Mechanistic Basis of Nanobubble Functionality in Food Systems: Linking Electrokinetic Stabilization, Transport Dynamics, and Functional Outcomes

Abstract

ABSTRACT Recently, there has been a surge in shifting of scientific interest towards the adoption of nonthermal technologies in food processing applications. Nanobubble (NB) technology is one of the emerging green technologies that has gained increased attention over recent years. However, its functionality is often discussed separately from the gas identity, electrokinetic stabilization, transport behavior, and food matrix interactions. This review develops a framework based on mechanism–property–transport–function–outcome to explain how NB stability, interfacial charge, residence time, sustained transport, and matrix interactions govern food functionality and applications. This framework explains why similar NBs perform differently across food systems, emphasizing and classifying dominant mechanisms of NB action for food applications, along with gas properties as an underlying factor. This review bases electrokinetic and transport phenomena as mechanistic foundations of the stability and applicability of NBs in food systems, while highlighting gas‐specific, property‐tuned, and food‐matrix‐directed framework for selecting NBs for potential food applications. The outcome of electrokinetic and transport‐based interactions with the food matrices has been discussed under residence time‐governed transport, micro‐convection effects, food matrix modulation, redox reactions, and bioactive delivery.