Health and toxicological effects of nanocellulose when used as a food ingredient: A review

A. Cañas-Gutiérrez, C. Gómez Hoyos, J. Velásquez-Cock, P. Gañán, O. Triana, J. Cogollo-Flórez, M. Romero-Sáez, N. Correa-Hincapié, R. Zuluaga

Producción científica: Contribución a una revistaArtículo en revista científica indexadarevisión exhaustiva

3 Citas (Scopus)

Resumen

The use of nanocellulose (NC) has increased significantly in the food industry, as subtypes such as cellulose nanofibrils (CNF) or bacterial cellulose (BC) have been demonstrated to be a source of insoluble fiber with important benefits for human health. Despite these advantages, and due to its nanoscale size, NC must be assessed from a safety perspective that considers its exposure, fate, and biological effects in order to help more accurately estimate its potential hazards. The exposure routes of humans to NC include (i) ingestion during consumption of foods that contain cellulose as a food ingredient or (ii) contact of food with cellulose-containing materials, such as its packaging. That is why it is important to understand the potentially toxic effects that nanomaterials can have on human health, understanding that the different types of NC behave differently in terms of their ingestion, absorption, distribution, metabolism, and excretion. By analysing both in vitro and in vivo studies, the purpose of this paper is to present the most recent findings on the different types of NC and their safety when used in food. In addition, it provides an overview of relevant studies into NC and its health benefits when used as a food additive.
Idioma originalInglés
Número de artículo121382
PublicaciónCarbohydrate Polymers
Volumen323
DOI
EstadoPublicada - 1 ene. 2024

Nota bibliográfica

Publisher Copyright:
© 2023 Elsevier Ltd

Palabras clave

  • Cellulose nanofibrils
  • Cellulose nanocrystals
  • Bacterial nanocellulose
  • Safety and dietary properties

Tipos de Productos Minciencias

  • Artículos de investigación con calidad A1 / Q1

Huella

Profundice en los temas de investigación de 'Health and toxicological effects of nanocellulose when used as a food ingredient: A review'. En conjunto forman una huella única.

Citar esto