应用，并讨论了它们在定制递药系统开发方面的潜力。
