Nanocellulose (NC), known for its unique properties including high mechanical strength, low density, and extensive surface area, presents significant potential for broad application in the food sector. Through further modification, NC can be enhanced and adapted for various purposes. Applications in the food industry include stabilizing, encapsulating, and packaging material. Additionally, due to its unique characteristics during digestion in the gastrointestinal tract, NC and its derivatives exhibit the potential to be used as health‐promotion food ingredients. However, while the safety data on unmodified NC is readily available, the safety of modified forms of NC for use in food remains uncertain. This review offers a comprehensive analysis of recent breakthroughs in NC and its derivatives for innovative food applications. It synthesizes existing research on safety evaluations, with a particular emphasis on the latest findings on toxicity and biocompatibility. Furthermore, the paper outlines the regulatory landscape for NC‐based food ingredients and food contact materials in the United States and European Union and provides recommendations to expedite regulatory authorization and commercialization. Ultimately, this work offers valuable insights to promote the sustainable and innovative application of NC compounds in the food sector.

Probiotics like Lactobacillus rhamnosus GG (LRGG) offer health benefits but face reduced viability under harsh gastrointestinal (GI) conditions. Encapsulation improves stability, yet most studies rely on static GI models with a simplified environment that may overestimate survival. This study assessed LRGG survival using chitosan-coated alginate beads under both static and dynamic GI models, including peristaltic flow and continuous juice replenishment. Food matrices (casein, corn starch, and soybean oil) were tested in static models. Beads were prepared via extrusion and subjected to simulated gastric and intestinal digestion. After 2 and 4 h of digestion, casein preserved LRGG viability at 8.50 ± 0.11 Log CFU/g, compared to 5.81 ± 0.44 with starch and undetectable levels with soybean oil. Casein’s protective effect was attributed to its pH-buffering capacity, raising gastric pH from 2.5 to 4.6. Starch offered moderate protection, while soybean oil led to bead dissolution due to destabilization of the egg-box structure. Dynamic GI models showed greater reductions in LRGG viability than static models, emphasizing the need for physiologically relevant simulations. The results highlight the importance of selecting appropriate food matrices and digestion models for accurate probiotic assessment, supporting improved encapsulation strategies in functional food development.

Colorants have played a crucial role in various applications, particularly in food processing, with natural sources such as mineral ores, plants, insects, and animals being commonly used. However, the nineteenth century saw the development of synthetic dyes, which replaced these natural colorants. In recent years, there has been a growing demand for natural products, driving an increased interest in natural colorants. Microbial pigments have emerged as promising sources of natural pigments due to their numerous health benefits. They can be produced in large quantities rapidly and from more affordable substrates, making them economically attractive. This review focuses on the current advancements in the low-cost synthesis of microbial pigments, exploring their biological activities and commercial applications. Microbial pigments offer a sustainable and economically viable alternative to natural and synthetic colorants, meeting the growing demand for natural products. These pigments are relatively nontoxic and exhibit significant health benefits, making them suitable for a wide range of applications. As interest in natural products continues to rise, microbial pigments hold great potential in shaping the future of colorant production across various sectors.