Food and Bioproducts Processing最新文献

{"title":"Structural reorganization of hydration-limited soft-matter: Mechanistic and sustainability insights for micro-aqueous extraction of fish oil","authors":"Shenghai Liu ,&nbsp;Yuxuan Liang ,&nbsp;Wei Gong ,&nbsp;Kaiyu Jiang ,&nbsp;Xiuping Dong ,&nbsp;Beiwei Zhu ,&nbsp;Juncai Tu","doi":"10.1016/j.fbp.2025.09.008","DOIUrl":"10.1016/j.fbp.2025.09.008","url":null,"abstract":"<div><div>Conventional lipid extraction from fish by-products typically relies on high water input and disruption by thermal or hydrolysis to break emulsions and release oil. This study introduces a fundamentally reversed mechanism by micro-aqueous extraction (MAE). This method induces oil release via limited hydration and reassembly of the soft matter without heat or dilution. This MAE approach first dehydrates fish by-products until moisture content reaching ∼18 %, reassembly forming a protein–lipid matrix of high internal phase emulsion gel (φ ∼75 %). Upon controlled micro-aqueous hydration and low-shear agitation, structured proteins aggregate and destabilize oil droplets and release entrapped oil. Compared to heat extraction (HE), MAE achieved higher oil recovery (94.3 % vs. 76.4 %), shortened processing time by 35 %, and decreased oil total oxidation value (TOTOX 1.33 vs. 2.88). Life cycle assessment confirmed lower environmental burden with 62 % reduction in CO₂ emission. The fish meal obtained by MAE retained superior emulsifying activity and structural integrity. Mechanistically, micro-aqueous hydration reduced α-helix content of proteins and decreased oil droplet stability, thereby promoting demulsification. In contrast, drying at 60 °C resulted in lower turbidity and smaller aggregation size of myofibrillar proteins compared to drying at 30 °C, which enhanced their interfacial stabilization. Rheological analysis further revealed that water-limited restructuring of the myofibrillar network played a critical role in controlling viscoelasticity (as reflected by G', G′') and extraction efficiency. This work reveals a counterintuitive pathway for oil recovery, governed by moisture-regulated soft-matter reorganization, which presents a low-energy, high-yield, and sustainable approach for fish by-product valorisation.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 175-186"},"PeriodicalIF":3.4,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of honey from fluid bed agglomeration to tableting of plant-based food powder: A case study of lotus seed powder","authors":"Xianwu Peng ,&nbsp;Jiahai Shen ,&nbsp;Rufeng Luo ,&nbsp;Qinghui He ,&nbsp;Weijuan Huang ,&nbsp;Zonglin Guo ,&nbsp;Jie Lin ,&nbsp;Hua Zheng ,&nbsp;Yijing Zhang ,&nbsp;Dingqiang Huang ,&nbsp;Hongtao Lei ,&nbsp;Shaozong Wu","doi":"10.1016/j.fbp.2025.09.007","DOIUrl":"10.1016/j.fbp.2025.09.007","url":null,"abstract":"<div><div>Plant-based food material is developed into tablet based on the consideration that food is medicine. However, the inhomogeneity of plant powders without fractionation and with less additive added aiming for clean label production, both lead to the difficulties on constructing a stable tablet structure. Therefore, lotus seed powder was used as model plant powders, while honey was used in fluidized bed agglomeration to investigate the handling and compressibility of powder. The results showed that increased honey binder (10 %-50 %) resulted in increased particle size accompanied with more irregular particulate shape. With 50 % honey, the largest D50 of agglomerate was obtained with 205.18 ± 9.54 μm in comparison with control sample at 23.28 ± 1.28 μm. In addition, the wettability of lotus seed powder was enhanced where the agglomerated powders were wetted less than 4.56 ± 1.19° within one min. However, the solubility of agglomerate lotus seed powder remained poor due to less influence by fluid bed drying. The agglomerated powder showed lower bulk density and tapping density with better flowability where the Carr index was between 17.964 % and 20.075 %. The improved followability is beneficial to form homogeneous powder matrix. Moreover, the modified powder matrix enabled the agglomerated lotus seed powder (over 20 % honey) more compressibility and higher hardness. The highest hardness (95.32 ± 0.84 N) of powders was observed by 50 % honey agglomeration which was significantly greater than 25.17 ± 0.29 N in raw powder. Moreover, the tablet disintegration time was shortest when 50 % honey agglomeration was added.