Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties

Ozturk, Oguz Kaan; Turasan, Hazal

doi:10.1080/10408398.2021.1875981

Cited by 28 publications

(15 citation statements)

References 89 publications

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“…It can be exploited in many field such as cosmetic and pharmaceutical industries but also in the case of food processing and agricultural sectors [239]. The most important advantage is that it can solve problems related with emulsion instability such as sedimentation, creaming, or turbidity in beverages [240]. Microfluidizers are able to modify proteins, starch, and fiber structures as well as deactivate enzymes and potential pathogens [241,242].…”

Section: Microfluidizationmentioning

confidence: 99%

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

2022

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Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.

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Section: Microfluidizationmentioning

confidence: 99%

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

2022

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“…For instance, pulverization methods such as homogenization, microfluidization and ultrafine comminution have been reported to modify fibers from citrus [4,5], purple-fleshed potatoes [6], bamboo shoot shells [7] and carrot pomace [8]. Furthermore, microfluidization showed great potential in modifying fibers such as wheat and corn bran, peach and oat fiber, insoluble soybean fiber and hazelnut skin fiber, as reviewed by Guo, et al [9] and Ozturk and Turasan [10]. Morales-Medina, et al [11] also found a continuous defibrillation of pea hull fiber by microfluidization with the decreasing of particle size.…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, previous reports were mainly concentrated on treating fibers by small scale microfluidizers. As pointed out by Ozturk and Turasan [10], one of the biggest problems with this technology was the limitation of scale, and additional supporting equipment like a pretreatment miller was necessary if an industry-scale microfluidizer was provided. In our research group, an innovative industry-scale microfluidizer system (ISMS) was developed which combined a pre-pulverizer and an industry-scale microfluidizer (ISM).…”

Section: Introductionmentioning

confidence: 99%

Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System

Dai

Jian

et al. 2022

Foods

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In the food industry, the most prominent and concerned points in the application of dietary fiber are hydration properties and oil absorption capacity. The target of this work was to investigate the impact of a novel industry-scale microfluidizer system (ISMS) on the changing structures and functionalities of pea fiber. Different ISMS treatment intensity (0–120 MPa for one pass and 120 MPa for two passes) was applied to treat pea fiber. ISMS treatment induced the reduction in particle size and the transformation of big compact blocks to loose flakes, and the destruction of the original ordered cellulose structure caused the decline of crystallinity. Meanwhile, the hydration properties of pea fiber were improved, and pre-pulverizer and industry-scale microfluidizer treatment together increased the swelling capacity and water retention capacity of fiber. The oil holding capacity of ISMS-treated fiber was increased to more than double the original one. The elevated functionalities of pea fiber by ISMS treatment could be attributed to loosening structure, exposing more surface area, and disordering the crystalline structure, which increased the sites of water binding and oil adsorption. These findings suggested that ISMS could be applied as an effective industrial technique to the disintegrate structure and improve the functionalities of pea fiber, so as to widen the application of pea fibers in foods.

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“…This is a device capable of producing nanoemulsions as a result of collisions between particles inside the interaction chamber (y type or z type) and the strong shear, turbulence, and cavitation effects that cause a droplet size reduction. 24,25 The objective of this work is to develop a nanoemulgel-based food matrix containing omega-3 fatty acids and fibre. For our stated purpose, as a first step, an emulsion containing 250 g kg −1 soybean-and-walnut oil and 60 g kg −1 inulin Frutafit® was formulated and the influence of the number of recirculation cycles through microfluidizer on the droplet size distribution, rheology, and physical stability was studied.…”

Section: Introductionmentioning

confidence: 99%

“…In the food industry, high‐pressure homogenization using a microfluidizer makes this possible. This is a device capable of producing nanoemulsions as a result of collisions between particles inside the interaction chamber (y type or z type) and the strong shear, turbulence, and cavitation effects that cause a droplet size reduction 24,25 …”

Section: Introductionmentioning

confidence: 99%

Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids

et al. 2022

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Background New consumer habits are forcing the food industry to develop new and healthy products. In response to this tendency, in this investigation, we obtained nanoemulgels by microfluidization containing inulin fibre and omega‐3 fatty acids. First, the influence of the number of microfluidization cycles on the physical properties of the nanoemulsions was studied. Subsequently, an advanced‐performance xanthan gum was added to the nanoemulsion in different nanoemulsion/xanthan ratios (1:1, 2:1, 3:1, 4:1, 1:2, and 1:3). Results Laser diffraction, multiple light scattering, and rheology techniques were used to characterize nanoemulsions and the corresponding nanoemulgels. The nanoemulsion with the lowest Sauter mean diameter (138 nm) and the longest physical stability was obtained after three passes through a microfluidization device at a fixed pressure of 103 421 kPa. Thus, these processing conditions were always used to obtain the nanoemulsion; these were subsequently mixed with a xanthan gum solution to produce nanoemulgels that showed weak gel‐like viscoelastic and shear‐thinning flow behaviours. A decrease in the nanoemulsion/xanthan ratio (i.e. by an increase in the content of xanthan gum in the nanoemulgel) increased the viscoelastic moduli and the zero shear viscosity values. A rise in the droplet size was observed with aging time, probably due to flocculation. The nanoemulsion/xanthan gum mass ratio of 1:3 yielded the most stable nanoemulgel. Conclusions This work is a contribution to the development of functional foods. It has been demonstrated that it is possible to obtain a stable nanoemulgel‐based food matrix containing fibre and omega‐3 fatty acids. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties

Cited by 28 publications

References 89 publications

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System

Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids

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