文献类型： 外文期刊
作者： Mu, Ruojun 1 ; Hong, Xin 1 ; Ni, Yongsheng 1 ; Li, Yuanzhao 1 ; Pang, Jie 1 ; Wang, Qi 2 ; Xiao, Jianbo 3 ; Zheng, Yafeng 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
2.Fujian Acad Agr Sci, Inst Agr Engn, Fuzhou 350003, Fujian, Peoples R China
3.Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang 212013, Jiangsu, Peoples R China
关键词： Cellulose nanocrystals; Food industry; Food packaging; Functional food; Food safety
期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：12.563； 五年影响因子：14.466 ）
ISSN： 0924-2244
年卷期： 2019 年 93 卷
页码：
收录情况： SCI
摘要： Background: The development of nanomaterials with edible and biodegradable properties is now an urgent need of food science and technology. The application of nanomaterials in the food production, processing and packaging promotes the development of a novel technology - food nanotechnology. Scope and approach: Cellulose nanocrystals are nanoscale celluloses extracted from natural fibers and organized in a structure of strongly ordered crystalline particles. In this review, recent developments in advantages and safety issues of cellulose nanocrystal, as well as its applications in food industry, such as biodegradable packaging, delivery systems, food stabilizer and functional food ingredients were highlighted. Key findings and conclusions: The cellulose nanocrystals have excellent physical and chemical properties and are considered as novel food ingredients and biodegradable packaging materials in food industry. Based on its small size, large surface area, high crystallinity and high Young's modulus, cellulose nanocrystals exhibited excellent mechanical properties, high thermal stability, active chemical reaction properties, and the rheological properties of shear thinning. Cellulose nanocrystals can be used as a low calorie replacement for carbohydrate additives used as thickeners, flavor carriers and suspension stabilizers in a wide variety of food products. Cellulose nanocrystals showed excellent functions in application of delivery system, which make it an ideal candidate to protect nutrients and active ingredients in food products.
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