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Cellulose nanocrystals (CNCs), or nanocrystalline cellulose (NCC), are highly crystalline, rod-like nanoparticles. [6] [7] They are usually covered by negatively charged groups that render them colloidally stable in water. They are typically shorter than CNFs, with a typical length of 100 to 1000 nanometers. [8]
Cellulose occurs naturally in some foods and is an additive in manufactured foods, contributing an indigestible component used for texture and bulk, potentially aiding in defecation. [ 71 ] Building material: Hydroxyl bonding of cellulose in water produces a sprayable, moldable material as an alternative to the use of plastics and resins.
The straight shape allows the molecules to pack closely. Cellulose is very common in application due to its abundant supply, its biocompatibility, and is environmentally friendly. Cellulose is used vastly in the form of nano-fibrils called nano-cellulose. Nano-cellulose presented at low concentrations produces a transparent gel material.
The cellulose used as a food additive is usually made from wood pulp or cotton lint, according to the Center for Science in the Public Interest, an independent food and health watchdog group.
As the development of nanomedicine continues to develop and becomes a potential treatments for diseases, regulatory challenges have come to light. This section will highlight some of the regulatory considerations and challenges faced by the Food and Drug Administration (FDA), the European Medicine Agency (EMA), and each manufacturing organization.
Due to their high porosity and large surface area-to-volume ratio, nanofibers are widely used to construct scaffolds for biological applications. [1] [2] Major examples of natural polymers used in scaffold production are collagen, cellulose, silk fibroin, keratin, gelatin and polysaccharides such as chitosan and alginate.
Cellulase is used in medicine as a treatment for phytobezoars, a form of cellulose bezoar found in the human stomach, and it has exhibited efficacy in degrading polymicrobial bacterial biofilms by hydrolyzing the β(1-4) glycosidic linkages within the structural, matrix exopolysaccharides of the extracellular polymeric substance (EPS). [19] [20]
Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products and other foods. Potential advantages for the usage of natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives.