Cellulose nanofiber in the food industry: a review of its applications, challenges, and prospects

Cellulose nanofiber (CNF) is renowned for its renewable nature, biocompatibility, and high bioavailability, making them a valuable resource within the food industry. The CNF serves as effective stabilizers in emulsions and hydrogels, with their functionality significantly enhanced through modification and functionalization processes. CNF demonstrates considerable promise in the development of intelligent food packaging and food coatings and in the encapsulation and delivery of active ingredients. This article provides an overview of the research achievements on Web of Science since 2018 and briefly outlines the preparation methods of CNF, including chemical, enzymatic, ionic liquid pretreatment, and mechanical treatments. Furthermore, the current application status of CNF in the food sector is described in detail. It further identifies the technical hurdles associated with CNF utilization, addressing concerns related to energy consumption and pollution during its production, as well as the potential toxicity that may arise during the preparation process and subsequent food industry applications. By highlighting these challenges and concerns, the paper aims to guide future research directions for the application of CNF in the food domain.