Advances in Microbubble Technologies for Food Sanitization: A Comprehensive Review

ABSTRACT Microbubble (MB) technology has emerged as a transformative tool in food sanitization, where it offers innovative solutions for ensuring food safety and quality. The technology has a proven record of reducing dependency on chemicals for disinfecting food, which contributes to food safety. The success of MB technology lies in the unique properties of MBs, such as high surface area, enhanced gas solubility, and cavitation effects that lead to their effectiveness in food sanitization and disinfection. With diameters typically ranging from 1 from 100 µm and prolonged suspension (from a few hours to weeks) in the liquid phase, these gas‐filled MBs enhance the effectiveness of cleaning, disinfection, and contaminant removal processes in the food industry. The purpose of this review was to explore recent advancements in MB technologies, focusing on their underlying mechanisms of action, such as cavitation, oxidative stress generation, and enhanced surface activity. It also examines a range of applications, from washing fruits and vegetables to sanitizing seafood, meat, and processing equipment. Furthermore, the review delves into the environmental benefits of MB technology, highlighting its potential to reduce water and chemical usage in sanitization processes, thereby contributing to more sustainable food production practices. This comprehensive review addresses the potential challenges and limitations of adopting MB technology on a commercial scale, including cost implications, scalability, and regulatory considerations. The review also outlines future prospects, such as the integration of MB systems with other emerging technologies, like ozone and ultrasound, to enhance food sanitization efficacy and to guide researchers, industry professionals, and policymakers in exploring the full potential of MB technology for improving food safety and quality.