Exploring the Potential of Microbubble Innovation in Revolutionizing Food Industry: A Comprehensive Review

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-12-23 DOI:10.1007/s11947-024-03697-2

Asif Ali Bhat, Yu-Wei Chen, Yu-Shen Liang, Shin-Yu Chen, Chang-Wei Hsieh, Chia-Min Lin, Min-Hung Chen, Ping-Hao Huang, Ming-Kuei Shih, Chih-Yao Hou

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引用次数: 0

Abstract

The review comprehensively explores microbubble innovation (MBI) applications within the food industry, highlighting their remarkable potential beyond their fragile dimensions and unique physical properties. This review addresses the approaches used to create microbubbles, outlines their ability to improve surface cleaning techniques, peers at how they affect the mechanical and functional aspects of food substances, and investigates how they aid in developing organisms in hydroponic farming and biological reactors and currently, highlighting innovations in generating methodologies, their potential effect on the characteristics of food substances. The present study aims to streamline the current state of literature to provide the foundation for future research and academic growth. It is important to emphasize that microbubbles (MB) can be utilized for ecologically friendly food production and processing, which underlines the significance of their growing industrialization. After this review, some observations are provided regarding the obstacles as well as possibilities that can be addressed by microbubble engineering. Recent studies demonstrate that microbubble technology improves sanitation, hygiene, and food processing. These findings reflect the scope of microbubble innovation to modify conventional methods and lead to the establishment of a food production system that is both more productive and more sustainable.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.