Recent insights on microfluidics applications for food quality and safety analysis: A comprehensive review

Microfluidics has emerged as a potentially valuable technique in food analysis. The major benefits include miniaturization, automation, quick throughput, and reduced sample and reagent volumes. The miniaturization of food processing systems enabled by microfluidics can lead to reduced energy consumption, improved food safety, and lower waste outputs. In microfluidic devices, sensors and actuators are frequently utilized to visualize and control pertinent factors. Microfluidics could have a significant impact in pathogen identification, allergen testing, quality control, flavor analysis, safety monitoring, adulteration detection, and sensory analysis. Microfluidic devices enable rapid separation and identification of volatile components by gas chromatography. By detecting and measuring features like pH, temperature, and the substances present in food samples, microfluidic sensors can monitor and optimize the quality of food production. Microfluidics simulations can be used to study the sensory analysis of food by investigating the interaction of food ingredients with taste receptors in microfluidic channels that mimic the oral cavity. This review paper outlines current status of microfluidic technologies in food processing and discusses the potential applications and challenges in the maintaining the food quality.