Bacterial cellulose nanofiber-based films incorporating gelatin hydrolysate from tilapia skin: production, characterization and cytotoxicity assessment

Abstract

In this work, films based on bacterial cellulose nanofibers (BCNFs) incorporating gelatin hydrolysate (GH) from tilapia skin were produced. The effect of plasticizer (sorbitol or glycerol) and GH incorporation was evaluated on the physical-chemical and optical properties of films. BCNFs were produced using bacterial cellulose obtained from Hestrin and Schramm (HS) medium (BCNF-HS) or cashew apple juice (BCNF-CM), which was studied as an alternative to HS. Films with sorbitol showed the best properties and were selected for further characterization, using 40% (w/w) of BCNF-HS, 40% (w/w) of GH and 20% (w/w) of sorbitol (BCNF-HS-S-GH films). These films exhibited an antioxidant activity of 7.8 lmols Trolox Eq/g film, a water vapor permeability (WVP) of 1.6 g.mm/kPa.h.m 2 and an Young's modulus of 0.57 GPa. Films produced with BCNFs obtained from cashew apple juice revealed enhanced tensile strength, elongation at break, and thermal stability. Caco-2 cells' viability after incubation with BCNF-based films incorporating GH was evaluated and showed non-cytotoxicity, reinforcing the safety of the developed materials and their potential use in food applications.

Bacterial cellulose/cashew gum films as probiotic carriers

“…5), whereas 70% of cell viability is considered the threshold for non-toxicity (ISO 10993-1). So, the films and their components did not produce any cytotoxic effect on those cells, corroborating previous results from materials containing NFBC (Lima et al, 2018;Padrão et al, 2016) and CG (Abreu et al, 2016).…”

Comparative study on the physical entrapment of soy and mushroom proteins on the durability of bacterial cellulose bio‐leather

“…After physical entrapment of plant-based proteins inside BC, WCAs were increased significantly. The increased WCAs could be attributed to the formation of hydrogen bonding between BC fibers and plantbased proteins, reducing the number of free hydroxyl groups, and thus increasing the hydrophobicity of BC bio-leather (Lima et al 2018). It was also found that BC entrapped with both protein and glycerol had improved WCA than BC entrapped with protein only.…”

The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality

“…The PH was obtained by applying the methodology proposed by Nikoo et al (2014) and modified by Lima et al (2018), at the Biochemistry Laboratory of the Center of Technology and Food Agribusiness-Agricultural Research Company (EMBRAPA), Brazil. The process comprises the hydrolysis of commercial fish gelatin (Brazilian Ministry of Health registration: 6.6660.0006), composed of proteins derived from different fish species by-products.…”