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Novel Techniques in Nutrition and Food Science

Nanocellulose in Food Science and Technology - Potential, Advantages and Gaps of Research

Submission: August 18, 2017; Published: April 03, 2018

DOI: 10.31031/NTNF.2018.01.000514

ISSN 2640-9208
Volume1 Issue3


Since the first description of cellulose molecule in 1838 by the French chemist Anselme Payen, passing through the obtention of nanocellulose in 1977 [1], until the published researches up to 2017, too many advances and different approaches were given to this multifunctional polysaccharide from pulp and paper industry to medical applications. Although the first US Patent submitted by Turbak and co-workers considered nanocellulose a food additive, this product was not commercially exploited because of the high production costs, however, now this panorama is changing with industries focusing their plants in the production of the nanopolymer [2].

Abbreviations: CNF: Cellulose Nano Fibers; CNC: Cellulose Nano Crystals; BNC: Bacterial Nano Cellulose; GRAS: Generally Recognized As being Safe; FDA: Food and Drug Administration; EU: Europe Union.ority; TCHM: Traditional Chinese Herbal Medicine; CHM: Chinese Herbal Medicine; QAMS: Quantitative Analysis Of Multi-Components By Single Marker

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