Nanocellulose: An amazing nanomaterial with diverse applications in food science. (15th March 2023)

• Record Type: Journal Article
• Authors: Zhang, Fengrui; Shen, Rui; Li, Nan; Yang, Xingbin; Lin, Dehui
• Is Part Of: Carbohydrate polymers. Volume 304(2023)
• Publication Date: 2023-03-15
• Subjects: Nanocellulose -- Preparation methods -- Pickering emulsions -- Food-packaging -- Food-grade hydrogels -- Biosensors -- Safety assessment; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2022.120497
• Languages: English
• ISSNs: 0144-8617

Abstract

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. Graphical abstract: Unlabelled Image Highlights: The preparation methods and properties of nanocellulose were summarized. The potential applications of nanocellulose in food science were emphasized. The characteristics, challenges, and prospects of nanocellulose were discussed. This review provided strategies for promotion of nanocellulose in food science.