Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Department of Food Science, Purdue University, West Lafayette, Indiana, USA; email:
Annu Rev Food Sci Technol. 2023 Mar 27;14:495-515. doi: 10.1146/annurev-food-052720-113207.
Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.
微泡在食品工业中尚未得到广泛应用，但由于其独特的物理行为，它们作为环保型清洁和支持剂在产品和生产线中具有广阔的应用前景。其较小的直径增加了它们在液体材料中的分散性，由于其高比表面积而促进了反应性，增强了气体在周围液相中的溶解，并促进了活性化学物质的生成。本文综述了生成微泡的技术、它们增强清洁和消毒的作用模式、它们对食品材料功能和机械性能的贡献，以及它们在水培或生物反应器中支持生物生长的用途。微泡的实用性和多种应用，加上其较低的内在成分成本，强烈鼓励在未来几年内食品行业更多地采用微泡。
