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Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing

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Abstract

Bulk nanobubbles (NBs) are ultrafine gas-filled cavities at nanoscale size possessing unique properties which can provide promising benefits to food product quality and processability. This work aimed to investigate the formation and stability of CO2 bulk NBs in water for intended applications in food processing. The NBs were generated by injecting CO2 gas at 300, 350 and 400 kPa pressures to deionised water pumped at 100 and 200 kPa through a commercial NB generator. Size measurement via dynamic light scattering (DLS) technique indicated that CO2 NBs generated were in the range of 200–500 nm depending on the gas pressures, gas and water flow rate used. Concentration of CO2 in water containing the NBs (~ 2000 ppm) also increased significantly. Zeta potential of the formed NBs varied from − 8 to − 19 mV, indicating their stability in the aqueous medium. Their existence lasted for more than 7 days with a good repeatability of size distribution density, and the pH values of CO2–NB solution were maintained below 4. These findings highlight some new fundamental understandings on the generation and physical characteristics of CO2 NBs, which can have potential applications in food processing that need to be further explored.

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Funding

The authors would like to acknowledge the Australia-China Joint Research Centre in Future Dairy Manufacturing Dairy Innovation Centre - ACSRF48154 (2016-2020) for the PhD scholarships and financial support.

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Authors and Affiliations

  1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia

    Khanh Kim Thi Phan, Tuyen Truong & Bhesh Bhandari

  2. School of Science, RMIT University, Melbourne, VIC, 3083, Australia

    Tuyen Truong

  3. School of Chemical Engineering, The University of New South Wales, Sydney, NSW, 2052, Australia

    Yong Wang

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  1. Khanh Kim Thi Phan
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Correspondence to Bhesh Bhandari.

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Highlights

• Bulk CO2 nanobubbles (NBs) were generated in deionised water via a commercial NB generator.

• Generating parameters including gas gauge pressure, gas flow and liquid pressure affected the size distribution density and zeta potential (ZP) of formed NBs.

• Concentration of CO2 dissolved in NB-water was impacted by the parameters of generation.

• NBs size distribution changed and ZP absolute values increased during storage time.

• Amount of dissolved CO2 and pH value of NB-water changed during a week of storage period.

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Phan, K.K.T., Truong, T., Wang, Y. et al. Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing. Food Eng Rev 13, 3–14 (2021). https://doi.org/10.1007/s12393-020-09233-0

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  • DOI: https://doi.org/10.1007/s12393-020-09233-0

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