Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.

Application of microfluidic technology in food processing

Author affiliations


Microfluidic technology is interdisciplinary with a diversity of applications including in food processing. The rapidly growing global population demands more advanced technologies in food processing to produce more functional and safer food, and for such processing microfluidic devices are a popular choice. This review critically critiques the state-of-the-art designs of microfluidic devices and their applications in food processing, and identifies the key research trends and future research directions for maximizing the value of microfluidic technology. Capillary, planar, and terrace droplet generation systems are currently used in the design of microfluidic devices, each with their strengths and weaknesses as applied in food processing, for emulsification, food safety measurements, and bioactive compound extraction. Conventional channel-based microfluidic devices are prone to clogging, and have high labor costs and low productivity, and their “directional pressure” restricts scaling-up capabilities. These disadvantages can be overcome by using “inside-out centrifugal force” and the new generation continuous flow thin-film microfluidic Vortex Fluidic Device (VFD) which facilitates translating laboratory processing into commercial products. Also highlighted is controlling protein–polysaccharide interactions and the applications of the produced ingredients in food formulations as targets for future development in the field.

Graphical abstract: Application of microfluidic technology in food processing

Back to tab navigation

Article information

16 May 2020
31 May 2020
First published
16 Jun 2020

Food Funct., 2020, Advance Article
Article type
Review Article

Application of microfluidic technology in food processing

S. He, N. Joseph, S. Feng, M. Jellicoe and C. L. Raston, Food Funct., 2020, Advance Article , DOI: 10.1039/D0FO01278E

Social activity

Search articles by author