Nanocellulose: Chemistry, preparation, and applications in the food industry

Nanocellulose is an evolving inexhaustible material that clutches potential promises in distinct fields including, food, pharmaceuticals, biomedical, packaging, personal care, etc. A number of different functional nanomaterials with outstanding properties are developed by implementing proper modification protocols on nanocellulose. The negative charge on the surface of the nanocellulose induced during the acid hydrolysis can form stable colloidal nanosuspensions that enhance its dispersibility characteristic and consequently its use in nano-related applications like protein immobilization, drug delivery, inorganic reaction models, etc. The high aspect ratio, hydrophilicity, high surface area, nontoxicity, rheological property, biodegradability, and biocompatibility of nanocellulose enables its use in various food applications. Nanocellulose has promising applications in the food industry, as stabilizing agents in food emulsions, as functional ingredients in food (as dietary fiber and reduction in the calorific values), as food packaging materials, and many more. However, authorized ethics to portray the formed nanostructure, enumerating its characteristics and estimating its toxicity are still needed to riposte the safety and regulatory issues in order to accomplish the use of nanocellulose as a commercial product in the food industry.