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

Author(s)

Azeredo, Henriette M. C. ^{[1, 2]} ; Barud, Hernane ^[3] ; Farinas, Cristiane S. ^{[2, 4]} ; Vasconcellos, Vanessa M. ^{[2, 4]} ; Claro, Amanda M. ^[3]

Affiliation

^[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

• Document type: Review article
• Source: FRONTIERS IN SUSTAINABLE FOOD SYSTEMS; v. 3, FEB 18 2019.
• Web of Science Citations: 10

Abstract

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. (AU)

• FAPESP's process: 13/07276-1 - CEPOF - Optics and Photonic Research Center
• Grantee: Vanderlei Salvador Bagnato
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 16/10636-8 - From the cell factory to the Biodiesel-Bioethanol integrated biorefinery: a systems approach applied to complex problems in micro and macroscales
• Grantee: Roberto de Campos Giordano
• Support Opportunities: Program for Research on Bioenergy (BIOEN) - Thematic Grants