Microfluidization in nano-food engineering

Abstract

In this chapter, a revision of the engineering principles of MF is presented as well as a description of selected nano-foods and nano-ingredients (encapsulates, nanoemulsions, liposomes, nano-dairy products) and its use in the extraction of bioactive compounds from complex matrixes and, in the characteristics of starch and protein preparations. Also, an example of effects of MF on functional properties of a microparticulated soy protein is also described. MF engineering is complex since many variables are involved in micro-channeling of the fluids subjected to MF and the fundamentals of high-speed fluids collision are still being investigated and represent a challenge for process engineers.