Food-grade microgel capsules tailored for anti-obesity strategies through microfluidic preparation

Microfluidics have been extensively used to investigate bubbles and droplets, and make uniform emulsions and foams; the benefit being that very monodisperse products are more stable. Besides, when used for encapsulate production, their size codetermines the payload, and allows accurate dosing of the component of interest. In this review, we specifically highlight the perspective of microfluidic production of microgel capsules for anti-obesity strategies that activate the intestinal brakes via controlled delivery of nutrients to the small intestine. We show various microgel capsule structures, their release characteristics, and discuss first results in human trials. We wrap up with recent progress made in up-scaling, which in our view is the key to bring the technology toward application in the food field.