Microfluidic assembly of food-grade delivery systems: Toward functional delivery structure design

Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems

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.

Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

The food sector continues to face challenges in developing techniques to increase the bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating diverse compounds has been proposed as a technological solution for their transport both in food and into the gastrointestinal tract. The present review discusses the primary elements that influence the emulsification process in microfluidic systems to form different microstructures for food applications. In microfluidic systems, reactions occur within small reaction channels (1-1000 μm), using small amounts of samples and reactants, ca. 102-103 times less than conventional assays. This geometry provides several advantages for emulsion and encapsulating structure production, like less waste generation, lower cost and gentle assays. Also, from a food application perspective, it allows the decrease in particle dispersion, resulting in a highly repeatable and efficient synthesis method that also improves the palatability of the food products into which the encapsulates are incorporated. However, it also entails some particular requirements. It is important to obtain a low Reynolds number (Re < approx. 250) for greater precision in droplet formation. Also, microfluidics requires fluid viscosity typically between 0.3 and 1400 mPa s at 20 °C. So, it is a challenge to find food-grade fluids that can operate at the micro-scale of these systems. Microfluidic systems can be used to synthesise different food-grade microstructures: microemulsions, solid lipid microparticles, microgels, or self-assembled structures like liposomes, niosomes, or polymersomes. Besides, microfluidics is particularly useful for accurately encapsulating bacterial cells to control their delivery and release on the action site. However, despite the significant advancement in these systems' development over the past several years, developing and implementing these systems on an industrial scale remains challenging for the food industry.

Enhanced detection of endocrine disrupting chemicals in on-chip microfluidic biosensors using aptamer-mediated bridging flocculation and upconversion luminescence

Exposure to endocrine-disrupting chemicals (EDCs) can lead to detrimental impacts on human health, making their detection a critical issue. A novel approach utilizing on-chip microfluidic biosensors was developed for the simultaneous detection of two EDCs, namely, bisphenol A (BPA) and diethylstilbestrol (DES), based on upconversion nanoparticles doped with thulium (Tm) and erbium (Er), respectively. From the perspective of single nanoparticles, the construction of an active core-inert shell structure enhanced the luminescence of nanoparticles by 2.28-fold (Tm) and 1.72-fold (Er). From the perspective of the nanoparticle population, the study exploited an aptamer-mediated bridging flocculation mechanism and effectively enhanced the upconversion luminescence of biosensors by 8.94-fold (Tm) and 7.10-fold (Er). A chip with 138 tangential semicircles or quarter-circles was designed and simulated to facilitate adequate mixing, reaction, magnetic separation, and detection conditions. The on-chip microfluidic biosensor demonstrated exceptional capabilities for the simultaneous detection of BPA and DES with ultrasensitive detection limits of 0.0076 µg L-1, and 0.0131 µg L-1, respectively. The first reported aptamer-mediated upconversion nanoparticle bridging flocculation provided enhanced luminescence and detection sensitivity for biosensors, as well as offering a new perspective to address the instability of nanobiosensors.

Droplet-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type

Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale.

Future foods: Design, fabrication and production through microfluidics

Many delicious foods are soft matter systems with health ingredients and unique internal structures that provide rich nutrition, unique textures, and popular flavors. Obtaining these special properties in food products usually requires specialized processes. Microfluidic technologies have been developed to physically manipulate liquids to produce a broad range of microunits, providing a suitable approach for precise fabrication of functional biomaterials with desirable interior structures in a bottom-up fashion. In this review, we present how microfluidics has been applied to produce gel-based structures and highlight their use in fabricating novel foods, focusing on, among others, cultured meat as a rapidly growing field in food industry. We first discuss the behaviors of food liquids in microchannels for fluidic structure design. Then, different types of microsized building blocks with specific geometries fabricated through microfluidics are introduced, including particles (point), fibers (line), and sheets (plane). These well-defined units can encapsulate or interact with cells, forming microtissues to construct meat products with desirable architectures. After that, we review approaches to scale up microfluidic devices for mass production of the hydrogel building blocks and highlight the challenges associated with bottom-up food production.

Janus particles: A review of their applications in food and medicine

In contrast to conventional particles that have isotropic surfaces, Janus ("two-faced") particles have anisotropic surfaces, which leads to novel physicochemical properties and functional attributes. Janus particles with differing compositions, structures, and functional attributes have been prepared using a variety of fabrication methods. Depending on their composition, Janus particles have been classified as inorganic, polymeric, or polymeric/inorganic types. Recently, there has been growing interest in preparing Janus particles from biological macromolecules to meet the demand for a more sustainable and environmentally friendly food and pharmaceutical supply. At interfaces, Janus particles exhibit the characteristics of both surfactants and Pickering stabilizers, and so their behavior can be described using adsorption theories developed to describe these surface-active substances. Research has highlighted several potential applications of Janus particles in food and medicine, including emulsion formation and stabilization, toxin detection, antimicrobial activity, drug delivery, and medical imaging. Nevertheless, further research is needed to design and fabricate Janus particles that are suitable as functional ingredients in the food and biomedicine industries.

