Seaweed cellulose nanocrystals: A promising bioresource for sustainable food application

Abstract

Cellulose Nanocrystals (CNCs), derived from the natural polymer cellulose, have emerged as a promising bio-based nanomaterial with unique properties, including high crystallinity, non-toxicity, biocompatibility, and a large specific surface area. CNCs can be effectively isolated using acid hydrolysis, TEMPO-mediated isolation, enzymatic isolation, or microwave-assisted isolation followed by mechanical treatment. This review highlights the potential of CNCs in food emulsion stablisation, functional foods, food packaging, food thickeners and sensors. It also discusses their effectiveness as emulsifiers in pickering emulsions, their role as functional ingredients that enhance food quality, and their use in developing biodegradable packaging materials. Additionally, CNCs are recognised for their thickening properties and ability to improve the stability and quality of starch-based foods. CNCs function as active components or value-added ingredients, contributing to waste reduction through sustainable applications. The study concludes that CNC are prominent natural biomaterial that can be tailored for a variety of food applications.