1
|
Lv X, Huang Y, Hu M, Wang Y, Dai D, Ma L, Zhang Y, Dai H. Recent advances in nanocellulose based hydrogels: Preparation strategy, typical properties and food application. Int J Biol Macromol 2024; 277:134015. [PMID: 39038566 DOI: 10.1016/j.ijbiomac.2024.134015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 07/05/2024] [Accepted: 07/17/2024] [Indexed: 07/24/2024]
Abstract
Nanocellulose has been favored as one of the most promising sustainable nanomaterials, due to its competitive advantages and superior performances such as hydrophilicity, renewability, biodegradability, biocompatibility, tunable surface features, excellent mechanical strength, and high specific surface area. Based on the above properties of nanocellulose and the advantages of hydrogels such as high water absorption, adsorption, porosity and structural adjustability, nanocellulose based hydrogels integrating the benefits of both have attracted extensive attention as promising materials in various fields. In this review, the main fabrication strategies of nanocellulose based hydrogels are initially discussed in terms of different crosslinking methods. Then, the typical properties of nanocellulose based hydrogels are comprehensively summarized, including porous structure, swelling ability, adsorption, mechanical, self-healing, smart response performances. Especially, relying on these properties, the general application of nanocellulose based hydrogels in food field is also discussed, mainly including food packaging, food detection, nutrient embedding delivery, 3D food printing, and enzyme immobilization. Finally, the safety of nanocellulose based hydrogel is summarized, and the current challenges and future perspectives of nanocellulose based hydrogels are put forward.
Collapse
Affiliation(s)
- Xiangxiang Lv
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yue Huang
- Chongqing Sericulture Science and Technology Research Institute, Chongqing, 400700, China
| | - Mengtao Hu
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Difei Dai
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China.
| |
Collapse
|
2
|
Li Y, Zhang H, Qi Y, You C. Recent Studies and Applications of Hydrogel-Based Biosensors in Food Safety. Foods 2023; 12:4405. [PMID: 38137209 PMCID: PMC10742584 DOI: 10.3390/foods12244405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Food safety has increasingly become a human health issue that concerns all countries in the world. Some substances in food that can pose a significant threat to human health include, but are not limited to, pesticides, biotoxins, antibiotics, pathogenic bacteria, food quality indicators, heavy metals, and illegal additives. The traditional methods of food contaminant detection have practical limitations or analytical defects, restricting their on-site application. Hydrogels with the merits of a large surface area, highly porous structure, good shape-adaptability, excellent biocompatibility, and mechanical stability have been widely studied in the field of food safety sensing. The classification, response mechanism, and recent application of hydrogel-based biosensors in food safety are reviewed in this paper. Furthermore, the challenges and future trends of hydrogel biosensors are also discussed.
Collapse
Affiliation(s)
- Yuzhen Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
- School of Physical Science and Technology, Shanghai Key Laboratory of High-Resolution Electron Microscopy, ShanghaiTech University, Shanghai 201210, China
| | - Hongfa Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
| | - Yan Qi
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (H.Z.); (Y.Q.)
| |
Collapse
|