Figures (4)  Tables (1)

    • Figure 1. 

      Conversion of microbubbles to nanobubbles formation with a high negative charge.

    • Figure 2. 

      Methods of nanobubble generation.

    • Figure 3. 

      Application of nanobubble technology in food and beverages.

    • Figure 4. 

      Mechanism of nanobubbles action in different applications.

    • SampleNBs method
      (alone or coupled)      		Process mechanismProcess parametersProcess efficiencyReferences
      Camellia oleifera shellsCoupled with ultra-sonicationNano jet formationRhamnolipid concentration (5 CMC), time (16 min)Efficient green method for extraction[16]
      Carya cathayensis Sarg (Walnut shells)Coupled with ionic
      liquid solution      		Ionic liquid Nano jets formationIonic liquid concentration (1 M), time (9 min), temperature (30 °C)Showed better extraction of phenolic compounds than ethanolic[12]
      MustardAloneAir and O2 NBs generated through nano bubble aeratorCavitation time (30 min), pump speed (3,600 rpm)Weight increased by 35%
      		[13]
      TomatoCoupled with micro
      bubble technology      		Air NBs injection methodAir NBs concentration
      (15 and 25 mg/L)      		Improved tomato yield and enhanced vitamin C and lycopene content[77]
      CucumberCoupled with micro
      bubble technology      		Air NBs injectionAir NBs concentration
      (15 and 25 mg/L)      		Improved cucumber yield[77]
      MaizeCoupled with micro
      bubble oxygenation
      technology      		Gas liquid mixingO2 NBs concentration
      (10, 20, and 30 mg/L)      		Yield increased up to 11.7%[78]
      SugarcaneCoupled with micro
      bubble water technology      		PasteurizationMNBs water (1:0 and 1:4)Increased soil fertility and yield increased up to 17.6%[79]
      BarleyCoupled with low-concentration H2O2NBs Water stimulated the expression of genes involved in cell division and cell wall thinningNBs generation time
      (60 min)      		Germination rate increased up to 25%[80]
      Camellia oleifera shellsCoupled with ultra-sonicationGreen extraction methods crucial for efficient and safe extractionTween 80 and rhamnolipid NBs concentration (5 CMC), time 16 min)Increased total phenolic and flavonoid content[58]
      Carrots and fava beansAloneCompression and decompression methodNBs generator pressure (414 KPa), time (90 min), flow (0.4 L/m)Increased seed germination rate[9]
      Chinese cabbageCouple with micro
      bubble technology      		Ostwald ripeningElectrolyzed solution
      (50 mg/L) and NBs
      solution (50 ppm), pH 4.0      		Enhanced microbial cleaning[81]
      Instant coffeeCoupled with spray
      freeze drying      		Stable NBs foamsPressure (588.39 KPa),
      flow rate (6 mL/min)      		Outstanding foam stability and unbroken foam surface[18]
      Apple Juice concentrateAloneCO2 NBs influence
      on juice on viscosity
      		NBs pressure (300 Kpa), time (5, 13, 26 min), temperature (23 °C)Significant reduction in viscosity[82]
      Ice creamCoupled with micro
      bubble technology      		Effect of CO2 NBs on physicochemical propertiesNBs concentration (2,000 ppm), temperature
      (5 °C), time (1 min)      		Enhanced the sensory and physicochemical prope[83]
      MilkCoupled with spray
      drying      		Nano bubbles helped
      to produce milk via
      non-aggregation      		Air NBs flow rate
      (0.3 L/min)      		Enhanced process efficiency and reduced viscosity[84]
      AppleCoupled with micro
      bubble technology      		Ozone MNBs for removing pesticide residueMNBs pressure (0.5 MPa)Improved residual removal efficiency[85]
      Eggs (without
      shells and boiled)      		Coupled with micro
      bubble technology      		Food seasoningN/AImproved liquid seasoning permeation[86]
      Protein (hydrophobin)AloneSupporting in protein purificationPurity improved by 2.8 times[68]

      Table 1. 

      Nanobubble applications in food products.