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With a growing human population suffering from chronic diseases induced by inappropriate diet and lifestyle, the market for healthy foods is flourishing over the past few years. Hence, effective strategies have been developed for preparation of food-grade emulsion as a valuable system for healthy foods. Recently, Pickering emulsions have drawn increasing attention due to their distinctive properties such as excellent stability, safety, and environmental friendliness. Biopolymer-based nanoparticles, with outstanding biocompatibility, gelation ability and emulsifying properties, attract immense consideration in the preparation of food-grade emulsions. Among various biopolymer-based emulsifiers, cellulose-based emulsifiers exhibited attractive stability, low calories, and reduction on oil absorption. In this review, the performance of cellulose-based emulsions on healthy foods is summarized from the following three aspects: emulsification of cellulose particles or cellulose derivatives on Pickering emulsions, application of cellulose-based emulsions on low-fat products, and cellulose-based emulsions for nutraceuticals delivery system. Furthermore, the effects of cellulose and cellulose-based emulsions on gastrointestinal ingestion are discussed. Finally, we also discuss the current challenges of using cellulose-based emulsions in healthy foods for commercial applications.

Cellulose: A promising and versatile Pickering emulsifier for healthy foods