Recent Advances in the Application of Microfluidic Technology in Food Science

doi:10.7506/spkx1002-6630-20250310-072

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (18): 317-286.doi: 10.7506/spkx1002-6630-20250310-072

• Reviews • Previous Articles

Recent Advances in the Application of Microfluidic Technology in Food Science

XIE Jiajun, YANG Dong, LIN Jianhan, ZHAO Liang, LIAO Xiaojun

(1. National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Key Laboratory of Agricultural Information Acquisition Technology, Ministry of Agriculture and Rural Affairs, College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China)

Published:2025-08-19

Abstract

Abstract: Microfluidics, an emerging interdisciplinary technology, shows great potential in food research due to its precise fluid control in microchannels. Compared with conventional methods, it offers advantages such as higher throughput, faster speed, cheaper cost, and more convenient, and outperforms in detecting foodborne pathogens, pesticide/veterinary residues and allergens and in preparing emulsions. Microfluidic technology mainly includes continuous flow microfluidics (CMF), droplet microfluidics (DMF), and spinning microfluidics (SMF), among which CMF and DMF are applied most extensively. This article summarizes the latest advances in the application of CMF for food safety testing, composition analysis and smart packaging, and the application of DMF for targeted enzyme/strain screening and emulsion preparation for the encapsulation and delivery of bioactives. While some technologies are still in the laboratory stage, ongoing interdisciplinary innovations will enhance food safety, quality control and nutrition, thus driving transformative solutions for the food industry.

Key words: continuous flow microfluidics; droplet microfluidics; food safety; targeted screening; application

CLC Number:

TS201.6

XIE Jiajun, YANG Dong, LIN Jianhan, ZHAO Liang, LIAO Xiaojun. Recent Advances in the Application of Microfluidic Technology in Food Science[J]. FOOD SCIENCE, 2025, 46(18): 317-286.

[1]	CHEN Miaofeng, YANG Haoqing, LU Yihui, HU Jiamiao, LIN Shaoling. Research Progress on Photodynamic Antifungal Technology [J]. FOOD SCIENCE, 2025, 46(15): 27-41.
[2]	LI Yuzhen, XIAO Huaiqiu, WANG Bin, LIAO Qiong, LIU Changyu, CAO Huijun. Mechanism of Action of Antibacterial Peptides and Their Application in Food Preservation [J]. FOOD SCIENCE, 2025, 46(15): 415-425.
[3]	TANG Cuiying, CHEN Huafeng, HUANG Qishu, LI Jianwen, HUANG Siting CHEN Lijuan, FU Wusheng. Survey of N-Nitrosamine Contamination and Risk Assessment of N-Nitrosodimethylamine in Dried Aquatic Products [J]. FOOD SCIENCE, 2025, 46(14): 329-339.
[4]	Shu-Ming ZHANG Qiang Wang. ?Research Progress on Metal-Organic Framework-Based Electrochemical Nanosensors for Mycotoxin Detection in Food Applications [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	LAI Yan, SUN Xiulan, ZHANG Yinzhi, SUN Jiadi. Recent Progress in Screening and Expression of Genetically Engineered Antibodies and Their Application in Point-of-Care Testing of Microbial Contamination in Food [J]. FOOD SCIENCE, 2025, 46(12): 325-338.
[6]	KeHaoWang WANG. An Intelligent Question-Answering System for Food Safety Regulation Based on the Retrieval-Augmented Generation Framework [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	PENG Huakang, ZHANG Huanzhi, WANG Chenyue, WANG Yao. Research Progress in Enzyme Engineering Strategies to Improve the Thermal Stability of Enzymatic Time-Temperature Indicators [J]. FOOD SCIENCE, 2025, 46(10): 378-424.
[8]	翠英唐华峰陈棋舒黄丽娟陈 FU Wu－Sheng Fu. Investigation of N-Nitrosamines Contamination in Dried Aquatic Products and Risk Assessment of N-Nitrosodimethylamine [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	WANG Xukai, CHEN Congying, RANG Yifeng, XIAO Xueman, LI Yinhuan, WANG Junming, LIU Chunhong. In Vitro Nephrotoxicity of Migrants from Polybutylene adipate-co-terephthalate-Modified Starch Composite Material [J]. FOOD SCIENCE, 2025, 46(7): 183-194.
[10]	LI Xinxin, HUANG Lanqi, CHEN Xiu, WEN Guangyue, ZHANG Songhan, ZHAO Li. Residual Behavior and Dietary Risk Assessment of Fluopicolide, Its Metabolite and Propamocard on Three Leafy Vegetables [J]. FOOD SCIENCE, 2025, 46(7): 309-317.
[11]	. Nephrotoxicity of PBAT-modified starch material migrants in vitro [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	. Residue Behavior and Dietary Risk Assessment of Fluopicolide, its Metabolite and Propamocard on three Leafy Vegetables [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	GAN Hongxiang, XU Anning, ZHOU Lu, LUO Fangfang, FENG Zhongyang, GAO Binru, LI Zhuosi, WANG Xiang, DONG Qingli, QIN Xiaojie. Comparative Analysis of Genomic Characteristics and Virulence Factors of Salmonella Typhimurium Monophasic Variant Isolates from Foods and Humans [J]. FOOD SCIENCE, 2025, 46(6): 116-123.
[14]	MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe. Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals [J]. FOOD SCIENCE, 2025, 46(6): 142-155.
[15]	LI Jiahao, WANG Tianlin, CAI Yuzheng, LIU Sihan, LI Tiange, WAN Libin, HUANG Xianqing, SONG Lianjun. Recent Progress in the Application of Nanomaterials in Mycotoxin Detoxification [J]. FOOD SCIENCE, 2025, 46(6): 344-353.

Recent Advances in the Application of Microfluidic Technology in Food Science

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments