College of Food Science, Southwest University, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
Carbohydr Polym. 2024 Nov 1;343:122460. doi: 10.1016/j.carbpol.2024.122460. Epub 2024 Jul 3.
Nanocelluloses (NCs) isolated from lignocellulosic resources usually require harsh chemical pretreatments to remove lignin, which face constraints such as high energy consumption and inefficient resource utilization. An alternative strategy involving the partial retention of lignin can be adopted to endow NCs with better versatility and functionality. The resulting lignin-containing nanocelluloses (LNCs) generally possess better mechanical property, thermal stability, barrier property, antioxidant activity, and surface hydrophobicity than lignin-free NCs, which have attracted extensive interest as a promising green nanomaterial for numerous applications. This review provides a comprehensive overview of the recent advances in the preparation, properties, and food application of LNCs. The effect of residual lignin on the preparation and properties of LNCs is discussed. Furthermore, the key roles of lignin in the properties of LNCs, including particle size, crystalline structure, dispersibility, thermal, mechanical, antibacterial, rheological and adhesion properties, are summarized comprehensively. Furthermore, capitalizing on their dietary fiber and nanostructure properties, the food applications of LNCs in the forms of films, gels and emulsions are also discussed. Finally, the challenges and opportunities regarding the development of LNCs are provided.
从木质纤维素资源中分离得到的纳米纤维素（NCs）通常需要进行苛刻的化学预处理以去除木质素，这面临着高能耗和资源利用效率低等限制。可以采用一种替代策略，即部分保留木质素，从而赋予 NCs 更好的多功能性和功能性。由此得到的含木质素纳米纤维素（LNCs）通常比无木质素 NCs 具有更好的机械性能、热稳定性、阻隔性能、抗氧化活性和表面疏水性，作为一种有前途的绿色纳米材料，已广泛应用于众多领域。本文综述了 LNCs 的制备、性能和食品应用方面的最新进展。讨论了残留木质素对 LNCs 制备和性能的影响。此外，还全面总结了木质素在 LNCs 性质中的关键作用，包括粒径、结晶结构、分散性、热学、力学、抗菌、流变和黏附性能。此外，还利用 LNCs 的膳食纤维和纳米结构特性，讨论了 LNCs 以薄膜、凝胶和乳液形式在食品中的应用。最后，提出了 LNCs 发展所面临的挑战和机遇。
