Abstract
Cellulose is the most abundant and renewable source for hydrogel production and has much attention and research attraction in the last two years. Cellulose has intellectual features for hydrogel production such as cost-effectiveness, water absorption, swelling ability, biodegradability, flexibility, stimuli responsiveness, etc. Hydrogels are tailored foods with 3D cross-linked networks in the modern world. At present, cellulose-based hydrogels (CBHs) have been used in the food industry as an important means for various aspects due to their functional properties. The structural interchangeable/stimuli-responsive property, the CBHs have been widely studied in the areas of functional food, food packaging, drug delivery, and food safety. This review highlighted the recent progress and application of CBHs in the food industry. The review also provides knowledge for the development of edible functional CBHs, prospects, and opportunities for future research. In conclusion, the CBHs can be used effectively in the food processing industries for various purposes highlighted in the review.
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