Zhang, Kexuan; Feng, Xin Ru; Liu, Jiaxiang; Tang, Han; Jiang, Piao Yi; Liu, Nan; Zhang, Lijuan; Li, Pan; Hu, Jiajun; Li, Jixiang

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

2025, ,

Zhang, Kexuan; Feng, Xin Ru; Liu, Jiaxiang; Tang, Han; Jiang, Piao Yi; Liu, Nan; Zhang, Lijuan; Li, Pan; Hu, Jiajun; Li, Jixiang

Nanobubbles have attracted significant attention due to their long persistence and unique interfacial properties, with applications in multiple fields such as environment and agriculture. As the properties of nanobubbles determine their functions, this study focused on the controllable preparation of their properties, aiming to enhance nanobubble functions and expand their applications. A series of cubic response surface regression was constructed to study the relationship between N-2 nanobubble preparation parameters (namely water pressure, gas flow, and shearing time) and their properties. Through these models, the regulation of bubble density (5.8 x10(7)similar to 1.4 x10(8)/mL), oxidation-reduction potential (ORP) (116.7-261.7 mV), zeta potential (-42.4-0.34 mV), surface tension (48.6-61.8 mN/m), and viscosity (0.77-0.89 mPas) could be achieved. For food preservation applications, based on through the multi-objective optimization prediction of the model (maximizing bubble density and minimizing ORP), the N-2 nanobubbles under optimal preparation parameters exhibited a bubble density of 1.31 +/- 0.06 x 10(8) bubbles/mL and an ORP of 202.8 +/- 22.05 mV. After 30 days of storage, the density loss of N-2 nanobubbles was only 5.6 %, which indicated that their efficacy could remain stable over an extended period. N-2 nanobubbles exhibited significant anti-oxidation and microbial growth inhibition effects, providing remarkable preservation effects for vegetables, fruits, and meats. Molecular simulation results indicated that N-2 nanobubbles hinder O-2 diffusion into food tissue. As preservatives, N-2 nanobubbles had significant cost advantages over chemical and natural preservatives, while being green and pollution-free. The results of this study will facilitate directional preparation of nanobubbles with specific properties to meet application needs and enhance quality/efficiency.