The DOI matches its Crossref record; 100 of the 100 references it cites were found in a registry or an index.
Recent trends and applications of cellulose nanocrystals in food industry
Abstract
Abstract 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.
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Cites
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Extraction and characterization of cellulose nanocrystals from agro-industrial residue – Soy hulls
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Metadata
- Authors
- Mu, R., Hong, X., Ni, Y., Li, Y., Pang, J., Wang, Q., Xiao, J., & Zheng, Y.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2019-11
- Volume
- 93
- Pages
- 136-144
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2972513759
- Cited by
- 322
- References
- 100
- FWCI
- 7.08
- Type
- journal article
- Language
- en
- Open access
- closed
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- Mu, R., Hong, X., Ni, Y., Li, Y., Pang, J., Wang, Q., Xiao, J., & Zheng, Y. (2019). Recent trends and applications of cellulose nanocrystals in food industry. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2019.09.013
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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