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Bacterial nanocellulose in cheese technology: applications, advantages, and future directions | ||
| Food Safety and Packaging | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 08 مرداد 1404 | ||
| نوع مقاله: Review Article | ||
| شناسه دیجیتال (DOI): 10.30466/fsp.2025.56326.1008 | ||
| نویسندگان | ||
| Seyedeh Sahar Mirmoeini1؛ Mehran Moradi* 2 | ||
| 1Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University | ||
| 2Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine, Urmia University | ||
| چکیده | ||
| Bacterial nanocellulose (BNC) is a natural exopolysaccharide produced by certain kinds of bacterial strains, such as those of the genus Komagataeibacter. BNC is an eco-friendly natural biopolymer with uniqe characteristics. BNC and its derivatives (nanofibrils and nanocrystals) have been reported to have high water adsorption properties, good thermal stability, and excellent mechanical properties. This was recently shown that BNC has a potential to use in food. However, there is very little research on the use of BNC in dairy products such as cheese. In this article, we examine the potential future applications of BNC in cheese industry, as a provider of specific functionalities and as a packaging material. As an additive, BNC can be used as an emulsion stabilizer, gelling agent, thickener, encapsulating agent, fat replacer, or dietary fiber source. BNC can also be used to formulate films or coatings aimed at protecting and improving the shelf life of cheeses. | ||
| کلیدواژهها | ||
| Biocellulose؛ composite material؛ cellulose production؛ encapsulation؛ cheese shelf life | ||
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آمار تعداد مشاهده مقاله: 3 |
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