Microbubble Technology (MBT) as Sustainable Option for the Preservation of Vegetables and Fruits: A Comprehensive Review

Fruit and vegetable postharvest losses present serious obstacles to environmental sustainability, economic stability, and food security, with losses estimated between 25% and 40% globally due to mechanical damage and microbial spoilage. Conventional preservation techniques, such refrigeration and chemical treatments, frequently fall short in preserving the quality of fruit and extending its shelf life. Microbubble technology provides a novel, environmentally friendly solution with its small gas bubbles (less than 200 microns) and high surface area-to-volume ratios. Findings indicate that MB systems enhance gas dissolution and cleaning efficiency, reducing chemical usage by 20–30% and extending the shelf life of perishables like cherries and longan by up to 57%. By enhancing gas dissolution, microbial inactivation, and pollutant removal, these bubbles improve washing, disinfection, and storage. Microbubble treatments with ozone, carbon dioxide, and hypochlorous acid have demonstrated encouraging outcomes in terms of prolonging freshness, maintaining nutritional value, and lowering chemical usage. Microbubble technology offers a long-term cost-effective and environmentally friendly substitute for traditional preservation techniques, despite the higher initial investment required for specialized equipment. Future research should focus on optimizing its integration with other techniques to enhance its commercial viability and effectiveness in food preservation.