Preparation and Characterization Nanocrystalline Cellulose as a Food Additive to Produce Healthy Biscuit Cream

Food nanotechnology: opportunities and challenges

Food nanotechnology, which applies nanotechnology to food systems ranging from food production to food processing, packaging, and transportation, provides tremendous opportunities for conventional food science and industry innovation and improvement. Although great progress and rapid growth have been achieved in food nanotechnology research owing to the unique food features rendered by nanotechnology, at a fundamental level, food nanotechnology is still in its initial stages and the potential adverse effects of nanomaterials are still a controversial problem that attract public attention. Food-derived nanomaterials, compared to some inorganic nanoparticles and synthetic organic macromolecules, can be digested rapidly and produce similar digestion products to those produced normally, which become the mainstream and trend for food nanotechnology in practical applications, and are expected to be a vital tool for addressing the security problem and easing public concerns. These food-derived materials enable the favourable characteristics of nanostructures to be combined with the safety, biocompatibility, and bioactivity of natural food. Very recently, diverse food-derived nanomaterials have been explored and widely applied in multiple fields. Herein, we thoroughly summarize the fabrication and development of nanomaterials for use in food technology, as well as the recent advances in the improvement of food quality, revolutionizing food supply, and boosting food industries based on foodborne nanomaterials. The current challenges in food nanotechnology are also discussed. We hope this review can provide a detailed reference for experts and food manufacturers and inspire researchers to participate in the development of food nanotechnology for highly efficient food industry growth.

Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables - A comprehensive review

Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.

Upcycling Food By-products: Characteristics and Applications of Nanocellulose

Rising global food prices and the increasing prevalence of food insecurity highlight the imprudence of food waste and the inefficiencies of the current food system. Upcycling food by-products holds significant potential for mitigating food loss and waste within the food supply chain. Food by-products can be utilized to extract nanocellulose, a material that has obtained substantial attention recently due to its renewability, biocompatibility, bioavailability, and a multitude of remarkable properties. Cellulose nanomaterials have been the subject of extensive research and have shown promise across a wide array of applications, including the food industry. Notably, nanocellulose possesses unique attributes such as a surface area, aspect ratio, rheological behavior, water absorption capabilities, crystallinity, surface modification, as well as low possibilities of cytotoxicity and genotoxicity. These qualities make nanocellulose suitable for diverse applications spanning the realms of food production, biomedicine, packaging, and beyond. This review aims to provide an overview of the outcomes and potential applications of cellulose nanomaterials derived from food by-products. Nanocellulose can be produced through both top-down and bottom-up approaches, yielding various types of nanocellulose. Each of these variants possesses distinctive characteristics that have the potential to significantly enhance multiple sectors within the commercial market.

Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities

Traditionally, diverse natural bioactive compounds (polyphenols, proteins, fatty acids, dietary fibers) are used as inhibitors of starch digestive enzymes for lowering glycemic index (GI) and preventing type 2 diabetes mellitus (T2DM). In recent years, organic nanomaterials (ONMs) have drawn a great attention because of their ability to overcome the stability and solubility issues of bioactive. This review aimed to elucidate the implications of ONMs in lowering GI and as encapsulating agents of enzymes inhibitors. The major ONMs are presented. The mechanisms underlying the inhibition of enzymes, the stability within the gastrointestinal tract (GIT) and safety of ONMs are also provided. As a result of encapsulation of bioactive in ONMs, a more pronounced inhibition of enzymes was observed compared to un-encapsulated bioactive. More importantly, the lower the size of ONMs, the higher their inhibitory effects due to facile binding with enzymes. Additionally, in vivo studies exhibited the potentiality of ONMs for protection and sustained release of insulin for GI management. Overall, regulating the GI using ONMs could be a safe, robust and viable alternative compared to synthetic drugs (acarbose and voglibose) and un-encapsulated bioactive. Future researches should prioritize ONMs in real food products and evaluate their safety on a case-by-case basis.

Nanotechnology Applied to Cellulosic Materials

In recent years, nanocellulosic materials have attracted special attention because of their performance in different advanced applications, biodegradability, availability, and biocompatibility. Nanocellulosic materials can assume three distinct morphologies, including cellulose nanocrystals (CNC), cellulose nanofibers (CNF), and bacterial cellulose (BC). This review consists of two main parts related to obtaining and applying nanocelluloses in advanced materials. In the first part, the mechanical, chemical, and enzymatic treatments necessary for the production of nanocelluloses are discussed. Among chemical pretreatments, the most common approaches are described, such as acid- and alkali-catalyzed organosolvation, 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation, ammonium persulfate (APS) and sodium persulfate (SPS) oxidative treatments, ozone, extraction with ionic liquids, and acid hydrolysis. As for mechanical/physical treatments, methods reviewed include refining, high-pressure homogenization, microfluidization, grinding, cryogenic crushing, steam blasting, ultrasound, extrusion, aqueous counter collision, and electrospinning. The application of nanocellulose focused, in particular, on triboelectric nanogenerators (TENGs) with CNC, CNF, and BC. With the development of TENGs, an unparalleled revolution is expected; there will be self-powered sensors, wearable and implantable electronic components, and a series of other innovative applications. In the future new era of TENGs, nanocellulose will certainly be a promising material in their constitution.

