Plant-based cellulose nanomaterials for food products with lowered energy uptake and improved nutritional value-a review

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2023-06-01 DOI:10.1016/j.nfs.2023.03.002

Nopparat Prabsangob

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引用次数: 1

Abstract

Cellulose nanomaterials (CNMs) can be prepared from various plant sources that are by-products from agro-industrial processing, making them an interesting candidate to support sustainability in the food industry. Owing to their functional properties, CNMs can be practically used as a fat replacer to preserve the quality of several products while lowering the fat content, for which different major modes of action can be supposed for nanocrystalline celluloses (NCCs) and nanofibrillated celluloses (NFCs). CNMs can also exhibit a lipolysis retardation effect, thereby allowing their application in lowering the energy uptake from food. Furthermore, the surface activity of CNMs can be utilized to prepare functional foods by acting as an excipient for bioactive compounds. The characteristics of CNMs are affected by the raw material and preparation conditions, leading to dissimilar functional properties of the materials. This article discusses the application of CNMs for the development of healthy and functional food products. There are some challenges with using CNMs as functional ingredients in food production from both safety and technological aspects.

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用于降低能量摄取和提高营养价值的食品的植物基纤维素纳米材料综述

纤维素纳米材料（CNMs）可以从各种植物来源制备，这些植物来源是农工业加工的副产品，使其成为支持食品工业可持续性的一种有趣的候选材料。由于其功能特性，CNMs可实际用作脂肪替代品，以在降低脂肪含量的同时保持几种产品的质量，纳米晶纤维素（NCCs）和纳米原纤纤维素（NFCs）可采用不同的主要作用模式。CNMs还可以表现出脂解阻滞作用，从而允许其应用于降低食物的能量吸收。此外，CNMs的表面活性可作为生物活性化合物的赋形剂用于制备功能性食品。CNMs的特性受原料和制备条件的影响，导致材料的功能特性不同。本文讨论了CNMs在开发健康功能食品中的应用。从安全和技术两个方面来看，在食品生产中使用CNMs作为功能成分存在一些挑战。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production