Applications of bacterial cellulose in the food industry and its health-promoting potential

被引：3

作者：

Wang, Zhongjuan ^{[1
,2
]}

Li, Shuangjun ^{[1
,2
]}

Zhao, Xiuhua ^{[1
,2
,3
,4
,5
]}

Liu, Zhicun ^{[1
,2
,6
]}

Shi, Ruyue ^{[1
,2
]}

Hao, Mengyuan ^{[1
,2
]}

机构：

[1] Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin,150040, China

[2] College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin,150040, China

[3] Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, Harbin,150040, China

[4] Heilongjiang Provincial Key Laboratory of Ecological Utilization of Forestry-Based Active Substances, Harbin,150040, China

[5] National Engineering Laboratory of BioResource EcoUtilization, Harbin,150040, China

[6] Aulin Collage, Northeast Forestry University, Harbin,150040, China

来源：

Food Chemistry | 2025年 / 464卷

关键词：

Food chemistry - Food industry;

D O I：

10.1016/j.foodchem.2024.141763

中图分类号：

学科分类号：

摘要：

Bacterial cellulose (BC) is a naturally occurring biomaterial with a wide range of potential applications in the food industry because of its exceptional mechanical qualities, unique nanofiber structure, high purity, and outstanding biocompatibility. Beyond its physical attributes, BC has gained interest recently due to research demonstrating its potential health benefits as a functional food ingredient. This article examines the many uses of BC in the food business, with a focus on how it may enhance food texture, operate as a bioactive carrier, and have promise in the packaging sector. Further research was done on the health-promoting properties of BC in functional foods, particularly with regard to its functions as a blood glucose regulator, and gastrointestinal health. This review seeks to bring fresh ideas for the study of bioactive components in the food industry by providing a summary of the existing research and demonstrating the possible role of BC in food. It also suggests future paths for research. © 2024 Elsevier Ltd

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