Bacterial cellulose: Modification and application in food packaging

Abstract

Bacterial cellulose (BC) has entered the food packaging arena due to its excellent mechanical performance, good biocompatibility and degradability. In recent decades, researchers have conducted extensive research on the cultivation and improvement of BC. This review provides a comprehensive overview of the recent advances in the functional modification of BC and its applications in food packaging. First, we summarized the latest research progress in enhancing BC production, regulating its structure, and endowing it with antibacterial properties, ultraviolet (UV) protection, controllable wettability, efficient adsorption, and enhanced mechanical properties through physical, chemical, and biological methods. Meanwhile, we discussed the potential risks of BC modification to food safety. Furthermore, we focused on the application of functionalized BC in food preservation packaging and intelligent packaging films, demonstrating its great potential in active preservation and real-time monitoring of food quality. Finally, we prospected the future development direction of modified BC, pointing out that the development of green, efficient, and safe large-scale modification technologies is the key to its commercial application. This paper provides theoretical references and application guidance for the development of BC-based high-performance food packaging materials.