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Views: 0 Author: Site Editor Publish Time: 2024-12-13 Origin: Site
With the growing global demand for sustainable development and healthy foods, nanocellulose , as a new natural material, has gradually become an innovative force that cannot be ignored in the food industry. Nanocellulose has excellent biodegradability, non-toxicity, good mechanical properties and unique physical and chemical properties, so it has a wide range of application prospects in the food field. This article will explore the innovative application of nanocellulose in food, and analyze it in combination with specific data to look forward to its future development prospects.
As a nanomaterial extracted from plant cellulose, nanocellulose has the following important characteristics:
High specific surface area : usually 150-300 m²/g , making it extremely reactive and physical and chemical functions.
Excellent mechanical properties : Tensile strength can reach 150-200 MPa , which is significantly higher than ordinary fibers.
Good thermal stability : It can maintain its thickening and stable performance even at high temperatures above 120°C .
Biodegradability : As a natural material, it can be completely degraded and meets environmental protection needs.
( 1) As a natural thickener and stabilizer
Nanocellulose is widely used in the food industry for thickening and stability due to its high viscosity and excellent thermal stability. The following table shows the performance comparison of nanocellulose with traditional thickeners such as gelatin:
Application of nanocellulose as thickening agent
Food Type | Thickener concentration ( wt%) | Viscosity ( Pa·s) | Thickening effect | stability |
Juice drinks | 0.2%-0.5% | 10-15 | Improve the viscosity of the liquid and prevent precipitation | >14 days |
Salad dressing | 0.3%-0.5% | 50-70 | Improve product consistency and taste | >7 days |
Sauce (such as tomato sauce) | 0.5%-1.0% | 60-100 | Increase the viscosity of the sauce and improve the taste | >10 days |
Cold drinks (such as ice cream base) | 0.2%-0.4% | 25-35 | Improve the structure and taste of ice cream | >7 days |
Baked goods (such as bread, cakes) | 0.3%-1.0% | 40-80 | Improve dough ductility and moisturization | >5 days |
Case : Kumar et al. (2017) study showed that nanocellulose at concentrations of 0.5-2% can maintain high viscosity under high temperature processing conditions, significantly improving the taste and appearance stability of the beverage, reducing precipitation phenomenon, and Can extend the shelf life.
( 2) Development of edible packaging materials
Nanocellulose is increasingly widely used in the field of food packaging. It has excellent gas barrier properties and mechanical strength, and can effectively replace traditional plastic packaging materials. The tensile strength of nanocellulose packaging materials is significantly higher than that of traditional plastics (such as polyethylene), and its breathability is much lower than that of traditional materials, showing its excellent gas barrier properties. The tensile modulus of nanocellulose films is close to or higher than that of PLA materials, but has lower ductility and flexibility.
Packaging material type | Tensile strength ( MPa) | Elongation of break ( %) | Tensile modulus ( GPa) | Breathability ( cm³/(m²·day·atm)) |
Nanocellulose film | 150-200 | 2-5 | 7-10 | 0.02 |
Polyethylene (traditional plastic) | 25-50 | 100-300 | 0.5-1.0 | 100-120 |
Polylactic acid ( PLA) film | 50-70 | 5-10 | 2-3 | 10-30 |
Cellulose derivative films (such as carboxymethylcellulose) | 40-60 | 1-3 | 4-6 | 5-10 |
Case : Sharma et al. (2020) developed a nanocellulose-based packaging film for packaging fresh fruits. The results show that the packaging film can effectively extend the shelf life of fruits by 2-5 days, and its strength 3is higher than that of ordinary plastic films. , able to resist shocks and pressures in transportation.
(3) Fat substitutes
As a natural, renewable biobased material, nanocellulose is constantly making breakthroughs in the application of food, especially in fat substitutes. In recent years, with the increasing demand for low-fat and low-calorie foods, the research and application of nanocellulose as a fat substitute has gradually matured. Below are the application data of nanocellulose in low-fat yogurt。
additive | Nanocellulose concentration | Fat substitution amount | Calorie reduction rate | Taste changes | Experimental conclusion |
Low-fat yogurt | 1.0% | 20% | 18% | Smooth texture | Nanocellulose effectively replaces some cream fat, maintaining the consistency and smooth taste of the yogurt. |
Low-fat yogurt | 1.5% | 30% | 25% | A slightly increased consistency | An appropriate amount of nanocellulose can reduce the amount of cream fat added without affecting the taste. |
Low-fat yogurt | 2.0% | 40% | 30% | A little dense | 2% nanocellulose replaces nearly half of the creamy fat, has a thicker taste and strong adaptability. |
The use of nanocellulose in low-fat yogurt can significantly reduce fat content and reduce calories while maintaining the taste and consistency of the yogurt. High concentrations of nanocellulose bring a thicker texture, but it does not damage the overall taste.
