The relevant presence of food packaging in our society is due to its role in food preservation
and minimizing food waste along the distribution chain. However, the high consumption of …

Consumers increasingly prefer healthy and nutritious diet worldwide, and demands for fresh
fruits and vegetables are rapidly growing. Fresh produce are perishable commodities, and …

Bacterial cellulose (BC) is an extracellular polymer produced by Komagateibacter xylinus,
which has been shown to possess a multitude of properties, which makes it innately useful …

Bacterial cellulose, a pure exocellular polysaccharide produced by microorganisms, has
many excellent properties as compared with plant-derived cellulose, including high water …

Recently, nanocellulose has gained growing interests in food science due to its many
advantages including its broad resource of raw materials, renewability, interface stability …

The quality and safety of fresh and cut fruits deteriorate during storage due to various
chemical, physical, and microbial changes, which limits their shelf life and increases food …

In this work, we report for the first time the use of bacterial cellulose nanofibers/soy protein
isolate (BCNs/SPI) composite colloidal particles as nature materials to be an effective …

A natural biopolymer bilayer film based on chitosan and bacterial cellulose with a protective
layer of pullulan was developed by a two-step solution casting method. Curcumin was …

This work aimed to produce and characterize cellulose nanofibers obtained from cassava
peel with a combination of pre-treatments with acid hydrolysis or TEMPO-mediated oxidation …

This study aimed to explore the potential of bacterial cellulose nanocrystals (BCNs) loaded
with nisin against selected meat spoilage lactic acid bacteria (LAB) in vitro. BCNs were …