Recent developments of bacterial nanocellulose porous scaffolds in biomedical applications

Jiji, Swaminathan; Maharajan, Kannan; Kadirvelu, K.

doi:10.1016/b978-0-12-823963-6.00002-8

Cited by 1 publication

(2 citation statements)

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“…[17] BNCs are biosynthesized by a variety of bacteria, including species from the genera Acetobacter, Agrobacterium, Alcaligenes, Achromobacter, Rhizobium, Acanthamoeba, Pseudomonas, and Sarcina, as well as by algal species such as Chaetomorpha, Microdiction, Rhizoclonium, and Cladophora, which are recognized for their nanocellulose-producing capabilities. [100][101][102][103][104] The production process of BNC involves cultivating these bacteria in an aqueous solution that contains glucose, carbon, phosphate, and nitrogen. The physicochemical properties of BNC are determined by the bacteria's growth conditions, including the type of nutrients provided, the bacterial strain, the ratio of oxygen, and the duration of incubation.…”

Section: Bottom-up Methodsmentioning

confidence: 99%

“…BNCs are biosynthesized by a variety of bacteria, including species from the genera Acetobacter , Agrobacterium , Alcaligenes , Achromobacter , Rhizobium , Acanthamoeba , Pseudomonas , and Sarcina , as well as by algal species such as Chaetomorpha , Microdiction , Rhizoclonium , and Cladophora , which are recognized for their nanocellulose‐producing capabilities [100–104] . The production process of BNC involves cultivating these bacteria in an aqueous solution that contains glucose, carbon, phosphate, and nitrogen.…”

Section: Top‐down and Bottom‐up Approaches: Types Of Nanocellulose An...mentioning

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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