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 108-117"},"PeriodicalIF":3.4,"publicationDate":"2025-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145043992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimisation of specific absorption heat rate distribution in microwave DIC reactor","authors":"Magdalena Kristiawan ,&nbsp;Ladislav Klíma ,&nbsp;Karim Allaf ,&nbsp;Václav Sobolík","doi":"10.1016/j.fbp.2025.09.006","DOIUrl":"10.1016/j.fbp.2025.09.006","url":null,"abstract":"<div><div>The distribution of specific absorption heat rate (SAHR) was evaluated across seven configurations of a microwave cavity in a pilot-scale DIC (Détente Instantanée Contrôlée) reactor. The configurations featured two waveguide apertures, one vertical with two wings and the other horizontal with one wing. SAHR values were calculated from temperature evolution in 2 % Agar gel samples heated by microwave radiation at 2450 MHz. The temperature was measured using eight fibre-optic sensors embedded in a Teflon cross, placed successively at eight different heights along a 306 mm-long glass tube. The experiments demonstrated that SAHR homogeneity is strongly influenced by cavity configuration, with the right vertical aperture and back-wing (R_B) configuration achieving the most uniform axial and radial distributions. Furthermore, SAHR profiles at 500 W and 1500 W exhibited consistency, displaying the scalability of the optimal configuration for diverse power levels. These findings offer valuable insights for optimizing microwave cavity designs to enhance heating uniformity and efficiency in industrial applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 68-78"},"PeriodicalIF":3.4,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145010258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phase-separation wet spinning for fabricating composite fibers with protein-polysaccharide multicrosslinked structures: From plant proteins to livestock meat","authors":"Yulan Wang,&nbsp;Yonghe Wang,&nbsp;Xinbin Ji,&nbsp;Jing Guo,&nbsp;Fucheng Guan,&nbsp;Jianbin Sun,&nbsp;Minghan Li,&nbsp;Qiang Yang","doi":"10.1016/j.fbp.2025.09.003","DOIUrl":"10.1016/j.fbp.2025.09.003","url":null,"abstract":"<div><div>Meat analogs serve as a promising alternative to traditional meat consumption, addressing human health needs, promoting environmental sustainability, and tackling food security challenges. However, achieving parity in texture and flavor with traditional meat remains a critical area for enhancement. In this study, soy protein isolate (SPI) was employed as the primary protein source, while carrageenan (CG) and sodium alginate (SA) acted as carriers. A phase-separation wet spinning approach was used to construct SPI/SA/CG fibers with a robust hydrogen-bonded and ion-coordinated multicrosslinked network structure. The fibers were comprehensively analyzed for their textural attributes and digestive behavior. The SPI content increased the apparent viscosity of SPI/SA/CG solutions, enhanced their non-Newtonian behavior, raised the structural viscosity index, and reduced spinnability. The SPI/SA/CG fibers exhibited multiple hydrogen bonds and metal coordination interactions, with the type and strength of hydrogen bonding dependent on SPI content. SPI was predominantly present in β-sheet and β-turn conformations within the fibers. Within the operational temperature range of 40–78°C, SPI/SA/CG fibers displayed excellent thermal stability, experiencing minimal mass loss of just 4 %-6 %. The moisture content of SPI/SA/CG fibers closely matched that of livestock meat, with a maximum value of 79.51 %. Texture analysis confirmed that SPI/SA/CG fibers had a texture comparable to real beef, with the elasticity and cohesiveness of SPI_2.25/SA/CG fibers achieving a similarity of up to 94 % to beef. Further digestion analysis validated the efficient release and digestion of SPI/SA/CG fibers under simulated gastrointestinal conditions. This study offers a robust and innovative approach to advancing the development of meat analog fibers.