Lignin as a sustainable biopolymer for food: extraction, functionality, food safety and future perspectives

Key Points

• This research aims to evaluate the functionality and safety of lignin as a sustainable biopolymer in food applications.
• Analysis of lignin extraction methods from various botanical sources
• Assessment of gastrointestinal cytotoxicity linked to lignin consumption
• Evaluation of the functionality and heterogeneity of lignin in food systems
• Lignin functionality is significantly influenced by its botanical source and extraction method.
• Gastrointestinal cytotoxicity of lignin requires further systematic evaluation to ensure safety.
• Lignin's heterogeneity presents challenges for its application in food, yet it shows promise as a sustainable material.