Microfluidization: A Tool for Improvement of Techno-Functional Properties of Foods

In recent times, consumers have inclined toward additive free, shelf stable, high-quality food products, which is driving research toward technologies contributing to process-based functionalization. Among the nonthermal technologies, microfluidization is in vogue because of its ease of application for processing liquid foods. Microfluidization can be employed to alter the techno-functional properties and improve the nutritional quality of the product while ensuring enhanced stability of the product. The technology is a continuous process and comprises subjecting the liquid sample or dispersion to ultrahigh pressure, high velocity, intense shear, high-frequency vibration, and cavitation while passing it through the microchannels. Microfluidization is a suitable alternative to the conventional thermal processing, especially for heat-sensitive products, as it can be operated at a low treatment temperature. Keeping the growing popularity of microfluidization in view, this paper elucidates information on the microfluidization technology, including its apparatus, process variables, and multifarious applications in the food industry.