Removal of phoxim, chlorothalonil and Cr3+ from vegetable using bubble flow

Microbubbles in Food Technology

Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.

Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective

Nanobubble (NB) technologies have received considerable attention for various applications due to their low cost, eco-friendliness, scale-up potential, process control, and unique physical characteristics. NB stands for nanoscopic gaseous cavities, typically <1 μm in diameter. NBs can exist on surfaces (surface or interfacial NBs) and be dispersed in a bulk liquid phase (bulk NBs). Compared to the microbubbles, NBs exhibit high specific surface area, negative surface charge, and better adsorption. Bulk NBs can be generated by hydrodynamic/acoustic cavitation, electrolysis, water-solvent mixing, nano-membrane filtration, and so on. NBs exhibit extraordinary longevity compared to microbubbles, prompting the interest of the scientific community aiming for potential applications including medicine, agriculture, food, wastewater treatment, surface cleaning, and so on. Based on the limited amount of research work available regarding the influence of NBs on food matrices, further research, however, needs to be done to provide more insights into its applications in food industries. This review provides an overview of the generation methods for NBs, techniques to evaluate them, and a discussion of their stability and several applications in various fields of science were discussed. However, recent studies have revealed that, despite the many benefits of NB technologies, several NB generating approaches are still limited in their application in specific agro-food industries. Further study should focus on process optimization, integrating various NB generation techniques/combining with other emerging technologies in order to achieve rapid technical progress and industrialization of NB-based technologies.HighlightsNanobubbles (NBs) are stable spherical entities of gas within liquid and are operationally defined as having diameters less than 1 µm.Currently, various reported theories still lack the ability to explain the evidence and stability of NBs in water, numerous NB applications have emerged due to the unique properties of NBs.NB technologies can be applied to various food and dairy products (e.g. yogurt and ice cream) and other potential applications, including agriculture (e.g. seed germination and plant growth), wastewater treatment, surface cleaning, and so on.

Advances in organophosphorus pesticides pollution: Current status and challenges in ecotoxicological, sustainable agriculture, and degradation strategies

Organophosphorus pesticides (OPPs) are one of the most widely used types of pesticide that play an important role in the production process due to their effects on preventing pathogen infection and increasing yield. However, in the early development and application of OPPs, their toxicological effects and the issue of environmental pollution were not considered. With the long-term overuse of OPPs, their hazards to the ecological environment (including soil and water) and animal health have attracted increasing attention. Therefore, this review first clarified the classification, characteristics, applications of various OPPs, and the government's restriction requirements on various OPPs. Second, the toxicological effects and metabolic mechanisms of OPPs and their metabolites were introduced in organisms. Finally, the existing methods of degrading OPPs were summarized, and the challenges and further addressing strategy of OPPs in the sustainable development of agriculture, the environment, and ecology were prospected. However, methods to solve the environmental and ecological problems caused by OPPs from the three aspects of use source, use process, and degradation methods were proposed, which provided a theoretical basis for addressing the stability of the ecological environment and improving the structure of the pesticide industry in the future.