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

文献类型： 外文期刊

第一作者： Zhang, Zhi-Hong

作者： Zhang, Zhi-Hong;Wang, Shaomeng;Ma, Haile;Gao, Xianli;Cheng, Lina;Brennan, Charles S.;Yan, Jing-Kun

作者机构：

关键词： Micro-nano-bubble; physicochemical characteristics; formation principle; food industry application

期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.043； 五年影响因子：6.79 ）

ISSN： 8755-9129

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页码：

收录情况： SCI

摘要： 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.

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