Cellulose and cellulose derivatives: Different colloidal states and food-related applications

• Published in: Carbohydrate polymers Vol. 255; p. 117334
• Main Authors: He, Xiangxiang, Lu, Wei, Sun, Cuixia, Khalesi, Hoda, Mata, Analucia, Andaleeb, Rani, Fang, Yapeng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2021
• Subjects: Application; Cellulose; Cellulose - analogs & derivatives; Colloidal states; Colloids; crystal structure; Derivatives; digestive system; Emulsifying Agents - chemistry; food industry; Food systems; Food Technology - methods; Functionality; Health benefits; Humans; Hydrophobic and Hydrophilic Interactions; ingredients; Nanofibers - chemistry; Nanoparticles - chemistry; Solubility; Stability; Static Electricity; Wettability; EDA; Stability; Q-NFC; Food systems; HFD; Cellulose; NFC; Derivatives; MCC; NCC; Health benefits; CVD; Functionality; MC; O/W; Colloidal states; CMC; SCFAs; TEMPO; Application; HPMC
• ISSN: 0144-8617; 1879-1344; 1879-1344
• DOI: 10.1016/j.carbpol.2020.117334

•The impacts of cellulose colloidal states on the food application were reviewed.•Cellulose is a good candidate to promote the stability of food colloidal systems.•Cellulose can positively affect the digestive system and bring nutritional aspects.•The design of functional foods by altering cellulose colloidal states were proposed. Development of new sources and isolation processes has recently enhanced the production of cellulose in many different colloidal states. Even though cellulose is widely used as a functional ingredient in the food industry, the relationship between the colloidal states of cellulose and its applications is mostly unknown. This review covers the recent progress on illustrating various colloidal states of cellulose and the influencing factors with special emphasis on the correlation between the colloidal states of cellulose and its applications in food industry. The associated unique colloidal states of cellulose like high aspect ratio, crystalline structure, surface charge, and wettability not only promote the stability of colloidal systems, but also help improve the nutritional aspects of cellulose by facilitating its interactions with digestive system. Further studies are required for the rational control and improvement of the colloidal states of cellulose and producing food systems with enhanced functional and nutritional properties.