Recent trends and applications of cellulose nanocrystals in food industry

Mu, Ruojun; Hong, Xin; Ni, Yongsheng; Li, Yuanzhao; Pang, Jie; Wang, Qi; Xiao, Jianbo ✉; Zheng, Yafeng ✉

Angol nyelvű Tudományos Összefoglaló cikk (Folyóiratcikk)
Megjelent: TRENDS IN FOOD SCIENCE & TECHNOLOGY 0924-2244 93 pp. 136-144 2019
  • SJR Scopus - Biotechnology: D1
    Background: The development of nanomaterials with edible and biodegradable properties is now an urgent need of food science and technology. The application of nanomaterials in the food production, processing and packaging promotes the development of a novel technology - food nanotechnology.Scope and approach: Cellulose nanocrystals are nanoscale celluloses extracted from natural fibers and organized in a structure of strongly ordered crystalline particles. In this review, recent developments in advantages and safety issues of cellulose nanocrystal, as well as its applications in food industry, such as biodegradable packaging, delivery systems, food stabilizer and functional food ingredients were highlighted.Key findings and conclusions: The cellulose nanocrystals have excellent physical and chemical properties and are considered as novel food ingredients and biodegradable packaging materials in food industry. Based on its small size, large surface area, high crystallinity and high Young's modulus, cellulose nanocrystals exhibited excellent mechanical properties, high thermal stability, active chemical reaction properties, and the rheological properties of shear thinning. Cellulose nanocrystals can be used as a low calorie replacement for carbohydrate additives used as thickeners, flavor carriers and suspension stabilizers in a wide variety of food products. Cellulose nanocrystals showed excellent functions in application of delivery system, which make it an ideal candidate to protect nutrients and active ingredients in food products.
    Hivatkozás stílusok: IEEEACMAPAChicagoHarvardCSLMásolásNyomtatás
    2021-10-26 19:08