A Comprehensive Mini-Review on Lignin-Based Nanomaterials for Food Applications: Systemic Advancement and Future Trends
Ramachandran Chelliah,
Shuai Wei,
Selvakumar Vijayalakshmi,
Kaliyan Barathikannan,
Ghazala Sultan,
Shucheng Liu,
Deog-Hwan Oh
Affiliations
Ramachandran Chelliah
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Shuai Wei
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Selvakumar Vijayalakshmi
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea
Kaliyan Barathikannan
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea
Ghazala Sultan
Department of Computer Science, Faculty of Science, Aligarh Muslim University, Aligarh 202002, India
Shucheng Liu
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Deog-Hwan Oh
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea
The shift to an environmentally friendly material economy requires renewable resource exploration. This shift may depend on lignin valorization. Lignin is an aromatic polymer that makes up one-third of total lingo-cellulosic biomass and is separated into large amounts for biofuel and paper manufacture. This renewable polymer is readily available at a very low cost as nearly all the lignin that is produced each year (90–100 million tons) is simply burned as a low-value fuel. Lignin offers potential qualities for many applications, and yet it is underutilized. This Perspective highlights lignin-based material prospects and problems in food packaging, antimicrobial, and agricultural applications. The first half will discuss the present and future studies on exploiting lignin as an addition to improve food packaging’s mechanical, gas, UV, bioactive molecules, polyphenols, and antioxidant qualities. Second, lignin’s antibacterial activity against bacteria, fungi, and viruses will be discussed. In conclusion, lignin agriculture will be discussed in the food industries.
