We consider nanocelluloses and nanochitin (mainly, nanofibrils and nanocrystals) as materials that offer interesting opportunities in the formulation of food emulsions. These nano-polysaccharides are uniquely positioned to open new designs in multiphase systems, not only because their structuring capabilities but their interactions with water and with biomolecules, including proteins. Such considerations come from the ability of nano-polysaccharides to network and self-assemble in suspensions and at interfaces. The combination with surfactants and surface functionalization expands further the possibilities of nanocelluloses, for example, in converting emulsions into high order, stimuli-responsive, tailorable and active materials.  These subjects are discussed by first presenting the chemistry and structure of nano-polysaccharides, with relevance to foodstuff and cosmetics, and their remarkable effects as stabilizers of emulsions, especially for Pickering emulsification and stabilization. Beyond the already recognized efficiency of nano-polysaccharides for structuring, we expand into more complex, novel multiphase systems. In this area we foresee the emergence of new, functional food emulsions based on such nanomaterials.  In related developments, we bring our attention to edible films and packaging based on the same nanomaterial as well as active packaging, closing with a critical account of the challenges for nanocelluloses in foodstuff.

Food and  health emulsions based on nano-polysaccharides

ACS Spring Meeting 2021

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