{"title":"二氧化碳纳米气泡的产生及其对澄清苹果汁的理化性质（包括表面张力）的影响","authors":"Khanh Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari","doi":"10.1007/s11483-023-09810-w","DOIUrl":null,"url":null,"abstract":"<div><p>This work aims at examining the impact of generated CO<sub>2</sub> nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO<sub>2</sub> NBs. Sets of 13- and 26-min circulation time to mix CO<sub>2</sub> and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p <u>≤</u> 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO<sub>2</sub> concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO<sub>2</sub> NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"131 - 142"},"PeriodicalIF":2.8000,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-023-09810-w.pdf","citationCount":"0","resultStr":"{\"title\":\"Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice\",\"authors\":\"Khanh Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari\",\"doi\":\"10.1007/s11483-023-09810-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This work aims at examining the impact of generated CO<sub>2</sub> nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO<sub>2</sub> NBs. Sets of 13- and 26-min circulation time to mix CO<sub>2</sub> and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p <u>≤</u> 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO<sub>2</sub> concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO<sub>2</sub> NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"19 1\",\"pages\":\"131 - 142\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2023-09-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11483-023-09810-w.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-023-09810-w\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09810-w","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice
This work aims at examining the impact of generated CO2 nanobubbles (NBs) via the membrane-based method on physicochemical properties and surface tension of commercial clarified apple juice. The gas was injected at 300 kPa pressure for variable liquid circulation times (5, 13 and 26 min) to produce the CO2 NBs. Sets of 13- and 26-min circulation time to mix CO2 and liquid gave the desirably nano-size (~ 80–200 nm) NBs and significantly (p ≤ 0.05) reduced surface tension (by ~ 20–25%) of the juice dispersed with these formed tiny gas bubbles (NB-juice). An increase in circulation time also resulted in more negative zeta potential and higher dissolved CO2 concentration of the NB-juice. Density values of apple juice remained unchanged with and without incorporating CO2 NBs. These experimental outcomes provide the potential use of NBs in controlling the characteristics of liquid food as an environment-friendly approach to minimise chemical usages.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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