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Bacterial Nanocellulose: A Sustainable Revolution in Food Science
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Bacterial nanocellulose is explored as a biodegradable, renewable alternative to conventional plastic-based food packaging materials. The review covers its production, structural properties, and emerging applications in food science that could help reduce plastic waste.
ABSTRACT Bacterial nanocellulose (BNC) is an eco‐friendly biomaterial celebrated for its exceptional physicochemical properties, making it valuable across diverse industries. Produced through bacterial fermentation, BNC exhibits high mechanical strength, biocompatibility, and biodegradability, ideal for applications in biomedicine, environmental remediation, and food science. In the food sector, BNC serves as a sustainable alternative to synthetic additives and packaging. It functions as a thickening, stabilizing, and gelling agent, improving texture, consistency, and shelf life in products like sauces, dairy, and gluten‐free baked goods. Additionally, BNC's role as an edible coating and biodegradable packaging material offers innovative solutions for food preservation, reducing spoilage, and addressing plastic waste concerns. This review outlines BNC's production processes, emphasizing bacterial strain selection, culture media optimization, and fermentation control. It also highlights its multifaceted applications in enhancing food safety, packaging, and quality. Despite challenges such as high production costs, scalability issues, and regulatory compliance, future directions, including genetically engineered BNC, nanocomposites, and smart technology integration, suggest promising advancements. BNC is poised to transform food production and packaging by fostering more sustainable, innovative practices.
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This review explores bacterial cellulose as a biodegradable, biocompatible alternative to conventional plastic food packaging, which contributes to micro- and nanoplastic pollution that threatens both the environment and human health. While bacterial cellulose shows strong potential due to its mechanical strength and food preservation abilities, scaling up production remains a challenge due to higher costs and manufacturing difficulties.
Bacterial Cellulose for Sustainable Food Packaging: Production Pathways, Structural Design, and Functional Modification Strategies
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This systematic review following PRISMA principles analyzed bacterial cellulose (BC) biosynthesis, structural organization, and modification approaches for food packaging applications, covering literature from 1960 to November 2025. The review found that BC-based composites can reduce oxygen and moisture permeability, strengthen films, and prolong food shelf life while remaining biodegradable, though high cost and lengthy fermentation remain key challenges.
Bacterial Cellulose in Food Packaging: A Bibliometric Analysis and Review of Sustainable Innovations and Prospects
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This bibliometric review examines bacterial cellulose — produced by microbes like Gluconacetobacter xylinus — as a sustainable plastic packaging alternative, highlighting its exceptional mechanical strength, gas barrier properties, and potential for antimicrobial active packaging, while noting that scalability and production cost remain key barriers to commercial adoption.
Bacterial Cellulose in Food Packaging: A Bibliometric Analysis and Review of Sustainable Innovations and Prospects
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This review examines bacterial cellulose (BC) as a sustainable alternative to conventional plastic food packaging, highlighting advances in low-cost production from agricultural residues and antimicrobial BC composites that extend shelf life while supporting circular economy principles.
Biotechnological Valorization of Plant Biomass for Eco-friendly Packaging Via Bacterial Processes
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