Lignocellulosic biomass includes wastes from different sources like agriculture wastes, forest remains, industrial wastes and algae wastes. Recycling of these wastes by converting them into value-added bio-based products can lead to a reduction in tons of global wastage and at the same time will also add to global economy. Lignocellulosic wastes contain significant quantities of cellulosic materials that are considered as natural polymers. The cellulose can be further reduced to nanoscale dimension leading to nanocellulose, through the application of various extraction techniques like physical, biological, and chemical methods. Nanocellulose matrices are broadly categorised as nanocellulose crystals (NCC), nanocellulose fibrils (CNF) and bacterial nanocellulose (BNC). Nanocellulose possesses some extremely significant properties, including biodegradability and biocompatibility, high aspect ratio, better mechanical attributes, easy surface modification, crystallinity, non-toxic nature, and water absorption capacity, making it a perfect material for a wide range of applications. Jackfruit, known as the poor man&rsquos fruit of India, is grown in abundance in different parts of the country. Jackfruit peel constitutes around 60% of the whole fruit. The consumption and processing of jackfruit lead to production of tons of waste. Thus, jackfruit peel can be utilized for the extraction of cellulose and nanocellulose, which will contribute towards waste valorization. Different extraction processes will be explored to enhance the yield and quality of obtained cellulose and nanocellulose. Nanocellulose can have wide range of applications in packaging films, emulsions, as functional foods and encapsulating agents, in tissue engineering, wound healing, as biosensors, etc. In this study, the nanocellulose obtained from jackfruit peel will be used to develop oleogel. Oleogels have evolved as a novel application of restructuring the liquid oils to solid systems. They can help in replacing the solid fat in food products, encapsulation of hydrophobic molecules, and for enhancing the nutritional properties of food products. In this study, the oleogel will be used in the emulsion to investigate its effect on various emulsifying properties in different matrices.