Bacterial cellulose in food industry: Current research and future prospects

Abstract

Bacterial cellulose, a pure exocellular polysaccharide produced by microorganisms, has many excellent properties as compared with plant-derived cellulose, including high water holding capability, high surface area, rheological properties, biocompatibility. Due to its suspending, thickening, water holding, stabilizing, bulking and fluid properties, BC has been demonstrated as a promising low calorie bulking ingredient for the development of novel rich functional foods of different forms such as powder gelatinous or shred foams, which facilitate its application in food industry. In this review, the recent reports on the biosynthesis, structure and general application of bacterial cellulose in food industry have been summarized and discussed. The main application of bacterial cellulose in current food industry includes raw food materials, additive ingredients, packing materials, delivery system, enzyme and cell immobilizers. In addition, we also propose the potential challenges and explore the solution of expanding the application of BC in various fields.

Keywords: Additives; Bacterial cellulose; Enzyme immobilizer; Food-packing material; Komagataeibacter.