Pore structure and pertinent physical properties of nanofibrillated cellulose (NFC)-based foam materials

Cellulose fiber-based and engineered capillary foam toward a sustainable, recyclable, and high-performance cushioning structural material

Foam materials have been widely used in cushioning packaging to ensure the integrity of products inside by absorbing energy and preventing collision. However, the extensive use of petroleum-based plastic foams may exacerbate environmental pollution and consume large amounts of energy. Therefore, there has been an increasing focus on producing high-performance and environmentally friendly foams in recent years. In this study, we developed a simple approach for manufacturing cellulose fiber-based capillary foams featuring superior stability and three-dimensional (3D) backbone network cross-linking structure composed of polyvinyl alcohol (PVA) and cationic starch (CS). The resultant capillary foam showed low density (0.154 g/cm3), superior mechanical properties (elastic modulus ranging from 77 to 501 kPa), high energy absorbing efficiency (32.8 %), and low cushioning coefficient (3.0). Besides, the end-of-life cellulose fiber-based capillary foam can be easily recycled for use, showing an attractive closed-loop cycle process. This study presents a unique option for creating affordable, eco-friendly, and malleable foams, demonstrating the potential to substitute the currently used petroleum-based foams in the packaging, food, and transport industries.

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

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.