Fascinating Properties and Applications of Nanocellulose in the Food Industry

Abstract

Nanocellulose, a material derived from cellulose fibers, has gained significant attention in various industries due to its unique properties and potential applications. From an economic perspective, using nanocellulose in industry offers several advantages, such as cost-effectiveness, enhanced product performance, environmental benefits, and diversified applications. Also, it is utilized in the food industry because of its distinct properties, including high surface area, rheological behavior, water absorption ability, crystallinity, and no cytotoxicity. A significant application of nanocellulose is its potential to replace fats, carbohydrates, and proteins and serve as stabilizing agents in high-calorie foods. Moreover, nanocellulose has demonstrated exceptional efficacy as a delivery system, making it an ideal choice for preserving nutrients and active ingredients in food products. A primary objective in the packaging industry is to maintain food quality, extend its shelf life, and minimize waste. Since nanocellulose is both renewable and natural and offers oxygen and water vapor barrier properties, it emerges as a suitable candidate for the packaging industry. However, despite its promising features and applications, there are uncertainties around its non-toxicity and the potential impact on human health, issues that are currently being examined by scientists in the food industry.