Interfacial Effects Induced by Nanobubbles: Characteristics, Consequences, and Applications in Sustainable Food Processing, Commercial Quality, and Human Health

Abstract

Nanobubbles (NBs) are gas bubbles with diameters less than 1 µm in liquids, creating spherical gas–liquid interfaces at the nanoscopic scale; meanwhile, their preparation techniques and detection methods have been extensively studied. It is worth noting that NBs exhibit ultra-high specific surface areas, unique charge distributions, and enhanced mass and heat transfer characteristics, making them highly interactive with substances at the interface. These unique interfacial interactions lead to great potential for applications in the fields of environment, agri-food, and medicine. Insights into these interfacial mechanisms are essential for effectively guiding and optimizing their practical applications. Therefore, this review focuses on the gas–liquid interfacial characteristics of NBs, such as exceptional stability and excellent gas transfer efficiency. Moreover, it explores their interactions with surrounding substances, emphasizing the mechanisms through which NBs induce aggregation and self-assembly, modulate heat and mass transfer, and trigger chemical reactions as well as mechanical damage. Additionally, this review compiles NB's potential applications in sustainable food processing and human health, including optimizing food processing efficiency, reducing energy consumption and pollution, improving product sensory and nutritional quality, and enhancing human digestion and absorption. Future studies are suggested to elucidate their interaction mechanisms with various components in complex food systems and to further refine safety issues and process optimization. These efforts will benefit the long-term sustainability of human development.