{"title":"Nano-Bubbles: The Next Potential Drive to Advance Technologies in Food Industry─A Review","authors":"Pentala Mallesham, S. Parveen and Ravindra Naik*, ","doi":"10.1021/acsfoodscitech.4c0081010.1021/acsfoodscitech.4c00810","DOIUrl":null,"url":null,"abstract":"<p >Nanobubbles (NBs) are extremely small gas-filled regions with diameters of less than 1 μm, possessing characteristics like longer stability, high zeta potential (ζ), and the ability to produce free radicals. The utilization of nanobubbles in the food industry enhances the functional and mechanical characteristics of food components and explores various applications and advantages. This Review analyzes the fundamental properties of nanobubbles; different methods for generation, which include hydrodynamic, acoustic cavitation, electrolysis, and membrane methods; and various application techniques in the food industry, such as modifying viscosity, texture, food safety, extraction of food components, enhancing freezing processes, and use in spaceflight food systems.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"428–443 428–443"},"PeriodicalIF":2.6000,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00810","RegionNum":0,"RegionCategory":null,"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
Nanobubbles (NBs) are extremely small gas-filled regions with diameters of less than 1 μm, possessing characteristics like longer stability, high zeta potential (ζ), and the ability to produce free radicals. The utilization of nanobubbles in the food industry enhances the functional and mechanical characteristics of food components and explores various applications and advantages. This Review analyzes the fundamental properties of nanobubbles; different methods for generation, which include hydrodynamic, acoustic cavitation, electrolysis, and membrane methods; and various application techniques in the food industry, such as modifying viscosity, texture, food safety, extraction of food components, enhancing freezing processes, and use in spaceflight food systems.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