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 229-238"},"PeriodicalIF":3.4,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical free extraction of polyhydroxyalkanoates produced from pilot-scale Haloferax mediterranei fermentation of glycerol waste","authors":"Fujunzhu Zhao ,&nbsp;Xueyao Zhang ,&nbsp;Zhiwu Wang ,&nbsp;Young Teck Kim ,&nbsp;Haibo Huang","doi":"10.1016/j.fbp.2025.09.004","DOIUrl":"10.1016/j.fbp.2025.09.004","url":null,"abstract":"<div><div>Polyhydroxyalkanoates (PHAs) are biodegradable polymers with great mechanical and thermal properties, offering a sustainable alternative to conventional plastics. Despite their advantages, the widespread adoption of PHAs is hindered by the high cost of feedstock in PHA production and downstream separation and purification. This study demonstrates pilot-scale production of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by <em>Haloferax mediterranei</em> using glycerol waste as a low-cost substrate, followed by PHA extraction and purification using high-pressure homogenization (HPH). The results show that under nonsterile conditions, using glycerol waste yield 5.7 g/L cell mass with 38 % PHBV content in cells. HPH-based downstream processing achieved a PHBV recovery efficiency of 85 % and a purity of 90 %. HPH extraction did not alter the thermal properties of native PHBV, except that increasing HPH pressure led to a reduction in molecular weight of 24.6 %. This study highlights the potential of waste glycerol as a viable feedstock and underlines the understanding of how downstream processing conditions influence PHA properties. Optimizing these parameters is crucial to improving the extraction process and enhancing the application value of PHAs.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 118-127"},"PeriodicalIF":3.4,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145057108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Parameter optimization of vacuum pulsed-infrared drying for honeysuckle extract: Bioactive retention and powder properties","authors":"Dong Wang ,&nbsp;Yifan Zhao ,&nbsp;Yao Niu ,&nbsp;Yong Wang ,&nbsp;Cunliang Li ,&nbsp;Pei Li ,&nbsp;Yuejin Yuan","doi":"10.1016/j.fbp.2025.09.005","DOIUrl":"10.1016/j.fbp.2025.09.005","url":null,"abstract":"<div><div>Natural products are usually heat-sensitive, and the existing drying techniques generally have problems such as severe heat-sensitive degradation, high energy consumption and long time. On this basis, this study established the vacuum pulsed infrared drying (VP-IRD) technology for extracts and applied it to the drying of <em>Lonicera japonica Thunb. (honeysuckle)</em> extracts for the first time. Through systematic optimization of drying parameters (temperature 70°C, material thickness 6 mm, radiation distance 100 mm, vacuum time 10 min, atmospheric pressure time 4 min), high retention rates were achieved for chlorogenic acid (86.43 %), polysaccharides (85.76 %), and flavonoids (87.17 %). These rates represented a 9 %-12 % increase compared to hot air drying (HAD) and spray drying (SD), while consuming 75.73 % less energy than freeze drying (FD). Thermodynamic correlation analysis of VP-IRD revealed a strong positive correlation (r &gt; 0.78) between the color parameter L* and the retention rate of active components, and a negative correlation (r = -0.63) between a* and the Maillard reaction, confirming L* as a sensitive indicator of component degradation during drying. Analysis of the physical parameters of the dried powder demonstrated that VP-IRD-treated powder possessed the optimal particle size distribution, significantly improved powder flowability and bulk density, and exhibited superior physical characteristics compared to HAD and SD. This study elucidated the synergistic mechanism of VP-IRD through a multi-scale analysis framework (active components - thermodynamic correlations - powder properties), providing an efficient, low-energy-consumption solution for the industrial drying of Chinese herbal medicine extracts that synergistically protects active components.