Development of food processing technologies using fine bubbles

Fine bubbles (FB) are nano- to micrometer-sized gas bubbles dispersed in a liquid. Among these, ultrafine bubbles (UFB), with diameters less than 1 micrometer, are characterized by exceptional stability, making them highly promising for a wide range of applications. Already commercialized in fields such as cleaning, the scope of their application is expected to expand further. In the food industry, successful applications include separating edible oils, inhibiting oxidation during cream production, and suppressing storage-related deterioration in sake. FB technology offers a diverse array of potential benefits, including antioxidation, modification of physical properties, enhanced preservation and dispersion stability, improved extraction efficiency, reduction of off-odors, flavor enhancement, and potentiation of bactericidal effects. Furthermore, its ability to reduce the need for food additives and extend product shelf life contributes to sustainable manufacturing, in line with the UN's Sustainable Development Goals (SDGs), and the transition toward a carbon-neutral society. This review highlights our findings on the application of FB technology in food processing, focusing on results related to ice cream, soy beverages, and other drinks.