Emerging applications of microfluidization in the food industry

Kavinila, S.; Nimbkar, Shubham; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1016/j.jafr.2023.100537

Cited by 15 publications

(10 citation statements)

References 59 publications

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“…The result was further confirmed by optical microscopy (Figure 1d). Microfluidization combines water jet technology, impinging stream technology and high pressure homogenization technology to propel a liquid through a well‐designed chamber 10 . Ozturk and Turasan 29 reported that microfluidization disintegrated the large hydrophobic structures to form micro‐ and nanoparticles, and even modified the smooth surfaces into branched networks by forming tissues, cavities and micropores through the structure.…”

Section: Resultsmentioning

confidence: 99%

“…Microfluidization combines water jet technology, impinging stream technology and high pressure homogenization technology to propel a liquid through a well-designed chamber. 10 Ozturk and Turasan 29 reported that microfluidization disintegrated the large hydrophobic structures to form micro-and nanoparticles, and even modified the smooth surfaces into branched networks by forming tissues, cavities and micropores through the structure. Bernat et al 30 found that high-pressure homogenization reduced droplet size and promoted protein solubilization, thus modifying the microstructure of almond milk.…”

Section: Effects Of Microfluidization On the Microstructure Of Hempse...mentioning

confidence: 99%

“…This may be because microfluidization mixed the hempseed proteins more evenly with other ingredients, allowing the herblike aroma of the hempseed proteins more pronounced. Kavinila et al 10 reported that microfluidization offered better texture and sensory properties than conventional pressure homogenization under the same working pressure. In conclusion, microfluidization improved the sensory quality and the acceptability of hempseed yogurt.…”

Section: Effects Of Microfluidization On the Rheological Properties O...mentioning

confidence: 99%

“…Microfluidization combines water jet technology, impinging stream technology and high pressure homogenization, with a working pressure up to 30 000 psi, to create a distinctive environment of high pressure, high velocity, vibration, pressure drop, intense shear rate and hydrodynamic cavitation. 10 Microfluidization has been applied to colloidal products to change physical, chemical and microstructural properties, including an improved water holding capacity (WHC), apparent viscosity values and colloidal stability, but reduced microbial load. 11 Recently, microfluidization has been used in food processing and is generally considered as a suitable method for milk homogenization.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, the main methods to extend storage period of yogurt include the addition of food preservatives (such as antimicrobials, antioxidants and anti‐browning agents), post‐pasteurization and use of novel processing technology, etc. Microfluidization combines water jet technology, impinging stream technology and high pressure homogenization, with a working pressure up to 30 000 psi, to create a distinctive environment of high pressure, high velocity, vibration, pressure drop, intense shear rate and hydrodynamic cavitation 10 . Microfluidization has been applied to colloidal products to change physical, chemical and microstructural properties, including an improved water holding capacity (WHC), apparent viscosity values and colloidal stability, but reduced microbial load 11 .…”

Section: Introductionmentioning

confidence: 99%

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Microfluidization improved hempseed yogurt's physicochemical and storage properties

Xu,

Fan,

et al. 2023

J Sci Food Agric

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BACKGROUNDPlant‐based yogurts are suffering from the common problems, such as unattractive color, stratified texture state, and rough taste. Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. In this study, hempseed yogurt was microfluidized prior to fermentation. The effects of microfluidization on microstructure, particle size, mechanical properties, sensory acceptability, variations in pH and titratable acidity, lactic acid bacteria (LAB) counts, and stability of hempseed yogurt during 20 d of storage were investigated.RESULTSMicrofluidization contributed to the production of hempseed yogurt due to the better physicochemical properties compared with normal homogenization. Specifically, microfluidization reduced the particle size of hempseed yogurt with a uniform particle distribution, increased water holding capacity (WHC), and improved texture and rheological properties. These advancements resulted in higher sensory scores for the yogurt. Furthermore, during storage, microfluidization effectively inhibited the post‐acidification process of hempseed yogurt, increased LAB counts and storage stability.CONCLUSIONMicrofluidization improved the physicochemical properties and storage stability of hempseed yogurt. Our findings supported the application of microfluidization in hempseed yogurt and provided a new approach to enhance the quality of plant‐based alternatives that meet consumers’ demands for high‐quality food products.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%