Academic Journal
Applications and challenges of bacterial cellulose in food industry: A review.
| Τίτλος: | Applications and challenges of bacterial cellulose in food industry: A review. |
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| Συγγραφείς: | Zhao H; College of Food Engineering, Qingdao Institute of Technology, Qingdao, 266300, China., Song C; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Shandong China-Korea Food Biotechnology Research Center, Qingdao, 266109, China., Wang S; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand., Li X; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Shandong China-Korea Food Biotechnology Research Center, Qingdao, 266109, China., Li J; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Shandong China-Korea Food Biotechnology Research Center, Qingdao, 266109, China. Electronic address: jyli@qau.edu.cn. |
| Πηγή: | International journal of biological macromolecules [Int J Biol Macromol] 2026 Oct; Vol. 378, pp. 153620. Date of Electronic Publication: 2026 Jul 21. |
| Τύπος έκδοσης: | Journal Article; Review |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| Imprint Name(s): | Publication: Amsterdam : Elsevier Original Publication: Guildford, Eng., IPC Science and Technology Press. |
| Ιατρικοί όροι (MeSH): | Cellulose*/chemistry , Cellulose*/isolation & purification , Bacteria*/chemistry , Bacteria*/metabolism , Food Industry*, Food Packaging ; Fermentation ; Functional Food |
| Περίληψη: | Bacterial cellulose (BC) has drawn significant attention in the food industry due to its unique properties and versatile applications. This review explores the various aspects of BC, including the strains used for its production, culture media, fermentation, and purification processes. The distinct characteristics of BC, such as its high purity, mechanical strength, and biocompatibility, make it an excellent candidate for diverse food applications. These applications include its use in food packaging, as an emulsifier, thickener, stabilizer, fat replacer, and in functional foods. The review also discusses the challenges faced in the commercial utilization of BC and provides insights into future perspectives for its development and application in the food industry. By addressing these challenges and leveraging its beneficial properties, BC has the potential to revolutionize various sectors within the food industry. (Copyright © 2026 Elsevier B.V. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Applications; Bacterial cellulose; Food packaging; Functional food; Komagataeibacter; Nanocellulose |
| Substance Nomenclature: | 9004-34-6 (Cellulose) |
| Entry Date(s): | Date Created: 20260721 Date Completed: 20261008 Latest Revision: 20261008 |
| Update Code: | 20261009 |
| DOI: | 10.1016/j.ijbiomac.2026.153620 |
| PMID: | 42480741 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1879-0003 |
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| DOI: | 10.1016/j.ijbiomac.2026.153620 |