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Novel Techniques in Nutrition and Food Science

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

Talita Szlapak Franco* and Graciela Inez Bolson de Muniz

Department of Forest Engineering, Federal University of Parana, Brazil

*Corresponding author: Talita Szlapak Franco, Federal University of Parana, Av Prefeito Lothário Meissner, 632, Curitiba, Parana, Brazil

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

DOI: 10.31031/NTNF.2018.01.000514

ISSN 2640-9208
Volume1 Issue3

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.

Introduction

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].

The fundamental characteristics which turn nanocellulose so unique and functional are: its huge surface area and aspect ratio (at least ten times larger than that of cellulose fibers), extensive hydrogen bonding ability; and the fact that it can be isolated from totally renewable sources [3]. Cellulose Nano Fibers (CNF), Cellulose Nano Crystals (CNC) and Bacterial Nanocellulose (BNC) are being investigated for its food application, as fat replacer [4,5] stabilizer [6], thickening, gelling and water binding properties [7,8] cry protective medium for probiotics [9] and widely as reinforcement phase in nano composites for a variety of applications, including food packaging [10]. Beyond the properties that made nanocellulose an excellent food additive, some lines of studies considered potential functional properties, where it can improve the health of consumers, acting like a dietary fiber [11].

The fundamental characteristics which turn nanocellulose so unique and functional are: its huge surface area and aspect ratio (at least ten times larger than that of cellulose fibers), extensive hydrogen bonding ability; and the fact that it can be isolated from totally renewable sources [3]. Cellulose Nano Fibers (CNF), Cellulose Nano Crystals (CNC) and Bacterial Nanocellulose (BNC) are being investigated for its food application, as fat replacer [4,5] stabilizer [6], thickening, gelling and water binding properties [7,8] cry protective medium for probiotics [9] and widely as reinforcement phase in nano composites for a variety of applications, including food packaging [10]. Beyond the properties that made nanocellulose an excellent food additive, some lines of studies considered potential functional properties, where it can improve the health of consumers, acting like a dietary fiber [11].

References

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  11. Andrade DR, Mendonça MH, Helm CV, Magalhães WL, de Muniz GI, et al. (2015) Assessment of nano cellulose from peach palm residue as potential food additive: part II: preliminary studies. J Food Sci Technol 52(9): 5641-5650.
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© 2018 Talita Szlapak Franco. This is an open access article distributed under the terms of the Creative Commons Attribution License , which permits unrestricted use, distribution, and build upon your work non-commercially.