Background

The importance of nanobubbles (NBs) is widely acknowledged, along with their size and stability. NBs are tiny gas-filled cavities having unique physical characteristics. Excellent stability, high internal pressure, extremely large surface to volume ratio and high gas dissolution rate are the important features of NBs which lead to many promising applications in various fields of advanced science and technology.

Scope and approach

This paper reviews recent research progress relating to the use of bubbles with a scale of nanometers in food sectors. A focus will be placed on the current status of applications of NBs in food processing operations and associated applications. The characterization parameters with modern means of measuring and analysing the NBs are also summarised.

Key findings and conclusions

Despite its remarkable characteristics, usage of NBs technology in food products is still limited and challenging. Based on this review, various potential areas and gaps for NBs research in food science fields are identified for further investigations.

中文翻译：

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纳米气泡：食品加工的基本特征和应用

背景

纳米气泡（NBs）的重要性以及其大小和稳定性已得到广泛认可。NB是具有独特物理特性的微小充气腔。NB的重要特征是出色的稳定性，高内压，极大的表面体积比和高的气体溶解速率，这些特征在先进科学和技术的各个领域中带来了许多有希望的应用。

范围和方法

本文回顾了与食品领域中纳米级气泡的使用有关的最新研究进展。将重点关注NB在食品加工操作中的应用和相关应用的当前状态。还总结了使用现代手段来测量和分析NB的表征参数。

主要发现和结论

尽管NBs技术具有显着特征，但在食品中的使用仍然有限且具有挑战性。在此审查的基础上，确定了食品科学领域NBs研究的各种潜在领域和差距以供进一步研究。