Novel nanobubble technology in food science:Application and mechanism

Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.

Fabrication of telechelic DNA-bridged food emulsion gel as edible ink for 3D printing

Objectives:Interdroplet interactions affect the properties and textures of emulsions.In this study,we creatively introduced telechelic DNA to link oil droplets directly at molecular scale to further improve the viscoelastic properties of emulsions.Materials and Methods:A stable emulsion with 70%oil fraction was prepared by adding 40 mg/mL of whey protein isolate and peach gum polysaccharide complex(WPI–PGP complex).The addition of telechelic DNA(0.125–0.375μmol/L)made the emulsion change from a cream-like state to a self-supporting gel.Results:Rheological experiments confirmed that the telechelic DNA could improve the yield stress,storage modulus/loss modulus(Gʹ/Gʹʹ)and apparent viscosity of the emulsion gel in a concentration-dependent manner(0–0.375μmol/L).Inverted fluorescence images clearly showed the interdroplet network of the emulsion gel linked by telechelic DNA.For 3D printing,the emulsion gel with a higher concentration(0.375μmol/L)of telechelic DNA displayed better surface quality and dimensional resolution,indicating improved printability.Conclusion:This study successfully designed a novel telechelic DNA-bridged emulsion gel,which showed great potential as edible ink for 3D printing.