Probiotics and plant extracts: a promising synergy and delivery systems

There is a current interest in healthy diets and supplements, indicating the relevance of novel delivery systems for plant extracts rich in bioactive compounds and probiotics. This simultaneous delivery system can be prospective for health. In this sense, investigating foods rich in bioactive compounds or supplemented by them for incorporating probiotics and some approaches to improve probiotic survivability, such as the choice of resistant probiotic strains or microencapsulation, is valuable. This review addresses a brief discussion about the role of phenolic compounds, chlorophyll and carotenoids from plants and probiotics in gut health, indicating the benefits of this association. Also, an overview of delivery systems used in recent studies is shown, considering their advantages for incorporation in food matrices. Delivery systems containing compounds recovered from plants can reduce probiotic oxidative stress, improving survivability. However, investigating the beneficial concentration of some bioactive compounds from plant extracts is relevant due to their antimicrobial potential. In addition, further clinical trials and toxicological studies of plant extracts are pertinent to ensure safety. Thus, the recovery of extracts from plants emerges as an alternative to providing multiple compounds with antioxidant potential, increasing the preservation of probiotics and allowing the fortification or enrichment of food matrices.

Microfluidic Fabrication of pH-Responsive Nanoparticles for Encapsulation and Colon-Target Release of Fucoxanthin

Improving the stability of fucoxanthin in the gastrointestinal tract is an important approach to enhance its oral bioavailability. The study proposed a new microfluidic device allowing for the synthesis of a structurally well-defined nanoscale delivery system with a uniform size for encapsulation and colon-target release of fucoxanthin. The rapid mixing in the microfluidic channel ensured that the mixing time was shorter than the aggregation time, thus realizing the controllable control of the coprecipitation of fucoxanthin and shellac polymer. In vitro digestion tests showed that a pH stimulus-responsive release of fucoxanthin from FX/SH NPs was observed under alkaline pH conditions. The fluorescence colocalization imaging indicated that FX/SH NPs did not affect the intestine function and had a protective effect on Caco-2 cells damaged by H₂O₂ by enhancing their antioxidant capacity. Overall, this work illustrated the promise of using a microfluidic approach to fabricate the biomimetic nanodelivery system for better biocompatibility and targeting efficacy.

Recent Advances in Microfluidic Devices for Contamination Detection and Quality Inspection of Milk

Milk is a necessity for human life. However, it is susceptible to contamination and adulteration. Microfluidic analysis devices have attracted significant attention for the high-throughput quality inspection and contaminant analysis of milk samples in recent years. This review describes the major proposals presented in the literature for the pretreatment, contaminant detection, and quality inspection of milk samples using microfluidic lab-on-a-chip and lab-on-paper platforms in the past five years. The review focuses on the sample separation, sample extraction, and sample preconcentration/amplification steps of the pretreatment process and the determination of aflatoxins, antibiotics, drugs, melamine, and foodborne pathogens in the detection process. Recent proposals for the general quality inspection of milk samples, including the viscosity and presence of adulteration, are also discussed. The review concludes with a brief perspective on the challenges facing the future development of microfluidic devices for the analysis of milk samples in the coming years.

Microfluidic enhancement of self-assembly systems

Dynamic, kinetically-controlled, self-assembly processes are commonly observed in nature and are capable of creating intricate, functional architectures from simple precursors. However, notably, much of the research into molecular self-assembly has been performed using conventional bulk techniques where the resultant species are dictated by thermodynamic stability to yield relatively simple assemblies. Whereas, the environmental control offered by microfluidic systems offers methods to achieve non-equilibrium reaction conditions capable of increasingly sophisticated self-assembled structures. Alterations to the immediate microenvironment during the assembly of the molecules is possible, providing the basis for kinetically-controlled assembly. This review examines the key mechanism offered by microfluidic systems and the architectures required to access them. The mechanisms include diffusion-led mixing, shear gradient alignment, spatial and temporal confinement, and structural templates in multiphase systems. The works are selected and categorised in terms of the microfluidic approaches taken rather than the chemical constructs which are formed.

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectroscopy (FTIR), 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity, scanning electron microscope (SEM), atomic force microscopy (AFM), their emulsifying properties and encapsulation properties. Modified pectin treated with a combination of microfluidization and moderate ultrasonication (MUB) was found to have lowest hydrodynamic diameter (418 nm), molecular weight (237.69 kDa) and polydispersity (0.12), and relatively low apparent viscosity among all pectin samples. Furthermore, it showed significantly higher DPPH radical scavenging capacity than the original pectin although only slightly higher than that of ultrasonication treated one (UB). MUB showed a thin fibrous morphology and decreased degree of branching from SEM and AFM. Emulsion stabilized by MUB had highest centrifugal and thermal stability compared to emulsions stabilized by UB and the original pectin. This could be attributed to higher interfacial loading of MUB (17.90 mg/m²) forming more compact interfacial layer observed by confocal laser scanning microscopy (CLSM). Moreover, both MUB and UB exhibited improved encapsulation functionality to protect cholecalciferol (vitamin D₃) from UV degradation compared to the original pectin.