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Comprehensive Review on Potential Applications of Microfluidization in Food Processing by Anit Kumar; Atul Dhiman; Rajat Suhag; Rachna Sehrawat; Ashutosh Upadhyay; David Julian McClements is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Comprehensive Review on Potential Applications of Microfluidization in Food Processing about?

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-therma

Who reads Comprehensive Review on Potential Applications of Microfluidization in Food Processing?

Author

Anit Kumar; Atul Dhiman; Rajat Suhag; Rachna Sehrawat; Ashutosh Upadhyay; David Julian McClements

Publisher

Springer Science and Business Media LLC

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)