Xu Xiao, Tang Qi, Gao Yating, Chen Shaoqin, Yu Yingying, Qian Hongliang, McClements David Julian, Cao Chongjiang, Yuan Biao
School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China.
Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China.
Crit Rev Food Sci Nutr. 2025;65(12):2199-2213. doi: 10.1080/10408398.2024.2329967. Epub 2024 Mar 23.
Microfluidics is revolutionizing the production of microparticles and nanoparticles, offering precise control over dimensions and internal structure. This technology facilitates the creation of colloidal delivery systems capable of encapsulating and releasing nutraceuticals. Nutraceuticals, often derived from food-grade ingredients, can be used for developing functional foods. This review focuses on the principles and applications of microfluidic systems in crafting colloidal delivery systems for nutraceuticals. It explores the foundational principles behind the development of microfluidic devices for nutraceutical encapsulation and delivery. Additionally, it examines the prospects and challenges with using microfluidics for functional food development. Microfluidic systems can be employed to form emulsions, liposomes, microgels and microspheres, by manipulating minute volumes of fluids flowing within microchannels. This versatility can enhance the dispersibility, stability, and bioavailability of nutraceuticals. However, challenges as scaling up production, fabrication complexity, and microchannel clogging hinder the widespread application of microfluidic technologies. In conclusion, this review highlights the potential role of microfluidics in design and fabrication of nutraceutical delivery systems. At present, this technology is most suitable for exploring the role of specific delivery system features (such as particle size, composition and morphology) on the stability and bioavailability of nutraceuticals, rather than for large-scale production of nutraceutical delivery systems.
微流控技术正在彻底改变微颗粒和纳米颗粒的生产方式，能够对其尺寸和内部结构进行精确控制。这项技术有助于创建能够封装和释放营养保健品的胶体递送系统。营养保健品通常源自食品级成分，可用于开发功能性食品。本综述重点关注微流控系统在制备营养保健品胶体递送系统中的原理和应用。它探讨了用于营养保健品封装和递送的微流控装置开发背后的基本原理。此外，还研究了将微流控技术用于功能性食品开发的前景和挑战。通过操控微通道内流动的微量流体，微流控系统可用于形成乳液、脂质体、微凝胶和微球。这种多功能性可以提高营养保健品的分散性、稳定性和生物利用度。然而，扩大生产规模、制造复杂性和微通道堵塞等挑战阻碍了微流控技术的广泛应用。总之，本综述强调了微流控技术在营养保健品递送系统设计和制造中的潜在作用。目前，这项技术最适合用于探索特定递送系统特征（如粒径、组成和形态）对营养保健品稳定性和生物利用度的作用，而不是用于大规模生产营养保健品递送系统。
