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Cellulose is the most abundant biopolymer on Earth, which is synthesized by plants, bacteria, and animals, with source-dependent properties. Cellulose containing β-1,4-linked D-glucoses further assembles into hierarchical structures in microfibrils, which can be processed to nanocellulose with length or width in the nanoscale after a variety of pretreatments including enzymatic hydrolysis, TEMPO-oxidation, and carboxymethylation. Nanocellulose can be mainly categorized into cellulose nanocrystal (CNC) produced by acid hydrolysis, cellulose nanofibrils (CNF) prepared by refining, homogenization, microfluidization, sonification, ball milling, and the aqueous counter collision (ACC) method, and bacterial cellulose (BC) biosynthesized by the Acetobacter species. Due to nontoxicity, good biodegradability and biocompatibility, high aspect ratio, low thermal expansion coefficient, excellent mechanical strength, and unique optical properties, nanocellulose is utilized to develop various cellulose nanocomposites through solution casting, Layer-by-Layer (LBL) assembly, extrusion, coating, gel-forming, spray drying, electrostatic spinning, adsorption, nanoemulsion, and other techniques, and has been widely used as food packaging material with excellent barrier and mechanical properties, antibacterial activity, and stimuli-responsive performance to improve the food quality and shelf life. Under the driving force of the increasing green food packaging market, nanocellulose production has gradually developed from lab-scale to pilot- or even industrial-scale, mainly in Europe, Africa, and Asia, though developing cost-effective preparation techniques and precisely tuning the physicochemical properties are key to the commercialization. We expect this review to summarise the recent literature in the nanocellulose-based food packaging field and provide the readers with the state-of-the-art of this research area. [ABSTRACT FROM AUTHOR]

Pickering emulsions stabilized by cellulose nanofibrils (CN) have sparked significant attention, however the fundamental mechanisms underpinning the stabilization process remain insufficiently elucidated. Focusing on an academic debate of surface charge's contribution to stabilization, this study first explored how the varying carboxyl group contents of TEMPO-oxidized CN (TCNs) impacted Pickering emulsions' formation and stability. TCNs with 662 μmol/g carboxyl groups exhibited distinctive attributes, including larger particle sizes (322 nm in length), improved thermal stability (maximum decomposition temperature of 317 °C), and increased viscosity (1.57 Paִִ⋅s) compared to their counterparts with 963–1011 μmol/g charge density. Notably, the former one, with a larger three-phase contact angle (51.5°), higher interfacial tension, and greater detachment energy (21.69 × 10−18 J), resulted in a homogeneous dispersion of spherical oil droplets and super-stable Pickering emulsions with a consistent emulsifying index of 100% over 30 days. These findings clearly clarified that TCNs with a lower charge density exhibit superior emulsifying properties. In addition, for the first time, a distinct oil droplet-decorated fibrillar structure was observed, probably suggesting that TCNs might be able to serve as anchoring matrixes to guide the distribution of oil droplets. These structures seemed to impeded the migration and accumulation of the oil droplets, consequently enhancing the stability of the resulting Pickering emulsions. To sum, this study clearly elucidated the role of surface charge in stabilizing cellulose-based Pickering emulsions and proposed a new model to expound the cellulose-oil interaction mechanisms, thus providing new theoretical and practical insights on utilization of CN as highly effective emulsifier for super-stable food-grade Pickering emulsions. [Display omitted] • TEMPO-oxidized nanofibrils (TCNs) are effective to stabilize Pickering emulsions. • Clarify surface charge's contribution and further understand stabilization mechanism. • Relatively low charge density instead of high charge density for better stability. • Distinct oil droplet-decorated fibrillar structures enhance emulsion's stability. [ABSTRACT FROM AUTHOR]