Impact of Whey and Sucrose Concentrations on Bacterial Cellulose Characteristics for Functional Food Applications
Maryana Rogéria dos Santos, Gleice Paula de Araújo, Italo José Batista Durval, Alexandre D’Lamare Maia de Medeiros, Cláudio José Galdino da Silva Júnior, Attilio Converti, Andréa Fernanda de Santana Costa, Leonie Asfora Sarubbo
TL;DR
This study shows how varying whey and sucrose levels affects bacterial cellulose production, making it suitable for functional food applications.
Contribution
The study introduces a low-cost method using whey and sucrose to optimize bacterial cellulose properties for food use.
Findings
High whey and sucrose concentrations increased BC yield to 9.56 g·L−1 with 50–100 nm fibrils.
Crystallinity decreased but did not affect mechanical strength, which reached 13.43 MPa.
Whey-based substrates proved effective for scalable BC production in food applications.
Abstract
Bacterial cellulose (BC) shows high potential for food applications, yet its scalable production using whey-based substrates remains challenging. The aim of the study was to evaluate the influence of whey (40–100% v/v) and sucrose (0–50 g·L−1) concentrations on BC synthesis in a medium formulated with black tea. Static cultures (28 ± 2 °C, 15 days) were carried out using an inoculum of 25% (v/v) of an adapted microbial consortium and compared to a whey-free control. The structural, physicochemical, and functional properties of BC were characterized by dry mass yield, hygroscopicity, FTIR, XRD, SEM, transparency, and mechanical tests. Although it did not alter the chemical structure of BC, whey exerted a strong impact on its synthesis: the formulation with the highest whey and sucrose contents showed the highest yield (9.56 ± 1.76 g·L−1), with fibrils ranging in diameter from 50 to 100…
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Taxonomy
TopicsAdvanced Cellulose Research Studies · Nanocomposite Films for Food Packaging · Biofuel production and bioconversion