Department of Food Science and Technology, University of Georgia, Clarke, Athens, Georgia, USA.
Vireo Advisors, LLC, Boston, Massachusetts, USA.
Compr Rev Food Sci Food Saf. 2024 Nov;23(6):e70049. doi: 10.1111/1541-4337.70049.
Nanocellulose (NC), known for its unique properties including high mechanical strength, low density, and extensive surface area, presents significant potential for broad application in the food sector. Through further modification, NC can be enhanced and adapted for various purposes. Applications in the food industry include stabilizing, encapsulating, and packaging material. Additionally, due to its unique characteristics during digestion in the gastrointestinal tract, NC and its derivatives exhibit the potential to be used as health-promotion food ingredients. However, while the safety data on unmodified NC is readily available, the safety of modified forms of NC for use in food remains uncertain. This review offers a comprehensive analysis of recent breakthroughs in NC and its derivatives for innovative food applications. It synthesizes existing research on safety evaluations, with a particular emphasis on the latest findings on toxicity and biocompatibility. Furthermore, the paper outlines the regulatory landscape for NC-based food ingredients and food contact materials in the United States and European Union and provides recommendations to expedite regulatory authorization and commercialization. Ultimately, this work offers valuable insights to promote the sustainable and innovative application of NC compounds in the food sector.
纳米纤维素（NC）以其独特的性质而闻名，包括高强度、低密度和大表面积，为其在食品领域的广泛应用提供了巨大的潜力。通过进一步的改性，可以增强和调整 NC 的性能以适应各种用途。在食品工业中的应用包括稳定剂、封装剂和包装材料。此外，由于其在胃肠道消化过程中的独特特性，NC 及其衍生物有可能被用作促进健康的食品成分。然而，虽然未经修饰的 NC 的安全数据已经很容易获得，但用于食品的修饰形式的 NC 的安全性仍然不确定。本综述全面分析了 NC 及其衍生物在创新食品应用方面的最新突破。它综合了现有的安全性评估研究，特别强调了关于毒性和生物相容性的最新发现。此外，本文概述了美国和欧盟中基于 NC 的食品成分和食品接触材料的监管格局，并提出了建议以加快监管授权和商业化进程。最终，这项工作为促进 NC 化合物在食品领域的可持续和创新应用提供了有价值的见解。
