Application and challenge of nanocellulose in the food industry

被引：17

作者：

Lu, Qiaomin ^{[1
]}

Yu, Xiaojie ^{[1
]}

Yagoub, Abu ElGasim A. ^{[2
]}

Wahia, Hafida ^{[1
]}

Zhou, Cunshan ^{[1
]}

机构：

[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China

[2] King Saud Univ, Coll Food & Agr Sci, Dept Food Sci & Nutr, POB 2460, Riyadh 11451, Saudi Arabia

来源：

FOOD BIOSCIENCE | 2021年 / 43卷

基金：

中国国家自然科学基金;

关键词：

NFC; NCC; BNC; Food field; food packaging; ANTIMICROBIAL NANOCOMPOSITE FILMS; NANOCRYSTALS PLA-CNC; MICROFIBRILLATED CELLULOSE; LISTERIA-MONOCYTOGENES; CRYSTALLINE NANOCELLULOSE; NANO-CELLULOSE; CARBON-DIOXIDE; SHELF-LIFE; BACTERIAL; EXTRACTION;

D O I：

10.1016/j.fbio.2021.101285

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In recent years, nanocellulose from a wide range of sources has attracted extensive attention. Nanocellulose is mainly divided into three categories: nanofibrillated cellulose (NFC), nanocellulose crystals (NCC), bacterial nanocellulose (BNC), which can be obtained by physical method, chemical method, biological method. Nano cellulose is an ideal nanomaterial in many fields due to its biodegradability and other properties. This paper is divided into two parts, focusing on the application and challenges of NFC and NCC in the food field and the application and challenges of BNC in the food field.

引用

页数：9

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