Micro-nano-bubble technology and its applications in food industry: A critical review

ABSTRACT

Micro-nano-bubbles (MNBs) are gaseous structures, either single gas or mixed gases, with diameter from micron to nanometer, which have extensive uses in environmental management, cleaning, and biomedicines. MNBs have received much attention in recent years for their unique physicochemical characteristics, including large specific surface area, long residence time, high gas-liquid mass transfer efficiency, high zeta potential, and reactive oxygen species production. Although MNBs have exhibited outstanding performance, particularly in food safety and quality, their uniform size distribution and real-world applications in food still require further improvements. This review discusses the synthesis methods and major physicochemical properties of MNBs. Current research trends in the practical application of MNBs in food industry and their prospects in food processing to enhance functionality, nutrition, and sensory quality are also discussed. Future studies on technological developments of MNB and their exploration in food processing might help to improve food quality and safety.

KEYWORDS:

• Micro-nano-bubble
• physicochemical characteristics
• formation principle
• food industry application

Acknowledgments

This work was supported financially by the National Natural Science Foundation of China (grant number 32101893); the China Postdoctoral Science Foundation Grant (grant number 2018M642184); the Natural Science Foundation of the Jiangsu Higher Education Institutions of China (grant number 19KJB550004); the Special Fund for Science and Technology Development of Zhongshan (grant number 2018A1007); and Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

Disclosure statement

No potential conflict of interest was reported by the author(s).