Nanocellulose and its modified forms in the food industry: Applications, safety, and regulatory perspectives

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-11-04 DOI:10.1111/1541-4337.70049
Zijin Qin, Wei Ng, James Ede, Jo Anne Shatkin, Jiannan Feng, Toshifumi Udo, Fanbin Kong
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Abstract

Nanocellulose (NC), known for its unique properties including high mechanical strength, low density, and extensive surface area, presents significant potential for broad application in the food sector. Through further modification, NC can be enhanced and adapted for various purposes. Applications in the food industry include stabilizing, encapsulating, and packaging material. Additionally, due to its unique characteristics during digestion in the gastrointestinal tract, NC and its derivatives exhibit the potential to be used as health-promotion food ingredients. However, while the safety data on unmodified NC is readily available, the safety of modified forms of NC for use in food remains uncertain. This review offers a comprehensive analysis of recent breakthroughs in NC and its derivatives for innovative food applications. It synthesizes existing research on safety evaluations, with a particular emphasis on the latest findings on toxicity and biocompatibility. Furthermore, the paper outlines the regulatory landscape for NC-based food ingredients and food contact materials in the United States and European Union and provides recommendations to expedite regulatory authorization and commercialization. Ultimately, this work offers valuable insights to promote the sustainable and innovative application of NC compounds in the food sector.

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食品工业中的纳米纤维素及其改性形式:应用、安全性和监管视角
纳米纤维素(NC)以其独特的性能(包括机械强度高、密度低和表面积大)而著称,具有在食品领域广泛应用的巨大潜力。通过进一步改性,纳米纤维素可以得到增强并适用于各种用途。在食品工业中的应用包括稳定、封装和包装材料。此外,由于其在胃肠道消化过程中的独特特性,NC 及其衍生物有可能被用作促进健康的食品配料。然而,虽然未改性 NC 的安全性数据已很容易获得,但用于食品的改性 NC 的安全性仍不确定。本综述全面分析了数控及其衍生物在创新食品应用方面的最新突破。它综合了现有的安全评估研究,特别强调了有关毒性和生物相容性的最新发现。此外,论文还概述了美国和欧盟对基于 NC 的食品配料和食品接触材料的监管情况,并提出了加快监管授权和商业化的建议。最终,这项工作为促进数控化合物在食品领域的可持续创新应用提供了宝贵的见解。
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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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