Recent development in food emulsion stabilized by plant-based cellulose nanoparticles

Abstract In this review we discuss the application of cellulose nanoparticles as a sustainable and cost-effective source of green stabilizers for formulation of foodstuff. Fibrillar cellulose nanocrystals and nanofibrils stabilize Pickering systems because of their ability to adsorb at the oil/water interfaces, forming protective layers. They also form associative structures in the continuous phase, increasing its viscoelastic properties and preventing flocculation. We describe the chemical and structural features of nanocelluloses and discuss the principles that support their utilization as stabilizers, especially in the context of recent prospects in food and health domains, given safety and regulatory advances. Additionally, we describe the benefits of combining nanocelluloses with other food ingredients to extend their functional attributes. Particularly, nanocellulose-based Pickering emulsions are used to create edible soft materials with multiple functionalities. This article is expected to stimulate the use of nanocellulose as functional ingredient to create food products with improved performance and novel properties.