Science and Technology of Food Industry

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Volume 42 Issue 24
Dec.  2021
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DONG Xiuyu, TANG Shiying, YANG Heqi, et al. Preparation of Nano-cellulose and Its Application in Food Field[J]. Science and Technology of Food Industry, 2021, 42(24): 434−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110291.
Citation: DONG Xiuyu, TANG Shiying, YANG Heqi, et al. Preparation of Nano-cellulose and Its Application in Food Field[J]. Science and Technology of Food Industry, 2021, 42(24): 434−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110291.
shu

Preparation of Nano-cellulose and Its Application in Food Field

  • College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China

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  • Received Date: November 29, 2020
  • Available Online: October 20, 2021
    Graphical Abstract
    • Abstract
  • Cellulose is the most abundant natural organic polymer on earth. Nanocellulose is generally prepared via acid hydrolysis, mechanical treatment, oxidation treatment and enzymatic degradation from natural cellulose, such as higher plants, algae and microorganisms. The raw materials and preparation technology have significant effect on the microscopic morphology, chemical structure and aggregation structure of the product. The physicochemical property of nanocellulose gives it the unique macro properties and functional characteristics, in addition, it has the advantages of renewable, biodegradable, and high safety. In recent years, research on the application of nanocellulose in food packaging, food additives and functional foods is in the ascendant, and significant progress has been made. The main aim of this paper is to introduce the latest research results related to the preparation process, structural properties and application of nanocellulose in the food field at home and abroad, in order to provide a reference for the research and development of food technology based on nanocellulose.
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    • References (106)
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