Micro and nanoengineered structures and compounds: nanocellulose

The application of micro and nanoengineered structures can lead to the development of new products in the food industry. Nanometer-scale material enables the development of new technologies for direct food applications, such as nutrient encapsulation, functional food development, rheology alteration and 3D printing. Nanotechnology is also a mechanism for improving packaging where food is stored and sent to end consumers. Among the nanomaterials that can be employed for these applications are nanocelluloses, which are products on nanometric scale derived from cellulose, the most abundant substance on the planet, formed by glucose polymerization. This review covers the main research on the use of nanocellulose in the food industry.