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 79-88"},"PeriodicalIF":3.4,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145019377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tailoring anthocyanin stability with pea–rice proteins and fructooligosaccharides: A microencapsulation study using double emulsion","authors":"Marcin A. Kurek ,&nbsp;Patryk Pokorski ,&nbsp;Havva Aktaş ,&nbsp;Jorge A. Custodio-Mendoza","doi":"10.1016/j.fbp.2025.09.002","DOIUrl":"10.1016/j.fbp.2025.09.002","url":null,"abstract":"<div><div>This study investigated the impact of plant protein matrix composition and fructooligosaccharide (FOS) concentration on the microencapsulation performance of black carrot anthocyanins. Nine formulations were developed using pea, rice, and their blends with varying FOS levels (0–1 %). The combination of pea–rice protein with 1 % FOS (T9) demonstrated optimal performance, exhibiting the highest color retention (L* = 76.06, a = 21.23, b* = −4.92), enhanced solubility in simulated gastric and intestinal fluids (76.19 % and 80.79 %, respectively), and extended anthocyanin half-life (t₁/₂ = 364.8 days). Fourier transform infrared (FT-IR) spectroscopy revealed that FOS altered the secondary structure of proteins, promoting the formation of β-turns and β-sheets, which contributed to improved matrix density and pigment stability. Particle size analysis showed that FOS-containing samples generally produced smaller, more uniform microcapsules, supporting enhanced bioavailability. Controlled gastrointestinal release profiles further confirmed the functional role of FOS, with T9 achieving 50.34 % anthocyanin release in the intestinal phase while minimizing premature release. These findings highlight the synergistic potential of plant protein–FOS systems for protecting anthocyanins during processing and digestion. The results support their application in functional foods and nutraceutical formulations, offering improved stability, controlled release, and targeted delivery. In conclusion, incorporating FOS into plant protein-based microcapsules (especially a pea–rice protein blend) markedly enhanced anthocyanin stability and targeted intestinal release, demonstrating the effectiveness of this encapsulation strategy for functional food applications. Future research should explore real-food integration, in vivo validation, and process scalability to unlock their full potential.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 99-107"},"PeriodicalIF":3.4,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145043991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Performance of carboxymethylation of deacetylated glucomannan in stabilizing oil in water emulsion","authors":"Dyah Hesti Wardhani ,&nbsp;Hafiz Rama Devara ,&nbsp;Hana Nikma Ulya ,&nbsp;Andri Cahyo Kumoro ,&nbsp;José Antonio Vázquez","doi":"10.1016/j.fbp.2025.09.001","DOIUrl":"10.1016/j.fbp.2025.09.001","url":null,"abstract":"<div><div>Glucomannan, a high viscous polysaccharide, shows strong potential for oil stabilization and encapsulation. This study aims to enhance the lipophilic properties and emulsifying performance of glucomannan through a consecutive modification process involving deacetylation and carboxymethylation. The carboxymethylated glucomannan (C-GM) was then used to stabilize fish oil emulsion at different concentrations. The results show that modifying glucomannan through increased Na-MCA content and prolonged reaction duration significantly enhanced its degree of substitution, reaching up to 0.085. This increase in substitution led to notable improvements in the molecular weight and lipophilic characteristics of the polymer. The successful attachment of lipophilic groups following carboxymethylation not only improved oil affinity but also reduced the solubility, water absorption, viscosity, surface tension, and critical micelle concentration (CMC) of glucomannan, indicating a shift toward more hydrophobic behavior. Moreover, the thermal stability of the modified glucomannan was improved, as evidenced by a delayed onset of thermal degradation. Functionally, the C-GM demonstrated excellent emulsifying properties, achieving up to 97 % emulsifying activity and effectively maintaining emulsion stability with only 2 % phase separation after 10 days of cold storage. These enhancements highlight the potential of C-GM as a high-performance natural emulsifier for oil-based formulations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 89-98"},"PeriodicalIF":3.4,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145026718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inulin and β-glucan fortified Alphonso mango juice serves as a sustainable and effective probiotic delivery vehicle for Pediococcus pentosaceus","authors":"Naveen Kumar Kalagatur ,&nbsp;Jalarama Reddy Kamasani ,&nbsp;Chandra Nayaka Siddaiah ,&nbsp;Krishna Kadirvelu","doi":"10.1016/j.fbp.2025.08.012","DOIUrl":"10.1016/j.fbp.2025.08.012","url":null,"abstract":"<div><div>Fruit juices are a nutrient-rich, vegan-friendly, and sustainable alternative to traditional dairy products for probiotic delivery. Their appealing flavor and bioactive compounds may enhance probiotic viability, potentially establishing a niche in the functional food market. This study aimed to fortify Alphonso mango fruit juice as a non-dairy probiotic delivery vehicle (PDV) for <em>Pediococcus pentosaceus</em>. The fortification of Alphonso mango fruit juice as PDV was appraised with influencing constraints, viz. pH and prebiotics (inulin and β-glucan) using the statistical program response surface methodology (RSM). RSM analysis defined that 31.89 mg/mL of inulin and 19.93 mg/mL of β-glucan were the optimal fortification levels for PDV. The optimized design found 9.53 log CFU/mL of <em>P. pentosaceus</em> in PDV, which was higher than the recommended probiotic threshold value. The viability of <em>P. pentosaceus</em> in PDV supplemented with inulin and β-glucan was found to be significantly higher during the 4th, 6th, and 8th weeks of storage at 4°C than that in PDV not supplemented with inulin and β-glucan; thus, inulin and β-glucan played a major role in sustaining of <em>P. pentosaceus</em> in PDV. GC-MS analysis revealed that Alphonso fresh juice contains major aromatic compounds, such as α-phellandrene, α-terpinene, β-phellandrene, (<em>Z</em>)-β-ocimene, γ-terpinene, terpinolene, and linalool. The relative abundance of aromatic compounds was higher in fortified PDV than in fresh fruit juice, which could be due to the hydrolytic action of <em>P. pentosaceus</em> during fermentation. Sensory attribute analysis revealed that the overall acceptability of fortified PDV was significantly unaffected up to the 6th week. Concurrently, the probiotic features of <em>P. pentosaceus</em> recovered from PDV remained unaffected throughout the storage period. The study concluded that the optimized design serves as an easy-to-use PDV and could be an alternative for individuals pretentious to lactose intolerance and vegans.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 54-67"},"PeriodicalIF":3.4,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bacterial cellulose: A comprehensive review on biosynthesis, sustainable production, and multifaceted industrial applications","authors":"U. Vasanth Kumar,&nbsp;Shobana Narayanasamy,&nbsp;Sivakumar Uthandi","doi":"10.1016/j.fbp.2025.08.013","DOIUrl":"10.1016/j.fbp.2025.08.013","url":null,"abstract":"<div><div>Bacterial cellulose (BC) has garnered significant attention due to its unique properties and diverse applications across various industries, including food, pharmaceuticals, and cosmetics. This review provides a comprehensive overview of BC, with a focus on its production, biosynthesis, and potential applications. BC is synthesized by various bacterial species, which offers advantages such as high crystallinity, remarkable tensile strength, and excellent water-holding capacity. These properties make BC an ideal candidate for applications in medicine and food technology. This review delves into the microbial strains capable of producing BC, the biosynthesis pathways involved, and the environmental and nutritional factors that influence BC production. Additionally, it highlights the innovative use of industrial waste as a substrate to enhance production efficiency and reduce costs. Despite its promising attributes, BC faces challenges, including lengthy cultivation times and high production costs. This paper also discusses the current research efforts aimed at overcoming these hurdles through advanced fermentation techniques and bioreactor designs. The versatile applications of BC, ranging from wound dressings and tissue engineering scaffolds to food stabilizers and cosmetic masks, underscore its potential as a sustainable biomaterial. Therefore, this review provides comprehensive insights into the current state of BC research and its prospects, emphasizing its role in advancing a bio-based green economy.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"154 ","pages":"Pages 153-174"},"PeriodicalIF":3.4,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}