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

ConclusionsThe principles of microfluidic systems and categorized five common delivery matrices with food-grade or nonfood-grade materials are discussed. Various food-grade materials showing great potential in microfluidic process, such as lipids and carbohydrates, are introduced. Scalability and reliability have always been issues toward the mass production using microfluidics and a few solutions are discussed. Additional studies focusing on prevention of clogging during a microfluidic production are needed, especially when biomaterials are used.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research