纳米纤维素在食品行业中应用研究进展

概述了纳米纤维素的种类,包括微纤化纤维素、纳米纤维素晶体和细菌纳米纤维素,以及3种纳米纤维素的特性及其主要制备方法;重点介绍了纳米纤维素在食品领域的应用,主要包括其作为食品添加剂、功能性食品成分及食品包装材料等其他用途,并对其未来发展进行展望。

Research progress on the application of nano-cellulose in food industry

Nanocellulose has unique structure, mechanical and optical properties, such as high surface area and high aspect ratio, rheological properties and non-cytotoxicity and genotoxicity. At present, nanocellulose materials have been studied in automobile, construction and textile industries, but they still have great potential in food industry. In this paper, the types of nanocellulose, including microfibrillated cellulose(MFC), nanocellulose crystal (NCC) and bacterial nanocellulose (BNC), as well as the properties of these three nanocellulose and their main preparation methods were briefly summarized. The application of nanocellulose in the field of food, including its use as food additive, functional food ingredients and food packaging materials, was introduced, and its future development was prospected. The aim is to make reference for the future development.