Injectable self-healing nanocellulose hydrogels crosslinked by aluminum: Cellulose nanocrystals vs. cellulose nanofibrils

Shear-Induced Fabrication of Cellulose Nanofibril/Liquid Metal Nanocomposite Films for Flexible Electromagnetic Interference Shielding and Thermal Management

To address electromagnetic interference (EMI) pollution in modern society, the development of ultrathin, high-performance, and highly stable EMI shielding materials is highly desired. Liquid metal (LM) based conductive materials have received enormous amounts of attention. However, the processing approach of LM/polymer composites represents great challenges due to the high surface tension and cohesive energy of LMs. In this study, we develop a universal one-step fabrication strategy to directly process composites containing LMs and cellulose nanofibrils (CNFs) and successfully fabricate the ultrathin, flexible, and stable EMI shielding films with an average specific EMI shielding efficiency (EMI SE) value of 429 dB/mm and small thickness of only 70 μm in the wide frequency range of 8.2-18 GHz. In addition, the resulting films also exhibit excellent mechanical performance and flexibility, which endow the film with the ability to withstand repeated folding, bending, and folding into complex shapes without producing cracks or fractures. Besides, the resulting films display excellent thermal conductivity with a λ of 4.90 W/(m K) and an α of 3.17 mm2/s. Thus, the presented approach shows great potential in fabricating advanced materials for EMI shielding applications.

Visual Colorimetric Detection of Edible Oil Freshness for Peroxides Based on Nanocellulose

Traditional methods for evaluating the edibility of lipids involve the use of organic reagents and complex operations, which limit their routine use. In this study, nanocellulose was prepared from bamboo, and a colorimetric reading strategy based on nanocellulose composite hydrogels was explored to monitor the freshness of edible oils. The hydrogels acted as carriers for peroxide dyes that changed color according to the freshness of the oil, and color information was digitized using UV-vis and RGB analysis. The sensitivity and accuracy of the hydrogel were verified using H₂O₂, which showed a linear relationship between absorbance and H₂O₂ content in the range of 0-0.5 and 0.5-11 mmol/kg with R² of 0.9769 and 0.9899, respectively, while the chromatic parameter showed an exponential relationship with R² of 0.9626. Surprisingly, the freshness of all seven edible oil samples was correctly identified by the hydrogel, with linear correlation coefficients greater than 0.95 in the UV-vis method and exponential correlation coefficients greater than 0.92 in the RGB method. Additionally, a peroxide value color card was established, with an accuracy rate of 91.67%. This functional hydrogel is expected to be used as a household-type oil freshness indicator to meet the needs of general consumers.

Emerging Food Packaging Applications of Cellulose Nanocomposites: A Review

Cellulose is the most abundant biopolymer on Earth, which is synthesized by plants, bacteria, and animals, with source-dependent properties. Cellulose containing β-1,4-linked D-glucoses further assembles into hierarchical structures in microfibrils, which can be processed to nanocellulose with length or width in the nanoscale after a variety of pretreatments including enzymatic hydrolysis, TEMPO-oxidation, and carboxymethylation. Nanocellulose can be mainly categorized into cellulose nanocrystal (CNC) produced by acid hydrolysis, cellulose nanofibrils (CNF) prepared by refining, homogenization, microfluidization, sonification, ball milling, and the aqueous counter collision (ACC) method, and bacterial cellulose (BC) biosynthesized by the Acetobacter species. Due to nontoxicity, good biodegradability and biocompatibility, high aspect ratio, low thermal expansion coefficient, excellent mechanical strength, and unique optical properties, nanocellulose is utilized to develop various cellulose nanocomposites through solution casting, Layer-by-Layer (LBL) assembly, extrusion, coating, gel-forming, spray drying, electrostatic spinning, adsorption, nanoemulsion, and other techniques, and has been widely used as food packaging material with excellent barrier and mechanical properties, antibacterial activity, and stimuli-responsive performance to improve the food quality and shelf life. Under the driving force of the increasing green food packaging market, nanocellulose production has gradually developed from lab-scale to pilot- or even industrial-scale, mainly in Europe, Africa, and Asia, though developing cost-effective preparation techniques and precisely tuning the physicochemical properties are key to the commercialization. We expect this review to summarise the recent literature in the nanocellulose-based food packaging field and provide the readers with the state-of-the-art of this research area.