Bacterial Nanocellulose: A Sustainable Revolution in Food Science

Abstract

Bacterial nanocellulose (BNC) is an eco-friendly biomaterial celebrated for its exceptional physicochemical properties, making it valuable across diverse industries. Produced through bacterial fermentation, BNC exhibits high mechanical strength, biocompatibility, and biodegradability, ideal for applications in biomedicine, environmental remediation, and food science. In the food sector, BNC serves as a sustainable alternative to synthetic additives and packaging. It functions as a thickening, stabilizing, and gelling agent, improving texture, consistency, and shelf life in products like sauces, dairy, and gluten-free baked goods. Additionally, BNC's role as an edible coating and biodegradable packaging material offers innovative solutions for food preservation, reducing spoilage, and addressing plastic waste concerns. This review outlines BNC's production processes, emphasizing bacterial strain selection, culture media optimization, and fermentation control. It also highlights its multifaceted applications in enhancing food safety, packaging, and quality. Despite challenges such as high production costs, scalability issues, and regulatory compliance, future directions, including genetically engineered BNC, nanocomposites, and smart technology integration, suggest promising advancements. BNC is poised to transform food production and packaging by fostering more sustainable, innovative practices.