文献类型： 外文期刊
作者： Zhang, Zhi-Hong 1 ; Wang, Shaomeng 1 ; Cheng, Lina 2 ; Ma, Haile 1 ; Gao, Xianli 1 ; Brennan, Charles S. 3 ; Yan, Jing-Kun 4 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
2.Guangdong Acad Agr Sci, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Minist Agr,Sericultural & Agrifood Res Inst, Guangzhou, Peoples R China
3.RMIT Univ, Sch Sci, Melbourne, Vic 3001, Australia
4.Dongguan Univ Technol, Sch Chem Engn & Energy Technol, Key Lab Hlth Food Dev & Nutr Regulat China Natl L, Dongguan 523808, Peoples R China
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
年卷期：
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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