Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials

摘要

Micronization is a mechanical and high shearing operation to downsize the particles of food material to the micron range. Conventionally micronization techniques were employed in pharmaceutical industries but in recent decades various studies have revealed its immense potential in food industries. This article reveals remarkable changes brought by micronization techniques in the food matrix. Size reduction to micron size boosts functional properties and physicochemical properties like water holding capacity, swelling capacity, solubility and antioxidant capacity. It also helps in preserving food by exposing the antimicrobial compounds on the surface or by inactivating microbes or by inhibiting enzymes thus improving the food stability. Micronization delayed retrogradation, induced gelatinization, reduced syneresis, decreased fermentation time, produced stable products and improved dissolution rate. These unique changes were found due to decrease in particle size and increase in surface area. Micronization by grinding, homogenizing, electrospraying and solvent-less micronization by supercritical fluid has been uniquely worked upon for the readers and researchers to have quick glance over recent trends and innovation. This review also details on principles, effective parameters, particle size, major outcomes, advantages and disadvantages of each micronizing technique.