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Cellulose

Micro and nanoengineered structures and compounds: nanocellulose

  • 13-10-2023
  • Review Paper
Published in:
Authors
Elaine C. Lengowski
Talita Szlapak Franco
Livia Cassia Viana
Eraldo A. Bonfatti Júnior
Graciela I. B. de Muñiz
Published in
Cellulose | Issue 17/2023

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Abstract

The article delves into the applications of nanocellulose in the food industry, focusing on its role in food formulation, packaging, and 3D printing. It discusses the potential of nanocellulose to enhance the nutritional and organoleptic characteristics of foods, extend their preservation, and improve consumer safety. The text also explores the regulatory challenges and safety considerations surrounding the use of nanocellulose in food products, providing a balanced view of its advantages and potential drawbacks.
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previous article Sustainable green packaging based on nanocellulose composites-present and future
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Title
Micro and nanoengineered structures and compounds: nanocellulose
Authors
Elaine C. Lengowski
Talita Szlapak Franco
Livia Cassia Viana
Eraldo A. Bonfatti Júnior
Graciela I. B. de Muñiz
Publication date
13-10-2023
Publisher
Springer Netherlands
Published in
Cellulose / Issue 17/2023
Print ISSN: 0969-0239
Electronic ISSN: 1572-882X
DOI
https://doi.org/10.1007/s10570-023-05532-x
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