Bacterial Nanocellulose: A Sustainable Revolution in Food Science

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2025-07-09 DOI:10.1002/efd2.70080
Masoud Aman Mohammadi, Adel Mirza Alizadeh, Samira Dakhili, Safa Kooki, Seyede Marzieh Hosseini
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引用次数: 0

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.

Abstract Image

细菌纳米纤维素:食品科学的可持续革命
细菌纳米纤维素(BNC)是一种生态友好的生物材料,以其独特的物理化学特性而闻名,使其在不同的行业中具有价值。BNC通过细菌发酵生产,具有高机械强度,生物相容性和生物降解性,是生物医学,环境修复和食品科学领域的理想应用。在食品领域,BNC是合成添加剂和包装的可持续替代品。它的作用是增稠、稳定和胶凝剂,改善酱汁、乳制品和无麸质烘焙食品等产品的质地、稠度和保质期。此外,BNC作为一种可食用涂层和可生物降解的包装材料,为食品保鲜、减少腐败和解决塑料废物问题提供了创新的解决方案。本文概述了BNC的生产过程,强调菌株选择,培养基优化和发酵控制。它还突出了它在加强食品安全、包装和质量方面的多方面应用。尽管存在诸如高生产成本、可扩展性问题和法规遵从性等挑战,但未来的方向,包括基因工程BNC、纳米复合材料和智能技术集成,表明了有希望的进步。BNC准备通过促进更可持续的创新实践来改变食品生产和包装。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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