Cellulose and Its Derivatives in Food Industry

The increasing use of natural and biodegradable polymers, particularly cellulose and its derivatives in food industry to replace petroleum-based plastics is demanded. Cellulose is abundant, cost-effective, and it is sourced from bio-wastes and agricultural wastes that makes it a sustainable alternative. Despite its promising mechanical and barrier properties, cellulose high hydrophilicity limits its use. Chemical modification can enhance its mechanical property, thermal stability, and biodegradability those recommend cellulose for food industry as raw food materials, additive ingredients, packaging materials, delivery system, and for enzyme and cell immobilization. This review covers the significance, function, and attributes of cellulose and its derivatives in food industry.