In general, encapsulation is used in the food industry to:
- Reduce core reaction under environmental agents, such as light, oxygen, and water,
- Decelerate core evaporation or core material transport outward,
- Control and delay the release of the core material until a sufficient effect occurs, and
- Coat the core material.
As microencapsulation has found numerous applications, many food companies across the world seek to replace traditional techniques with microencapsulation to process additives, essential oils, and flavouring agents. GIBMEC would like to cooperate and sign contracts with food companies on the microencapsulation of additives, essential oils, and flavouring agents.
In the food industry, liposomes have been used to deliver food flavors and nutrients and more recently have been investigated for their ability to incorporate food antimicrobials that could aid in the protection of food products against growth of spoilage and pathogenic microorganisms.
Application of Microfluidic Technology in Food Processing
An essential step in preventing food contamination and supervision is food safety analysis. Construction of efficient on-site, quick, precise, and well-liked food safety sensing techniques is urgently required. Microfluidic application for microencapsulation in food processing stands out among them for its distinct benefits in detection, such as reduced sample consumption, quick detection, easy operation, multi-functional integration, compact size, multiplex detection, and mobility. Here are some benefits of microfluidic application for microencapsulation products in food industry:
- Solids, liquids, and gases may all be contained inside microencapsulates. This makes it easier to manage elements in the liquid and gas phases as solids
- Numerous methods may be used to accomplish microencapsulation, each with a different goal in mind
- It is possible to microencapsulate substances with the goal of keeping the core substance contained inside the capsule walls for a certain amount of time
- Instead, core materials may be encapsulated such that the core material will either be released gradually via the capsule walls (known as controlled release or diffusion) or when external factors cause the capsule walls to rupture, melt, or disintegrate
Droplet Microfluidics for Food and Nutrition Applications
Droplet microfluidic systems may be incorporated into lab-on-chip platforms for in situ and time-resolved studies, giving users unparalleled control over their production and attributes. On-chip studies of droplet interfacial characteristics, droplet-droplet coalescence, phase behavior of biopolymer mixtures, and reaction kinetics linked to food digestion and nutrient absorption are examples of how to use the droplet microfluidics for food and nutrition.