Bai Long, Huan Siqi, Zhu Ya, Chu Guang, McClements David Julian, Rojas Orlando J
Key Laboratory of Bio-Based Material Science and Technology of Ministry of Education, College of Material Science and Engineering, Northeast Forestry University, Harbin, Heilongjiang 150040, China; email:
Bioproducts Institute, Departments of Chemical and Biological Engineering, Chemistry, and Wood Science, The University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada.
Annu Rev Food Sci Technol. 2021 Mar 25;12:383-406. doi: 10.1146/annurev-food-061920-123242. Epub 2020 Dec 9.
In this article, the application of nanocelluloses, especially cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods is reviewed. These ingredients offer a sustainable and economic source of natural plant-based nanoparticles. Nanocelluloses are particularly suitable for altering the physicochemical, sensory, and nutritional properties of foods because of their ability to create novel structures. For instance, they can adsorb to air-water or oil-water interfaces and stabilize foams or emulsions, self-assemble in aqueous solutions to form gel networks, and act as fillers or fat replacers. The functionality of nanocelluloses can be extended by chemical functionalization of their surfaces or by using them in combination with other natural food ingredients, such as biosurfactants or biopolymers. As a result, it is possible to create stimuli-responsive, tailorable, and/or active functional biomaterials suitable for a range of foodapplications. In this article, we describe the chemistry, structure, and physicochemical properties of cellulose as well as their relevance for the application of nanocelluloses as functional ingredients in foods. Special emphasis is given to their use as particle stabilizers in Pickering emulsions, but we also discuss their potential application for creating innovative biomaterials with novel functional attributes, such as edible films and packaging. Finally, some of the challenges associated with using nanocelluloses in foods are critically evaluated, including their potential safety and consumer acceptance.
本文综述了纳米纤维素，尤其是纤维素纳米纤维和纤维素纳米晶体作为食品功能成分的应用。这些成分提供了一种可持续且经济的天然植物基纳米颗粒来源。纳米纤维素因其能够创造新结构，特别适合改变食品的物理化学、感官和营养特性。例如，它们可以吸附在气-水或油-水界面上，稳定泡沫或乳液，在水溶液中自组装形成凝胶网络，并充当填充剂或脂肪替代品。纳米纤维素的功能可以通过其表面的化学功能化或与其他天然食品成分（如生物表面活性剂或生物聚合物）结合使用来扩展。因此，有可能创造出适用于一系列食品应用的刺激响应性、可定制和/或活性功能生物材料。在本文中，我们描述了纤维素的化学、结构和物理化学性质，以及它们与纳米纤维素作为食品功能成分应用的相关性。特别强调了它们在皮克林乳液中作为颗粒稳定剂的用途，但我们也讨论了它们在创造具有新型功能属性的创新生物材料（如可食用薄膜和包装）方面的潜在应用。最后，对在食品中使用纳米纤维素相关的一些挑战进行了批判性评估，包括它们的潜在安全性和消费者接受度。
