文献类型：期刊文献

英文题名：Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems

作者：Xu, Xiao[1];Tang, Qi[1,2];Gao, Yating[2];Chen, Shaoqin[1];Yu, Yingying[1];Qian, Hongliang[2];Mcclements, David Julian[3];Cao, Chongjiang[2];Yuan, Biao[2]

机构：[1]Shaoxing Univ, Sch Life Sci, Shaoxing, Zhejiang, Peoples R China;[2]China Pharmaceut Univ, Coll Engn, Natl R&D Ctr Chinese Herbal Med Proc, Dept Food Qual & Safety, Nanjing, Jiangsu, Peoples R China;[3]Univ Massachusetts, Dept Food Sci, Amherst, MA USA

年份：2024

外文期刊名：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

收录：SCI-EXPANDED(收录号：WOS:001189742500001)、、EI(收录号：20241315798599)、Scopus(收录号：2-s2.0-85188422042)、WOS

基金：This work was supported by the National Natural Science Foundation of China (No. 31901699, 32302040), the Natural Science Foundation of Zhejiang Province, China (No. LQ21C200003), the Fundamental Research Funds for the Central Universities (No. 2632021ZD01), China Postdoctoral Science Foundation (No. 2020T130138ZX), Jiangsu Agriculture Science and Technology Innovation Fund (JASTIF) (CX(21)3075) and Jiangsu Planned Projects for Postdoctoral Research Funds

语种：英文

外文关键词：Microfluidics; nutraceutical; microparticles; nanoparticles; nano-emulsions

外文摘要：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.