Nanocellulose has attracted significant attention in recent years due to its distinctive properties and vast potential applications across various fields. This study encompasses two distinct yet interconnected activities: the characterisation of eight different types of nanocellulose test materials, including crystalline, fibrillated, and bacterial nanocellulose, using a range of analytical techniques such as dynamic light scattering (DLS), asymmetric flow field-flow fractionation (AF4) coupled to multi-angle light scattering (MALS) and DLS, and transmission electron microscopy (TEM), and a focused case study employing a tiered analytical approach to identify bacterial nanocellulose in commercially available food products like pudding and drinks with nata de coco, SCOBY, and kombucha. The results demonstrate that different types of nanocellulose can be distinguished by their unique physicochemical properties using a combination of analytical techniques. This finding was used for the identification of bacterial nanocellulose in food products by combining pyGC-MS for cellulose identification, TEM for nanosize range determination, and XRD for crystallinity analysis to distinguish between bacterial and fibrillated nanocellulose. The study advances fundamental understanding of nanocellulose and provides tools to facilitate potential future regulatory compliance.

Homemade food constitutes an important component of people's diets, yet remains understudied for heat-processed contaminants. This study replicated realistic home-baking conditions to evaluate acrylamide variability. Ground chia seeds or defatted chia flour (10 %) were incorporated into biscuits and compared to 100 % wheat-flour controls. Three baking sessions were conducted with nine independent bakers producing 24 batches. Each session involved three to five bakers using the same recipe while varying parameters such as oven mode, ingredient type, and biscuit shape. Acrylamide concentrations ranged from 2.4 to 37 μg kg⁻¹, below the EU benchmark level of 350 μg kg⁻¹. Adding 10 % chia did not impact acrylamide levels. Key influencing parameters included moisture content, pH, and physical parameters (thickness, mass, and shape). Water content in both biscuits and oven atmosphere critically impacted acrylamide formation. This suggests that careful control of baking moisture could be a practical mitigation strategy at household level.