Novel nanobubble technology in food science: Application and mechanism

Abstract

Nanobubble technology is one of the latest green technologies in food industry applications. Nanobubbles (NBs) are gas-filled nanoscopic bubbles with a diameter of < 500 nm. The mass production of bulk nano-bubbles raises growing interest due to their high stability, internal pressure, and an enormous surface-to-volume ratio. Also, they can increase surface area, alter the physicochemical characteristics of the medium, and facilitate mass transfer. Along with their size and stability, air, nitrogen, and carbon dioxide, NBs are widely recognized for their significance in food processing. The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory. In this review, fundamental properties, and several generation methods of NBs have been described along with their mechanism. Moreover, NBs generation methods can produce fine and undeviating gas diffusion characteristics, which can be used to control the uniformity and textural qualities of various creamy and gel-based foods. Thus, we also described the possible applications of NBs along with their mechanism of action in extraction, freezing, foams, and film formation. The ability of NBs to impart health benefits makes them new, improved, and environmentally safe green techniques.

Keywords

Nanobubbles / Generation methods / Fundamental properties / Food application / Mechanism of action

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This work was financially supported by the National Key Research and Development Program of China, China (2022YFD2100100), National Natural Science Foundation of China, China (32272776; 32001748), Natural Science Foundation of Ningbo, China (202003N4311), Zhejiang Public Welfare Technology Application Research Project, China (LGN21C200018), Key Research and Development Program of Zhejiang Province (2022C02033, 2021C02014), China and 72nd Postdoctoral Foundation (2022M713423). Young Elite Scientists Sponsorship Program by CAST (2022QNRC001)

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2023 Editorial Office of Food Innovation and Advances