Consumers' knowledge and attitudes about food additives in the UAE

The use of food additives (FAs) in food manufacturing is a well-accepted practice worldwide. Inadequate knowledge concerning their safety may cause negative attitude surrounding their use. This would potentially impact the purchase of foods that the consumer perceives as containing FAs. This study aimed to assess knowledge and attitudes of consumers towards the use and safety of FAs in the UAE. A cross-sectional study was conducted using an online survey distributed via social media platforms (n = 1037). Less than one-third of the participants (26.7%) in this study stated that they knew what FAs are. About half the respondents believed that organic products did not contain FAs. The proportion of respondents who reported that the purpose of adding FAs is to extend shelf life, better the taste and aroma of food, enhance nutritional value, improve consistency and texture, and boost appearance and color was 92.1%, 75.0%, 23.5%, 56.6%, and 69.4%, respectively. Around 61% believed that all FAs were harmful to human health. The level of FA knowledge increased with age and education level. About 60% of the respondents reported that food labels did not provide sufficient information about FAs. The most preferred platforms for consumers to receive information about FAs were social media (41.1%), followed by brochures (24.6%). Overall, the UAE population had inadequate knowledge and a hesitant attitude concerning FAs. The municipalities and food industry should play an active role in educating the public to prevent and reduce any possible adverse attitudes towards processed food products.

Preparation and separation of pure spherical cellulose nanocrystals from microcrystalline cellulose by complex enzymatic hydrolysis

Spherical cellulose nanocrystals (CNCs), as a new and high value cellulose derivative, shows excellent application potential in many fields due to its special structure. The accurate and effective separation of pure spherical CNCs lays foundation for its further application. In this work, spherical CNCs were prepared by enzymatic hydrolysis of microcrystalline cellulose (MCC) with complex enzymes. In order to determine the optimal separation conditions of pure spherical CNCs, turbidity and Zeta potential were used to analyze the influence of pH on system stability, and the size and morphology of samples were characterized by DLS, AFM and SEM. The results showed that spherical CNCs with particle size of 24-76 nm can be separated from large particles with the help of alkali (pH = 9) dispersion and centrifugation speed of 3000 rpm. After three acid (pH = 4) washes, pure spherical CNCs were extracted and reducing sugars and enzyme proteins were removed. Compared with MCC, spherical CNCs had lower crystallinity but stronger reactivity and higher heat transfer. DTG results showed that the maximum weight loss temperature of spherical CNCs prepared by enzymatic hydrolysis was 309 °C.

Cellulose nanosphere: Preparation and applications of the novel nanocellulose

Over the past few years, cellulose nanosphere (CNS) has gained growing attention and rapid development. As a new type of nanocellulose materials, CNS can be prepared from native cellulose by using methods which have been adopted extensively to prepare the well-known nanocelluloses, i.e., cellulose nanofiber and cellulose nanocrystal. The particular interest is that the regenerated cellulose and mercerized cellulose can also be used as important feedstocks to produce CNS. In this review, the preparation methods of CNS are described and discussed, via both top-down processes, including chemical, mechanical, and enzymolysis ones, and bottom-up processes by using various cellulose I and II starting materials. This review also highlights the researches relative to cellulose composite nanospheres, and summarizes the applications of spherical cellulose-based nanoparticles. Finally, the future challenges and opportunities of CNS are prospected in this work.

Isolation and Characterization of Nanocrystalline Cellulose Isolated from Pineapple Crown Leaf Fiber Agricultural Wastes Using Acid Hydrolysis

Pineapple crown leaf fiber (PCLF) is one of the major biomass wastes from pineapple processing plants. It consists mostly of carbohydrate polymers, such as cellulose, hemicellulose, and lignin. It can be further processed to form a more valuable and widely used nanocrystalline cellulose (NCC). This study investigates the effect of hydrolysis time on the properties of the produced NCC. The acid hydrolysis was conducted using 1 M of sulfuric acid at hydrolysis times of 1–3 h. The resulting NCCs were then characterized by their morphology, functional groups, crystallinity, thermal stability, elemental composition, and production yield. The results show that the NCC products had a rod-like particle structure and possessed a strong cellulose crystalline structure typically found in agricultural fiber-based cellulose. The highest NCC yield was obtained at 79.37% for one hour of hydrolysis. This NCC also displayed a higher decomposition temperature of 176.98 °C. The overall findings suggest that PCLF-derived NCC has attractive properties for a variety of applications.

Glibenclamide Nanocrystal-Loaded Bioactive Polymeric Scaffolds for Skin Regeneration: In Vitro Characterization and Preclinical Evaluation

Skin restoration following full-thickness injury poses significant clinical challenges including inflammation and scarring. Medicated scaffolds formulated from natural bioactive polymers present an attractive platform for promoting wound healing. Glibenclamide was formulated in collagen/chitosan composite scaffolds to fulfill this aim. Glibenclamide was forged into nanocrystals with optimized colloidal properties (particle size of 352.2 nm, and polydispersity index of 0.29) using Kolliphor as a stabilizer to allow loading into the hydrophilic polymeric matrix. Scaffolds were prepared by the freeze drying method using different total polymer contents (3-6%) and collagen/chitosan ratios (0.25-2). A total polymer content of 3% at a collagen/chitosan ratio of 2:1 (SCGL3-2) was selected based on the results of in vitro characterization including the swelling index (1095.21), porosity (94.08%), mechanical strength, rate of degradation and in vitro drug release. SCGL3-2 was shown to be hemocompatible based on the results of protein binding, blood clotting and percentage hemolysis assays. In vitro cell culture studies on HSF cells demonstrated the biocompatibility of nanocrystals and SCGL3-2. In vivo studies on a rat model of a full-thickness wound presented rapid closure with enhanced histological and immunohistochemical parameters, revealing the success of the scaffold in reducing inflammation and promoting wound healing without scar formation. Hence, SCGL3-2 could be considered a potential dermal substitute for skin regeneration.