Cellulosic Nanomaterials in Food and Nutraceutical Applications: A Review
| Autor: | Avik Khan, Tanzina Huq, Yangbing Wen, Yonghao Ni |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
food.ingredient
Materials science Active packaging Nanotechnology 02 engineering and technology 010402 general chemistry 01 natural sciences Nanomaterials food Nutraceutical Mechanical strength Animals Food Industry Humans Cellulose Mammals Food additive Food Packaging General Chemistry Cells Immobilized Enzymes Immobilized 021001 nanoscience & nanotechnology Nanostructures 0104 chemical sciences Cellulosic ethanol Emulsifying Agents Dietary Supplements Food Additives 0210 nano-technology General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 66:8-19 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | Cellulosic nanomaterials (CNMs) are organic, green nanomaterials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made these nanomaterials an intriguing prospect for various applications including the food and nutraceutical industry. From the immobilization of various bioactive agents and enzymes, emulsion stabilization, direct food additives, to the development of intelligent packaging systems or pathogen or pH detectors, the potential food related applications for CNMs are endless. Over the past decade, there have been several reviews published covering different aspects of cellulosic nanomaterials, such as processing-structure-property relationship, physical and chemical properties, rheology, extraction, nanocomposites, etc. In this critical review, we have discussed and provided a summary of the recent developments in the utilization of cellulosic nanomaterials in applications related to food and nutraceuticals. |
| Databáze: | OpenAIRE |
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