Nanocellulose in Food Science and Technology - Potential, Advantages and Gaps of Research_Crimson Publishers

Nanocellulose in Food Science and Technology - Potential, Advantages and Gaps of Research by Talita Szlapak Franco in Food science 

 Since the first description of cellulose molecule in 1838 by the French chemist Anselme Payen, passing through the obtention of nanocellulose in 1977 [1], until the published researches up to 2017, too many advances and different approaches were given to this multifunctional polysaccharide from pulp and paper industry to medical applications. Although the first US Patent submitted by Turbak and co-workers considered nanocellulose a food additive, this product was not commercially exploited because of the high production costs, however, now this panorama is changing with industries focusing their plants in the production of the nanopolymer [2].

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