Bacterial Cellulose as a Raw Material for Food and Food Packaging Applications

被引：300

作者：

Azeredo, Henriette M. C. ^{[1
,2
]}

Barud, Hernane ^{[3
]}

Farinas, Cristiane S. ^{[2
,4
]}

Vasconcellos, Vanessa M. ^{[2
,4
]}

Claro, Amanda M. ^{[3
]}

机构：

[1] Embrapa Agroind Trop, Fortaleza, Ceara, Brazil

[2] Embrapa Instrumentacao, Sao Carlos, SP, Brazil

[3] Univ Araraquara UNIARA, Dept Biotechnol, Araraquara, SP, Brazil

[4] Fed Univ Sao Carlos UFSCar, Chem Engn Grad Program Chem Engn, Sao Carlos, SP, Brazil

来源：

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS | 2019年 / 3卷

基金：

巴西圣保罗研究基金会;

关键词：

nanocellulose; nanofibrils; nata-de-coco; emulsions; edible films; impregnation; GLUCONACETOBACTER-XYLINUS; ACETOBACTER-XYLINUM; PHYSICAL-PROPERTIES; EDIBLE FILMS; MICROBIAL CELLULOSE; STATIC CONDITIONS; INDUSTRIAL-WASTE; NANOCELLULOSE; NANOCRYSTALS; COMPOSITES;

D O I：

10.3389/fsufs.2019.00007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bacterial cellulose (BC) has been produced for a number of applications, mainly focused on the biomedical area. Although there is a variety of interesting applications of BC for food and food packaging, only a few have been explored to the moment, since the high cost of BC production is usually considered as a limiting factor. On the other hand, several cost-effective culture media have been proposed, contributing to reduce BC production costs. This article overviews the bioprocess conditions that affects BC production and the main possible applications of BC for food and food packaging purposes.

引用

页数：14

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