Nanocellulose: An amazing nanomaterial with diverse applications in food science.

Fengrui Zhang, Rui Shen, Nan Li, Xingbin Yang, Dehui Lin

Journal: Carbohydrate polymers 2023;304():120497

PMID: 36641166

Full Text on Elsevier Science View on PubMed

Abstract

Recently, nanocellulose has gained growing interests in food science due to its many advantages including its broad resource of raw materials, renewability, interface stability, high surface area, mechanical strength, prebiotic characteristics, surface chemistry versatility and easy modification. Since then, this review summarized the sources, morphology, and structure characteristics of nanocellulose. Meanwhile, the mechanical, chemical, and combined treatment methods for the preparation of nanocellulose with desired properties were elaborated. Furthermore, the application of nanocellulose in Pickering emulsions, reinforced food packaging, functional food ingredient, food-grade hydrogels, and biosensors were emphasized. Finally, the safety, challenges, and future perspectives of nanocellulose were discussed. This work provided key developments and effective benefits of nanocellulose for future research opportunities in food.

Address: Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.; Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Electronic address: [email protected].

DOI: 10.1016/j.carbpol.2022.120497

Link outs

Subscription / membership required

Full Text Sources:

https://linkinghub.elsevier.com/retrieve/pii/S0144...

MeSH Terms: Cellulose, Nanostructures, Food Packaging