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Production and In Situ Modification of Bacterial Cellulose Gels in Raisin Side-Stream Extracts Using Nanostructures
Vasiliki Adamopoulou1, Anastasia Salvanou1, Argyro Bekatorou1
1Department of Chemistry, University of Patras, 26504 Patras, Greece.
Gels (Basel, Switzerland)
|November 24, 2023
Summary
This study produced bacterial cellulose (BC) gels modified with nanostructures carrying thyme oil. The modified BC showed antimicrobial properties, with the best results for cheese coating using raisin-based BC with activated carbon and thyme oil.
Area of Science:
- Materials Science
- Biotechnology
- Food Science
Background:
- Bacterial cellulose (BC) is a versatile biopolymer with potential applications in various fields.
- Modifying BC with active compounds can enhance its functionality for specific uses.
- Natural media offer sustainable alternatives for biopolymer production.
Purpose of the Study:
- To produce BC gels using Komagataeibacter sucrofermentans in synthetic and natural media.
- To investigate the in situ modification of BC with zeolite and activated carbon nanostructures carrying thyme oil.
- To evaluate the physicochemical properties and antimicrobial efficacy of the modified BC films.
Main Methods:
- Production of BC gels in Hestrin and Schramm (HS) and raisin finishing side-stream extracts (RFSE) media.
- In situ modification of BC with natural zeolite (Zt) and activated carbon (AC) nanostructures loaded with thyme oil (Th).
- Characterization using FTIR, surface area analysis, pore size analysis, crystallinity index, crystallite size, and tensile properties.
- Application as antimicrobial coatings on white cheese.
Main Results:
- Optimum BC yield achieved with 0.64 g/L nanostructure content.
- FTIR confirmed the presence of nanostructures and thyme oil in modified BC.
- Modified BC showed reduced surface area, pore diameter, pore volume, crystallinity index, and crystallite size compared to control.
- Antimicrobial coating on cheese showed slight increases in some properties after storage.
- RFSE/AC-Th BC exhibited the best antimicrobial effect as a cheese coating.
Conclusions:
- BC gels can be effectively produced and modified with nanostructures carrying thyme oil.
- The modification altered the physicochemical properties of BC.
- The modified BC films demonstrate potential as antimicrobial coatings for food products, particularly cheese.
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