Abstract：
Nanocellulose has been favored as one of the most promising sustainable nanomaterials, due to its competitive advantages and superior performances such as hydrophilicity, renewability, biodegradability, biocompatibility, tunable surface features, excellent mechanical strength, and high specific surface area. Based on the above properties of nanocellulose and the advantages of hydrogels such as high water absorption, adsorption, porosity and structural adjustability, nanocellulose based hydrogels integrating the benefits of both have attracted extensive attention as promising materials in various fields. In this review, the main fabrication strategies of nanocellulose based hydrogels are initially discussed in terms of different crosslinking methods. Then, the typical properties of nanocellulose based hydrogels are comprehensively summarized, including porous structure, swelling ability, adsorption, mechanical, self-healing, smart response performances. Especially, relying on these properties, the general application of nanocellulose based hydrogels in food field is also discussed, mainly including food packaging, food detection, nutrient embedding delivery, 3D food printing, and enzyme immobilization. Finally, the safety of nanocellulose based hydrogel is summarized, and the current challenges and future perspectives of nanocellulose based hydrogels are put forward.
摘要：
纳米纤维素作为最有前途的可持续纳米材料之一,由于其竞争优势和优越的性能，如亲水性，可再生性，生物降解性，生物相容性，可调表面特征，优异的机械强度，高比表面积。基于纳米纤维素的上述性能和水凝胶的高吸水性等优点，吸附，孔隙率和结构可调性，纳米纤维素基水凝胶集两者的优点于一体,作为具有广阔应用前景的材料在各个领域受到了广泛的关注。在这次审查中,从不同的交联方法出发，初步探讨了纳米纤维素基水凝胶的主要制备策略。然后，综合总结了纳米纤维素基水凝胶的典型性能,包括多孔结构，溶胀能力，吸附，机械,自我修复,聪明的反应表现。尤其是,依靠这些属性，还讨论了纳米纤维素基水凝胶在食品领域的一般应用，主要包括食品包装,食品检测,营养嵌入传递，3D食品打印,和酶固定化。最后,总结了纳米纤维素基水凝胶的安全性，提出了纳米纤维素基水凝胶的当前挑战和未来展望。
