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Recent developments and prospective food-related applications of cellulose nanocrystals: a review

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Abstract

Cellulose nanocrystals (CNCs) with prominent mechanical properties are well known as the natural reinforcing elements in composites and have received considerable interest over the past decades. Numerous original resources and extraction methods were applied to obtaining CNCs, and the surface properties of CNCs were modified to improve the compatibility with polymeric matrices. Despite these different raw materials and treatments, various novel applications of CNCs have been developed in recent years. Among them, the food-related applications of CNCs have attracted more and more attention because of their renewability, outstanding mechanical properties, unique nanoscale structure, biocompatibility, and easy surface modifications. This review summarized the recent work on the extraction, modification, and food-related applications of CNCs. Traditional raw materials, such as cotton, wood, and tunicate, were still widely used, while there is a new trend to obtain CNCs from waste biomass. Different pretreatments, extraction processes, and surface modifications were compared and discussed. Moreover, the potential applications of CNCs in food packaging, food thickener, emulsion stabilization, quality sensor, and active compound immobilization were presented. Finally, concerns about safety and sustainability have been addressed.

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Fig. 1
Fig. 2
Fig. 3

Reproduced from Bai et al. (2018c) with permission of the American Chemical Society

Fig. 4

Reproduced from El Achaby et al. (2017) with permission of Elsevier

Fig. 5

Reproduced from Yuan et al. (2018) with permission from the Royal Society of Chemistry

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Acknowledgments

We would like to acknowledge financial support from the Natural Sciences and Engineering Research Council of Canada (250374), Natural Sciences and Engineering Research Council of Canada Discovery Launch Supplement (250531), Fonds de Recherche du Québec - Nature et Technologies (250466), and McGill University Academic Startup Grant (130209).

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  1. Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada

    Shuting Huang & Yixiang Wang

  2. School of Printing and Packaging, Wuhan University, Wuhan, 430072, China

    Xinghai Liu

  3. College of Chemistry and Molecular Sciences, Wuhan University, Wuhan, 430072, China

    Chunyu Chang

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  1. Shuting Huang
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Huang, S., Liu, X., Chang, C. et al. Recent developments and prospective food-related applications of cellulose nanocrystals: a review. Cellulose 27, 2991–3011 (2020). https://doi.org/10.1007/s10570-020-02984-3

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