Recent trends and applications of cellulose nanocrystals in food industry

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. Cellulose nanocrysta...

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Bibliographic Details
Published in:Trends in food science & technology 2019-11, Vol.93, p.136-144
Main Authors: Mu, Ruojun, Hong, Xin, Ni, Yongsheng, Li, Yuanzhao, Pang, Jie, Wang, Qi, Xiao, Jianbo, Zheng, Yafeng
Format: Article
Language:English
Subjects:
Additives
Biodegradability
Biodegradation
Carbohydrates
Cellulose
Cellulose fibers
Cellulose nanocrystals
Chemical properties
Chemical reactions
Crystal structure
Crystallinity
Crystals
Flavor
Food industry
Food packaging
Food processing
Food processing industry
Food production
Food products
Food safety
Functional food
Functional foods & nutraceuticals
Industrial development
Ingredients
Low calorie
Mechanical properties
Modulus of elasticity
Nanocrystals
Nanomaterials
Nanotechnology
Novel foods
Nutrients
Organic chemistry
Packaging materials
Rheological properties
Technology
Thermal stability
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Summary: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. 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. 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. •Recent developments in advantages of cellulose nanocrystals.•The potential applications of cellulose nanocrystals in the food industry.•Recent developments in safety issues of cellulose nanocrystal.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2019.09.013