Characterization of bacterial cellulose nanocrystals: Effect of acid treatments and neutralization

Use of bacterial cellulose as a fat replacer in emulsified meat products: review

“…Cellulose is a natural polymer that has a molecular formula (C 6 H 10 O 5 ) n and consists of ßp (1→4) units linked to D-glucose (Dong et al, 2021;Güzel & Akpınar, 2020). It is the most abundant biocompatible organic product in nature, found in the cell wall of plant cells and has several applications in the food, textile, paper, pharmaceutical and medicine industries (Arserim-Uçar et al, 2021;Volova et al, 2018). However, it needs to be purified before it can be used to remove hemicellulose and lignin through enzymatic, chemical or mechanical treatments.…”

“…BC is an extracellular polysaccharide that can be produced by several bacteria, including Agrobacterium, Pseudomonas, Rhizobium, Escherichia, Sarcina, Salmonella, Alcaligenes, Achromobacter, Azotobacter, Aerobacter and Komagataeibacter (Jacek et al, 2019;Naloka et al, 2020). Acetobacter xylinum was the first strain used in the synthesis of CB, later it was reclassified as Glucanoacetobacter xylinuse more recently as Komagataeibacter xylinus (Arserim-Uçar et al, 2021;Lima et al, 2018). Currently, K. xylinus is the most investigated genus due to its ability to produce high concentrations of cellulose using various substrates as a carbon source (Fernández et al, 2019;Lappa et al, 2019;Pang et al, 2020).…”

“…In this type of product, fat can be partially or totally replaced by low-energy ingredients. However, this manipulation can cause adverse effects on quality and, therefore, the replacement of fat is a major challenge for the industry (Varga-Visi & Toxanbayeva, 2017) Bacterial cellulose (BC) is a promising ingredient as a substitute for fat, which can be produced by different bacteria, and Komagataeibacter xylinus is one of the most efficient (Arserim-Uçar et al, 2021;Lima et al, 2018). For Shi et al (2014), BC is a multifunctional additive due to its ability to improve the texture of foods, in addition to producing them with low calories and low cholesterol, and therefore healthier (Li et al, 2020).…”

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

“…What is more, antimicrobial activity and enhanced barrier and tensile properties of films with BCNC were achieved by the incorporation of BCNC into a chitosan dispersion with silver nanoparticles [ 100 ]. In general, this strategy can be used for cellulose-based formulations for varied food applications [ 101 ]. On the other hand, there are many challenges for the commercial production of BC-based materials for food application [ 92 ].…”

Sensitive chemoselectivity of cellulose nanocrystal films

“…Cellulose nanocrystals (CNCs) are biodegradable and sustainable polymers that could be hydrolyzed and extracted from cotton (Atalla et al 1984;Lu et al 2010;Saito et al 2006), tree pulp (Claro et al 2018;Lima et al 2004) and bacteria (Arserim-Ucar et al 2021;Dugan et al 2013). Due to the chiral nematic phase (Gray et al 2020;Zhang et al 2020), high surface area Elazzouzi-Hafraoui et al 2008) and eco-friendly nature (Zhang et al 2020;Sunasee et al 2016), CNCs have been widely used in medical devices (Du et al 2019;Ke et al 2021;Palaganas et al 2017), food packagings (Assis et al 2021;Nascimento et al 2018) and photonic materials (Lagerwall et al 2014).…”