STUDIES
Food Processing
Microbubbles in Food Technology
Microbubbles, though largely untapped in the food industry, hold great potential as eco-friendly cleaning agents and functional enhancers in both products and production processes due to their unique physical characteristics. Their tiny diameters facilitate thorough dispersion in liquids, boost reactivity due to a high specific surface area, improve gas dissolution in the liquid phase, and support the formation of reactive chemical species. This review explores methods for generating microbubbles, their mechanisms for improving cleaning and disinfection, their role in enhancing the functional and mechanical properties of food materials, and their application in supporting organism growth in hydroponics and bioreactors. Given their effectiveness and low cost, microbubbles present a strong case for broader application within the food industry in the coming year
Novel nanobubble technology in food science: Application and mechanism
Nanobubble technology is an innovative, eco-friendly advancement in the food industry. Nanobubbles (NBs), gas-filled bubbles under 500 nm, are valued for their stability, high internal pressure, and large surface-to-volume ratio, which enhance mass transfer and alter medium properties. Compatible with gases like air, nitrogen, and COâ‚‚, NBs improve food processes, especially in extraction, freezing, foaming, and film formation. Advanced methods for generating NBs have improved texture and uniformity in creamy and gel-based foods. This sustainable technology offers potential health benefits, making it a promising tool for efficient, green food processing.
Nanobubbles can also sanitize food handling surfaces, offering eco-friendly advantages over traditional bactericides. They produce no pollutants, decompose naturally without leaving residues, and allow wastewater recycling, making them a sustainable choice for enhancing food safety
Micro-nano-bubble technology and its applications in food industry: A critical review
Micro-nano-bubbles (MNBs), composed of single or mixed gases with diameters ranging from micron to nanometer scale, are widely used in fields like environmental management, cleaning, and biomedicine. Recently, MNBs have garnered significant attention for their unique physicochemical properties, including large specific surface area, extended stability, high gas-liquid mass transfer efficiency, elevated zeta potential, and reactive oxygen species generation. Despite their impressive performance in areas like food safety and quality, further refinement is needed in achieving uniform size distribution and expanding real-world applications in the food sector. This review examines the synthesis methods and key physicochemical properties of MNBs, along with current research trends in their practical use in the food industry. MNBs show promise in enhancing food processing by improving functionality, nutrition, and sensory quality. Future advancements in MNB technology and their application in food processing may contribute significantly to food quality and safety
Application of micro- and nano-bubbles in spray drying of milk protein concentrates
Micro- and nano-bubbles (MNB) possess unique properties that enable various practical applications. This study aimed to evaluate a venturi-style MNB generator's efficiency in creating substantial MNB in deionized water, yielding a bubble concentration of approximately 3.76 × 10^8 particles/mL with an average size of 249.8 nm.The second part of the study examined MNB's effect on milk protein concentrate (MPC) dispersions. MNB-treated MPC dispersions showed significantly lower viscosity (57.58 mPa·s compared to 162.40 mPa·s in control samples at 100 s^−1) due to a reduction in aggregated microstructures. Additionally, MNB-treated MPC powders demonstrated enhanced rehydration properties, producing fewer large particles during dissolution than untreated MPC powders.The findings suggest that MNB treatment could improve MPC drying efficiency and functional properties, enhancing usability in food processing.
Nanobubbles as an Emerging Sanitation Technology
The ability of bacteria to adhere to surfaces has significant implications for the food industry. Attachment of pathogenic bacteria to fresh produce and contact surfaces can increase food safety risks as these surface properties allow bacteria to securely adhere to them.