Physicochemical, Morphological, and Microstructural Characterisation of Bacterial Nanocellulose from Gluconacetobacter xylinus BCZM

Abba, Mustapha; Nyakuma, Bemgba Bevan; Ibrahim, Zaharah; Ali, Jamila Baba; Razak, Saiful Izwan Abd; Salihu, Rabiu

doi:10.1080/15440478.2020.1857896

Cited by 8 publications

(5 citation statements)

References 55 publications

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“…In a study by Abba et al, the morphological properties of BNC produced by Gluconacetobacter xylinus BCZM were examined. [181] Their research revealed that the transparent white BNC product had an asymmetrically oriented and dense network of fibrils, with an average diameter of about 200 nm. This network structure is a defining characteristic of BNC.…”

Section: Morphologymentioning

confidence: 99%

“…In the synthesis process of BNC, cellulose chains typically aggregate into fascicular microfibrils, with amorphous domains appearing as chain dislocations along the segments of the elementary fibril [10] (Figure 4d). In a study by Abba et al., the morphological properties of BNC produced by Gluconacetobacter xylinus BCZM were examined [181] . Their research revealed that the transparent white BNC product had an asymmetrically oriented and dense network of fibrils, with an average diameter of about 200 nm.…”

Section: Characteristics Of Nanocellulosementioning

confidence: 99%

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Upcycling Food By‐products: Characteristics and Applications of Nanocellulose

Kim,

Doh

2024

Chemistry An Asian Journal

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Rising global food prices and the increasing prevalence of food insecurity highlight the imprudence of food waste and the inefficiencies of the current food system. Upcycling food by‐products holds significant potential for mitigating food loss and waste within the food supply chain. Food by‐products can be utilized to extract nanocellulose, a material that has obtained substantial attention recently due to its renewability, biocompatibility, bioavailability, and a multitude of remarkable properties. Cellulose nanomaterials have been the subject of extensive research and have shown promise across a wide array of applications, including the food industry. Notably, nanocellulose possesses unique attributes such as a surface area, aspect ratio, rheological behavior, water absorption capabilities, crystallinity, surface modification, as well as low possibilities of cytotoxicity and genotoxicity. These qualities make nanocellulose suitable for diverse applications spanning the realms of food production, biomedicine, packaging, and beyond. This review aims to provide an overview of the outcomes and potential applications of cellulose nanomaterials derived from food by‐products. Nanocellulose can be produced through both top‐down and bottom‐up approaches, yielding various types of nanocellulose. Each of these variants possesses distinctive characteristics that have the potential to significantly enhance multiple sectors within the commercial market.

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Section: Morphologymentioning

confidence: 99%

Section: Characteristics Of Nanocellulosementioning

confidence: 99%

Upcycling Food By‐products: Characteristics and Applications of Nanocellulose

Kim,

Doh

2024

Chemistry An Asian Journal

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“…Table 1 shows the features of bacterial cellulose produced by strain SEE-3 in comparison with other bacterial species 39,[89][90][91][92][93][94][95] .…”

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

“…strain SEE-3 using Cantaloupe juice. Thermal stability of the bacterial cellulose produced by the strain SEE-3 has been compared with other bacterial nanocellulose (Table 1) [89][90][91][92][93][94][95] . The bacterial nanocellulose produced by SEE-3 had greater thermal stability, as a very low mass loss rate of 0.619% began at 413.07-799.76 °C, while the BC (nata de coco) produced by Komagataeibacter xylinus showed a mass loss rate of 0.77% at 335°C 89 .…”

Section: Thermogravimetric Analysis (Tga)mentioning

confidence: 99%

Bacterial nanocellulose production using Cantaloupe juice, statistical optimization and characterization

El‐Naggar

Mohammed

El-Malkey

2023

Sci Rep

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The bacterial nanocellulose has been used in a wide range of biomedical applications including carriers for drug delivery, blood vessels, artificial skin and wound dressing. The total of ten morphologically different bacterial strains were screened for their potential to produce bacterial nanocellulose (BNC). Among these isolates, Bacillus sp. strain SEE-3 exhibited potent ability to produce the bacterial nanocellulose. The crystallinity, particle size and morphology of the purified biosynthesized nanocellulose were characterized. The cellulose nanofibers possess a negatively charged surface of − 14.7 mV. The SEM images of the bacterial nanocellulose confirms the formation of fiber-shaped particles with diameters of 20.12‒47.36 nm. The TEM images show needle-shaped particles with diameters of 30‒40 nm and lengths of 560‒1400 nm. X-ray diffraction show that the obtained bacterial nanocellulose has crystallinity degree value of 79.58%. FTIR spectra revealed the characteristic bands of the cellulose crystalline structure. The thermogravimetric analysis revealed high thermal stability. Optimization of the bacterial nanocellulose production was achieved using Plackett–Burman and face centered central composite designs. Using the desirability function, the optimum conditions for maximum bacterial nanocellulose production was determined theoretically and verified experimentally. Maximum BNC production (20.31 g/L) by Bacillus sp. strain SEE-3 was obtained using medium volume; 100 mL/250 mL conical flask, inoculum size; 5%, v/v, citric acid; 1.5 g/L, yeast extract; 5 g/L, temperature; 37 °C, Na2HPO4; 3 g/L, an initial pH level of 5, Cantaloupe juice concentration of 81.27 percent and peptone 11.22 g/L.

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“…For all the samples, a freeze-dried film weighing 18 ± 3 mg was heated in a platinum pan to 30 • C to 900 • C at a heating rate of 10 • C/min under a nitrogen atmosphere of 100 mL/min flow rate. The weight loss upon heating was normalised as percentage weight loss (%) and plotted against the corresponding temperature ( • C) [39].…”

Section: Swelling Rate (Sr)mentioning

confidence: 99%

Catalyst-Free Crosslinking Modification of Nata-de-Coco-Based Bacterial Cellulose Nanofibres Using Citric Acid for Biomedical Applications

et al. 2021

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Bacterial cellulose (BC) has gained attention among researchers in materials science and bio-medicine due to its fascinating properties. However, BC’s fibre collapse phenomenon (i.e., its inability to reabsorb water after dehydration) is one of the drawbacks that limit its potential. To overcome this, a catalyst-free thermal crosslinking reaction was employed to modify BC using citric acid (CA) without compromising its biocompatibility. FTIR, XRD, SEM/EDX, TGA, and tensile analysis were carried out to evaluate the properties of the modified BC (MBC). The results confirm the fibre crosslinking phenomenon and the improvement of some properties that could be advantageous for various applications. The modified nanofibre displayed an improved crystallinity and thermal stability with increased water absorption/swelling and tensile modulus. The MBC reported here can be used for wound dressings and tissue scaffolding.

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Physicochemical, Morphological, and Microstructural Characterisation of Bacterial Nanocellulose from Gluconacetobacter xylinus BCZM

Cited by 8 publications

References 55 publications

Upcycling Food By‐products: Characteristics and Applications of Nanocellulose

Upcycling Food By‐products: Characteristics and Applications of Nanocellulose

Bacterial nanocellulose production using Cantaloupe juice, statistical optimization and characterization

Catalyst-Free Crosslinking Modification of Nata-de-Coco-Based Bacterial Cellulose Nanofibres Using Citric Acid for Biomedical Applications

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