State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China; Department of Nutrition and Dietetics, University of Health Allied Sciences, Ho, Ghana.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China.
Carbohydr Polym. 2017 Sep 15;172:159-174. doi: 10.1016/j.carbpol.2017.04.021. Epub 2017 Apr 14.
Microcrystalline cellulose (MCC) is among the most commonly used cellulose derivatives in the food industry. In order assess the recent advances of MCC in food product development and its associated nutraceutical implications, google scholar and database of journals subscribed by Jiangnan university, China were used to source literature. Recently published research articles that reported physicochemical properties of MCC for food application or potential application in food and nutraceutical functions were reviewed and major findings outlined. The selected literature reviewed demonstrated that the material has been extensively explored as a functional ingredient in food including meat products, emulsions, beverages, dairy products, bakery, confectionary and filling. The carbohydrate polymer also has many promising applications in functional and nutraceutical food industries. Though widely used as control for many dietary fiber investigations, MCC has been shown to provide positive effects on gastrointestinal physiology, and hypolipidemic effects, influencing the expression of enzymes involved in lipid metabolism. These techno-functional and nutraceutical properties of MCC are influenced by the physicochemical of the material, which are defined by the raw material source and processing conditions. Apart from these functional properties, this review also highlighted limitations and gaps regarding the application of material in food and nutritional realms. Functional, Nutritional and health claims of MCC.
微晶纤维素（MCC）是食品工业中最常用的纤维素衍生物之一。为了评估 MCC 在食品产品开发中的最新进展及其相关的营养意义，我们使用谷歌学术和中国江南大学订阅的期刊数据库来获取文献。综述了最近发表的报告 MCC 物理化学性质及其在食品和营养功能中潜在应用的研究文章，并概述了主要发现。所综述的文献表明，该材料已被广泛探索作为食品中的功能性成分，包括肉类产品、乳液、饮料、乳制品、烘焙食品、糖果和馅料。碳水化合物聚合物在功能性和营养食品工业中也有许多有前途的应用。尽管 MCC 被广泛用作许多膳食纤维研究的对照物，但它已被证明对胃肠道生理学和降血脂作用有积极影响，影响参与脂质代谢的酶的表达。这些 MCC 的技术功能和营养特性受其物理化学性质的影响，这些性质由原料来源和加工条件决定。除了这些功能特性外，本综述还强调了该材料在食品和营养领域应用的局限性和差距。MCC 的功能、营养和健康声称。