Case : Ruan et al. (2019) replaced 40% cream fat by adding Experimental results show that the calorie of low-fat ice cream is reduced by 2% nanocellulose to low-fat ice cream . 30% , consumers' taste satisfaction remains at a high level, and the product is well accepted in the market.
(4) Active ingredient carriers in functional foods
Functional foods have become an important area in the food industry due to their additional health benefits. However, the stability, absorption and bioavailability of active ingredients in functional foods have always been the main challenges that restrict their development. Nanocellulose has great potential in the carrier application of active ingredients due to its high specific surface area, rich surface functional groups and good biocompatibility.。
Active ingredients | Vector | Stability improvement (fold) | Functional food effects |
Vitamin E | Nanocellulose | 2 | Extend product shelf life and improve antioxidant effect |
Probiotics | Nanocellulose | 1.3 | Increase probiotic survival rate and improve intestinal health |
Vitamin D | Nanocellulose | 1.5 | Improve bone health and enhance immunity |
Application of nanocellulose in different active ingredients
Active ingredients | Carrier concentration ( wt%) | Stability improvement (fold) | Release control | Application example |
Vitamin C | 0.5%-1.0% | 2-3 | Slow release, prolong absorption time | Nutritious drinks, fortified juices |
Vitamin E | 1.0%-2.0% | 3-5 | Prevent oxidation and improve absorption efficiency | Functional dairy products, nutritional candy |
Vitamin D | 0.5%-1.5% | 2-4 | Increased stability and more even release | Fortified grains, dairy products |
Case : Lavoine et al. (2016) Increased its stability during storage by loading vitamin E on nanocellulose 2. This technology has been widely used in functional foods (such as antioxidant health foods), enhancing consumers' trust in the product and willingness to buy it.
( 5) Emulsifiers and suspensions in food processing
The application of nanocellulose as an emulsifier has demonstrated excellent performance in dairy products and beverages. The emulsification ability of nanocellulose is mainly reflected in its ability to stably disperse the oil and water phases to form a uniform emulsion. Through the large amount of hydroxyl groups on its surface, nanocellulose can form a stable micelle structure in the aqueous phase, thereby achieving a high emulsification efficiency.
Food Type | Emulsifier concentration ( wt%) | Emulsification efficiency ( %) | stability | Application effect |
Milk drinks | 0.2%-0.3% | 85%-95% | >10 days | Use in dairy products can significantly improve emulsification stability and reduce fat stratification and precipitation. |
Salad dressing | 0.3%-0.5% | 90%-95% | >7 days | Improve emulsification effect, the product texture is delicate and stable, and reduces layering. |
mayonnaise | 0.5%-0.8% | 80%-90% | >14 days | Provides a longer shelf life, improves emulsification stability, and reduces oil-water separation. |
Case : Siro et al. (2019) used 0.2% concentration of nanocellulose as emulsifier in milk beverage production , and the results showed that the emulsification efficiency reached 90% , which significantly improved the taste and emulsification stability of milk beverages and reduced 10 % of raw materials are wasted, and the product quality has been significantly improved.
With the continuous development of technology, the production cost of nanocellulose has gradually declined, and market demand has also continued to grow. According to market research, the application of nanocellulose in the food field is expected to reach a market size of US$100 million in the next decade 12, with an average annual growth rate of 22%.。
Nanocellulose has broad application prospects in the food field due to its excellent physical and chemical properties and sustainability. Whether as a natural thickener, stabilizer, fat substitute, or as a carrier of functional foods, nanocellulose can bring innovation to the food industry. With the continuous advancement of science and technology, the application of nanocellulose in the food field will be further expanded, promoting the development of the food industry toward healthy, green and sustainable directions.
1. Kumar, A., et al. (2017). Application of nanocellulose as a food stabler and thickener. Food Hydrocolloids.
2. Sharma, P., et al. (2020). Development of edible nanocellulose films for food packaging. Carbohydrate Polymers.
3. Ruan, X., et al. (2019). *Nanocellulose as a fat replacer in low-calorie ice cream
