微纳米气泡是将气体分散在溶液中，形成的直径在几十纳米到几十微米之间的微小气泡颗粒。相比于普通气泡（≥600 μm），由于微纳米气泡尺寸小易受到溶液分子布朗运动影响，具有稳定性强、溶液中存在时间长、气-液界面富含负电荷、气泡崩塌过程中能形成自由基等理化特性被广泛应用于环境污染治理、农业种植、材料科学以及医学等领域。然而，微纳米气泡技术在食品工业中应用仍处于研究阶段。该研究将主要从微纳米气泡的形成过程、制备方法、气泡特性以及目前该技术在食品工业中的应用进行阐述，并对其在食品领域的发展方向以及应用前景进行展望，以期促进微纳米气泡技术在食品工业中的研究和开发应用。

Micro-nano gas bubbles are micro-bubble particles with diameters ranging from tens of nanometers to tens of micrometers, formed through dispersing gas in a solution. Compared with ordinary bubbles (≥600 μm), micro-nano gas bubbles, owing to their smaller size, are more readily affected by the Brownian motion of aqueous molecules. They are characterized by physicochemical properties, such as strong stability, long presence in solution, rich negative charges at the gas-liquid interface, and free radical formation during bubble collapse. Therefore, micro-nano gas bubbles are widely used in environmental pollution control, agricultural planting, material science, and medicine. However, the application of micro-nano gas bubbles in the food industry remains at the explorative stage. Here, the formation process, preparation method, bubble characteristics, and current applications of this technology in the food industry are described, and the development direction and application prospects of micro-nano gas bubbles in food are explored to promote further research and development of their applications in the food industry.

国家自然科学基金青年基金项目（32101893）；中国博士后面上基金资助（2018M642184）；湖南省自然科学基金青年基金项目（2020JJ5640）；中央级公益性科研院所基本科研业务费专项（1610242021005）