Synthesis Routes and Applications of Cellulose in Food Industry

Abstract

The development of nanomaterials with edible and biodegradable properties is an urgent need for various food science applications. Cellulose, a β-1,4-linked polysaccharide produced by plants and several microorganisms as well as synthesized enzymatically, possess several interesting properties such as high water-holding capacity, high mechanical strength, flexibility, rheological properties, and high surface area. Due to its thickening, suspending, bulking, stabilizing, and fluid nature, cellulose has been used as a favorable material for food applications. The edible nature and wide consumer acceptability make cellulose an attractive material in the food industry. Currently, cellulose and its derivatives find applications in the food industry where it is used as a raw food material, food packaging material, additive food ingredient, and as a delivery system for active food ingredients. Further, cellulose could be a promising low-calorie replacement for carbohydrate additives and utilized as the flavor carrier, thickener, stabilizer, and emulsion in a variety of food items. This chapter discusses the comparative structure and synthesis of plant cellulose (PC) and bacterial cellulose(BC), and a large portion is devoted to different food applications of cellulose, where it is either directly used as a food item or to improve the quality of different foods.