Nanocelluloses review: Preparation, biological properties, safety, and applications in the food field

Abstract Functional diet and food safety requirements, as well reducing the consumption of nonrenewable resources environmental pollution are important development themes on processing. The application edible nanocelluloses (NCs) is an urgent need in current field. NCs divided into three types, including cellulose nanofibrils, nanocrystals from natural fibers, bacterial synthesized by bacteria. In this review, recent developments surface modification, biological properties, issues, their applications industry were highlighted. have limits due to native hydrophilicity, modification strengthens hydrophobicity stability oil phase. exhibit excellent physicochemical properties successfully be used coatings, emulsion stabilizers, functional ingredients. particular, modified can low‐calorie fat substitutes prebiotics for improving gut microbiota. However, assessments still require more attention, establishing regulations applications.