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<p>The advancement in sustainable technology and increasing demand for sustainable biomaterials, coupled with the quest to reduce environmental footprint, have promoted research on cellulose, particularly bacterial cellulose (BC). BC, synthesized by bacteria, is a highly pure form of cellulose characterized by a unique combination of properties, including biocompatibility, mechanical strength, water-holding capacity, biodegradability, and non-toxicity. Beyond these attributes, BC has gained great interest recently in both academic and industrial sectors, demonstrating great benefits for application in various industries, including food. This review provides a comprehensive analysis of BC, covering its synthesis, structural composition, physicochemical properties, production methodologies, safety considerations, and relevant patents. Recent advances in bacterial cellulose research, particularly its applications in the food sector—including food packaging, novel food formulations, nutraceuticals, and personalized nutrition—are critically examined. Additionally, this review presents a concise discussion on the prospective developments of BC in food applications. BC has been explored for edible coating (EC), active packaging, dietary fiber, immobilization agent, emulsifier, and Pickering emulsion (PE); however, its potential for future innovations within the food industry remains substantial.</p>

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Recent studies and industrial applications of bacterial nanocellulose in the food industry

  • 期刊论文

  • 发表日期：

    2025年9月18日

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  • Wawan Agustina,
  • Apichat Boontawan,
  • Chaiwut Gamonpilas,
  • Prakit Sukyai,
  • Montarop Yamabhai

摘要

The advancement in sustainable technology and increasing demand for sustainable biomaterials, coupled with the quest to reduce environmental footprint, have promoted research on cellulose, particularly bacterial cellulose (BC). BC, synthesized by bacteria, is a highly pure form of cellulose characterized by a unique combination of properties, including biocompatibility, mechanical strength, water-holding capacity, biodegradability, and non-toxicity. Beyond these attributes, BC has gained great interest recently in both academic and industrial sectors, demonstrating great benefits for application in various industries, including food. This review provides a comprehensive analysis of BC, covering its synthesis, structural composition, physicochemical properties, production methodologies, safety considerations, and relevant patents. Recent advances in bacterial cellulose research, particularly its applications in the food sector—including food packaging, novel food formulations, nutraceuticals, and personalized nutrition—are critically examined. Additionally, this review presents a concise discussion on the prospective developments of BC in food applications. BC has been explored for edible coating (EC), active packaging, dietary fiber, immobilization agent, emulsifier, and Pickering emulsion (PE); however, its potential for future innovations within the food industry remains substantial.