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Edible, strong, and low‐hygroscopic bacterial cellulose derived from biosynthesis and physical modification for food packaging

Journal of the Science of Food and Agriculture 2023 15 citations ? Citation count from OpenAlex, updated daily. May differ slightly from the publisher's own count. Score: 45 ? 0–100 AI score estimating relevance to the microplastics field. Papers below 30 are filtered from public browse.

Ka Man Cheung, Zhuolun Jiang, Ka Man Cheung, Zhuolun Jiang, To Ngai Zhuolun Jiang, Zhuolun Jiang, To Ngai

Summary

Researchers produced a composite of bacterial cellulose with soy protein isolate and calcium alginate, creating a bio-based material that is edible, mechanically strong, and has low moisture absorption, with potential applications as sustainable food packaging.

Polymers

Soy protein isolate established a rigid, coherent, and homogeneous network with BC fibrils, thereby augmenting mechanical properties. Calcium alginate can be effectively combined with BC, utilizing polyethylene glycol as a binder and plasticizer, to generate a densely packed structure with reduced hygroscopicity. This bio-based composite material demonstrated considerable potential for application in food packaging and other value-added sectors as a substitute for non-degradable plastics. © 2023 Society of Chemical Industry.

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