农林副产品基纳米纤维素在食品工业中的应用

纤维素是自然界中含量丰富的天然聚合物之一,具有可再生、环境友好和生物相容性等特性。纳米纤维素是以纤维素为原料通过物理或化学方式制备而来。不同的制备方式对纳米纤维素的形态特征、物理化学性质产生显著的影响,使其呈现出不同的特性。纳米纤维素因具有较高的表面积和模量、两亲性、生物相容性和安全性等优异特性,在食品工业中备受关注。本文重点对近年来国内外关于农林副产品制备的纳米纤维素在食品包装、乳化稳定剂、酶固定化和基于表面增强拉曼光谱(SERS)的食品污染物的无损快速检测方面的应用进行了总结,分析了其在食品工业应用中的挑战,对今后研究进行了展望。

Application of Agroforestry By-product Based Nanocellulose in Food Industry

Cellulose is one of the abundant natural polymers in nature, which is renewable, environmentally friendly and biocompatible. Nanocellulose is prepared by physical or chemical method from cellulose. The morphology and physicochemical properties of nanocellulose are significantly affected by the different methods of preparation. Nanocellulose has attracted much attention in food industry due to its high surface area and modulus, amphiphilicity, biocompatibility and safety. In this paper, the application of nanocellulose prepared by agricultural and forestry by-products in food packaging, emulsifying stabilizer, enzyme immobilization and rapid nondestructive detection of food contaminants based on surface-enhanced Raman spectroscopy (SERS) are summarized. Challenges in the application of nanocellulose in food industry are analyzed, and the research development tendency is prospected.