Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses
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A2 Katsausartikkeli tieteellisessä aikakauslehdessä
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Date
2021-03-25
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en
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24
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Annual Review of Food Science and Technology, Volume 12, pp. 383-406
Abstract
In this article, the application of nanocelluloses, especially cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods is reviewed. These ingredients offer a sustainable and economic source of natural plant-based nanoparticles. Nanocelluloses are particularly suitable for altering the physicochemical, sensory, and nutritional properties of foods because of their ability to create novel structures. For instance, they can adsorb to air-water or oil-water interfaces and stabilize foams or emulsions, self-assemble in aqueous solutions to form gel networks, and act as fillers or fat replacers. The functionality of nanocelluloses can be extended by chemical functionalization of their surfaces or by using them in combination with other natural food ingredients, such as biosurfactants or biopolymers. As a result, it is possible to create stimuli-responsive, tailorable, and/or active functional biomaterials suitable for a range of foodapplications. In this article, we describe the chemistry, structure, and physicochemical properties of cellulose as well as their relevance for the application of nanocelluloses as functional ingredients in foods. Special emphasis is given to their use as particle stabilizers in Pickering emulsions, but we also discuss their potential application for creating innovative biomaterials with novel functional attributes, such as edible films and packaging. Finally, some of the challenges associated with using nanocelluloses in foods are critically evaluated, including their potential safety and consumer acceptance.Description
| openaire: EC/H2020/788489/EU//BioELCell The authors acknowledge support from the Canada Excellence Research Chair initiative, the Canada Foundation for Innovation (CFI), and the European Research Council (ERC) under the European Union's Horizon 2020 research and innovation program (ERC Advanced Grant Agreement 788489, BioElCell). This material was also partly based on work supported by the National Institute of Food and Agriculture, US Department of Agriculture (USDA), Massachusetts Agricultural Experiment Station (project number 831), and USDA Agriculture and Food Research Initiative grants (2016-08782). Publisher Copyright: © 2021 Annual Reviews Inc.. All rights reserved. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.
Keywords
plant nanocellulose, cellulose nanocrystals, cellulose nanofibrils, Pickering stabilization, functional foods
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Bai, L, Huan, S, Zhu, Y, Chu, G, McClements, D J & Rojas, O J 2021, ' Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses ', Annual Review of Food Science and Technology, vol. 12, pp. 383-406 . https://doi.org/10.1146/annurev-food-061920-123242