Micro- and nanobubbles in food processing: From product quality enhancement to process sustainability

Micro-Nanobubbles (MNBs) represent a unique class of gas-liquid dispersions possessing distinct physicochemical behaviors compared to conventional bubbles. Their utility is driven by a high specific surface area, high internal gas pressure, prolonged stability, and a negative zeta potential, which governs unique interfacial phenomena. In this study, a comprehensive synthesis of MNB applications in food, beverage, and water processing is presented, with a focus on process intensification and sustainability. The extraction of bioactive compounds (e.g., polyphenols, flavonoids, and terpenes) is enhanced by MNBs through facilitated solvent diffusion and improved mass transfer. In MNB-assisted separation processes, foam fractionation and flotation are improved via enhanced adsorption and interfacial stability. Furthermore, microbial fermentation and nutraceutical delivery are optimized through improved gas-liquid mass transfer and bioavailability. MNBs modulate food microstructures, rheology, and crystallization behavior. Food safety and microbial disinfection are of great importance. MNB-assisted ion flotation offers a solution for seawater desalination, directly addressing global freshwater scarcity. NB-enhanced aeration improves biological treatment efficiency and minimizes gas emissions. By optimizing mass transfer and surface interactions, it reduces processing time, energy, water consumption, and chemical reliance across food systems. Consequently, MNB technology underpins the transition toward resource-efficient and sustainable food processing frameworks.