Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages

Oguz Kaan Ozturk, Hazal Turasan

Research output: Contribution to journalReview articlepeer-review


Background: Microfluidization can produce highly stable and homogenous aqueous media, even when the sample consists of hydrophobic and nonpolar components, due to its combined forces like ultra-high-pressure, high-velocity impact, cavitation, and intense shear rate. The forces during microfluidization lead to transformation in material structure and conformation which result in modifications in the material characteristics and can be a base for new application areas. Scope and approach: Although microfluidization is commonly known with its effects on particle size reduction, this innovative technique is also highly successful for formation of emulsion-based systems. Recently, a few new application areas have emerged, such as nanoparticle formation and treatment of beverages. Despite increasing interest of using microfluidization in new areas, there is not a comprehensive review of these studies in the literature. Therefore, in this paper, these studies have been reviewed and discussed in three main categories: 1) emulsion-based systems, including dairy products and lab-created emulsions, 2) nanoparticles, and 3) beverages. Also, the processing factors that need to be taken into consideration are outlined in this review. Key Findings and Conclusions: Homogenizing milk with microfluidization significantly improved the physical properties of milk-derived products, especially textural properties. Microfluidization also provided better stability compared to conventional techniques and enabled production of new functional emulsions. Its liposome applications showed great potential to extend specific activities of substances. Microfluidization also improved bioavailability of food grade nanoparticles and helped eliminating cloudiness in beverages by significantly reducing particle size.

Original languageEnglish (US)
Pages (from-to)609-625
Number of pages17
JournalTrends in Food Science and Technology
StatePublished - Oct 2021
Externally publishedYes


  • Beverages
  • Encapsulation
  • Microfluidization
  • Nanoemulsions
  • Nanoliposomes
  • Nanoparticles

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


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