Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2023-09-28 DOI:10.1007/s11483-023-09810-w

Khanh Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari

{"title":"Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice","authors":"Khanh Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari","doi":"10.1007/s11483-023-09810-w","DOIUrl":null,"url":null,"abstract":"<div>This work aims at examining the impact of generated CO2 nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO2 NBs. Sets of 13- and 26-min circulation time to mix CO2 and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p ≤ 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO2 concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO2 NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages.</div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"131 - 142"},"PeriodicalIF":2.8000,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-023-09810-w.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09810-w","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This work aims at examining the impact of generated CO₂ nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO₂ NBs. Sets of 13- and 26-min circulation time to mix CO₂ and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p ≤ 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO₂ concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO₂ NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages.

Abstract Image

查看原文本刊更多论文

二氧化碳纳米气泡的产生及其对澄清苹果汁的理化性质（包括表面张力）的影响

这项工作旨在研究通过膜法生成的二氧化碳纳米气泡（NBs）对商用澄清苹果汁的理化性质和表面张力的影响。在不同的液体循环时间（5、13 和 26 分钟）下，以 300 kPa 的压力注入气体以产生二氧化碳纳米气泡。将二氧化碳和液体混合的循环时间分别为 13 分钟和 26 分钟，可产生理想的纳米级（约 80-200 纳米）NB，并显著（p ≤ 0.05）降低了分散有这些已形成的微小气泡（NB-果汁）的果汁的表面张力（约 20-25%）。循环时间的增加也导致 NB 果汁的 Zeta 电位更负，溶解的二氧化碳浓度更高。苹果汁的密度值在加入和未加入二氧化碳 NB 的情况下保持不变。这些实验结果为控制液态食品的特性提供了潜在的 NBs 用途，是一种最大限度减少化学品用量的环保方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.