Recent development in foodborne nanocellulose: Preparation, properties, and applications in food industry

To develop nanocellulose (NC) with edible and biodegradable properties is now an urgent need for food science and engineering. Applications of NC in food production, processing, and packaging promote the development of food nanotechnology. NC has excellent physicochemical properties and behaves as a novel food ingredient and biodegradable packaging material in the food industry. Apart from its small size, large surface area, and high aspect ratio, NC also exhibits excellent mechanical properties, high thermal stability, active chemical reaction properties, and the rheological properties of shear thinning. NC can act as a fat replacement, active ingredient carrier, and suspension stabilizer in a wide variety of food products. Besides, NC can serve as a functional food ingredient to promote satiety, and regulate blood lipid and blood glucose, making it an ideal food supplement to manage weight and prevent obesity. In this paper, we discuss the merit and deficiency regarding the preparation of NC and address the characteristics and advantages of its properties. Moreover, we review recent developments of NC in the food industry and safety issues, especially for its oral toxicity.