Year: 2025
Type: article
Abstract: Nanocellulose, an emerging nanomaterial with high strength, tunable surface chemistry, and biocompatibility, enables diverse applications in food engineering. Its non-cytotoxic nature supports use in three key areas: food additives, functional ingredient carriers, and biodegradable packaging – the most advanced application leveraging its barrier properties. However, safety concerns persist, particularly regarding nanoparticle penetration through biological barriers (e.g. intestinal epithelium), despite preliminary studies on cytotoxicity and biodynamics. This review synthesizes: (1) extraction methods (mechanical, chemical, enzymatic) for nanocellulose production; (2) chemical modifications (carboxylation, TEMPO-oxidation) to enhance functionality; (3) food-specific applications, including active packaging (antimicrobial/antioxidant films), texture modifiers, and edible coatings. Current challenges center on reconciling scalability, safety validation, and regulatory gaps. Future directions emphasize green synthesis (agricultural waste valorization) and smart delivery systems for bioactive compounds. By addressing these aspects, nanocellulose can drive sustainable innovation in food technology, balancing performance with health and environmental priorities.
Source: Journal of Natural Fibers
Authors: Jiachuan Yang, Peijin Guo
Institutions: Shanxi Datong University, Datong Normal College
Language: English
Subfield: Biomaterials
Field: Materials Science
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $2,070
OpenAlex ID: W4410924849