Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/54969

TitleBacterial cellulose as a novel stabilizer and texturizer for cosmetic and food applications
Author(s)Martins, Daniela
Soares da Silva, F. A. G.
Fontão, A.
Leal, Marta
Dourado, Fernando
Gama, F. M.
Issue date6-Jul-2017
CitationMartins, Daniela; Soares da Silva, F. A. G.; Fontão, A.; Leal, Marta; Dourado, Fernando; Gama, F. M., Bacterial cellulose as a novel stabilizer and texturizer for cosmetic and food applications. Book of Abstracts of CEB Annual Meeting 2017. Braga, 6 July, 84, 2017. ISBN: 978-989-97478-8-3
Abstract(s)[Excerpt] Bacterial nanocellulose (BNC) is a sophisticated material produced biotechnologically by different microorganisms, but most efficiently by acetic acid bacteria from the genera Gluconacetobacter. While chemically identical to plant cellulose, BNC is chemically pure. Each BNC nanofiber is a bundle of cellulose nanofibrils. Due to their nano-size, these aggregates of extended cellulose chains have a rather large surface area. The unique properties of BNC account for an extraordinary physico-chemical and mechanical behaviour. For industrial applications, hydrocolloidal microcrystalline cellulose from vegetable sources is widely used to regulate the texture, rheology, stability and organoleptic properties of the formulations [1]. Several studies are being carried out to investigate the technological role of BNC. Preliminary results already showed that BNC is technically superior to these vegetable celluloses, and can outperform plant celluloses in several applications within the food industry. As a novel hydrocolloid, BNC presents important features such as the stabilization of heterogeneous systems (air-liquid, solid-liquid and liquidliquid): it is able to stabilize aerogels, increasing the incorporation of air in the liquid matrix (overrun), so it can be used as an additive in ice cream, smoothies and whipped cream; it can stabilize solid particles in a liquid matrix (e.g. cocoa particles in chocolate milk); BNC also stabilizes of oil-in-water emulsions, in spoonable and pourable dressings, without the need to add any other emulsifying agents. [...]
TypeAbstract
DescriptionBook of Abstracts of CEB Annual Meeting 2017
URIhttp://hdl.handle.net/1822/54969
ISBN978-989-97478-8-3
Publisher versionhttps://www.ceb.uminho.pt/Events/Details/3180
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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