Nanocellulose and Nanocellulose-Based Composites for Food Applications

• Published in: Composite Materials: Applications in Engineering, Biomedicine and Food Science
• Main Author: Saallah S.; Misson M.; Siddiquee S.; Roslan J.; Naim M.N.; Bakar N.F.A.; Lenggoro I.W.
• Format: Book chapter
• Language: English
• Published: Springer International Publishing 2020
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85150119734&doi=10.1007%2f978-3-030-45489-0_17&partnerID=40&md5=e0d3926ecaa4d61f0f049c87f9f5a4bd

The twenty-first century has witnessed the increasing demand for materials from natural resources to address the core challenge in environment sustainability. A combination of inherent desirable cellulose properties and fascinating features of nanomaterials have made nanocellulose a promising alternative to replace the conventional materials made from non-renewable resources and open new horizons for materials science and its applications. Industrial applications of nanocellulose including mechanical reinforcement, medical, electrical, environmental remediation, and sensing and bio-sensing are widely reviewed. This book chapter is focusing on the most recent applications of nanocellulose in the food sector, one of the top growth enablers for the global nanocellulose market. The function of nanocellulose as food additives, food stabilizers, functional food ingredients and as materials and reinforced agents in the development of active packaging and edible coatings are highlighted. Different sources of cellulose, its chemical and structural compositions as well as classification of nanocellulose are described to give better insight on nanocellulose properties for the intended food applications. © Springer Nature Switzerland AG 2020.