纳米纤维素的制备及其在食品领域中的应用研究进展

纤维素是地球上含量最为丰富的天然有机聚合物。纳米纤维素一般以高等植物、海藻及微生物由来的天然纤维素为原料，运用酸水解、机械处理、氧化处理及酶降解等纳米化工艺而制备。原料与制备技术对于产物的微观形态、化学结构与聚集态结构影响显著。纳米纤维素的理化结构赋予其独特的宏观性质以及功能特性；加之可再生、可生物降解、安全性高等优势；近年来，纳米纤维素在食品包装、食品添加剂以及功能性食品中的应用研究方兴未艾，并已取得显著进展。本文对国内外在纳米纤维素的制备工艺、结构性质及其在食品领域的应用相关研究成果进行梳理总结，以期为基于纳米纤维素的食品科技研发工作提供参考。

Preparation of Nano-cellulose and Its Application in Food Field

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.