Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
Int J Biol Macromol. 2024 Apr;264(Pt 1):130433. doi: 10.1016/j.ijbiomac.2024.130433. Epub 2024 Feb 24.
Bacterial cellulose (BC, biocellulose) is a natural polymer of microbiological origin that meets the criteria of a biomaterial for food packaging. The aim of the research was to obtain biocellulose and test its chemical as well as physical characterization as a potential packaging for Dutch-type cheeses. Four variants of biocellulose-based material were obtained: not grinded and grinded variants obtained from YPM medium (YPM-BCNG and YPM-BCG, respectively) and not grinded and grinded variants from acid whey (AW) (AW-BCNG and AW-BCG, respectively). It was demonstrated that AW-BCNG exhibited the highest thermostability and the highest degradation temperature (348 °C). YPM-BCG and YPM-BCNG demonstrated higher sorption properties (approx. 40 %) compared to AW-BCG and AW-BCNG (approx. 15 %). Cheese packaged in biocellulose (except for YPM-BCNG) did not differ in water, fat, or protein content compared to the control cheese. All of the biocellulose packaging variants provided the cheeses with protection against unfavourable microflora. It was demonstrated that cheeses packaged in biocellulose were characterized by lower hardness, fracturability, gumminess, and chewiness than the control cheese sample. The results obtained indicate that BC may be a suitable packaging material for ripening cheeses, which shows a positive impact on selected product features.
细菌纤维素 (BC, 生物纤维素) 是一种源自微生物的天然聚合物，符合食品包装用生物材料的标准。本研究的目的是获得生物纤维素，并测试其作为荷兰干酪潜在包装材料的化学和物理特性。得到了四种基于生物纤维素的材料变体：未经研磨的 YPM 培养基变体 (YPM-BCNG 和 YPM-BCG) 和未经研磨的酸乳清变体 (AW) (AW-BCNG 和 AW-BCG)。结果表明，AW-BCNG 表现出最高的热稳定性和最高的降解温度 (348°C)。与 AW-BCG 和 AW-BCNG(约 15%)相比，YPM-BCG 和 YPM-BCNG 具有更高的吸附性能(约 40%)。与对照奶酪相比，用生物纤维素包装的奶酪(除 YPM-BCNG 外)在水分、脂肪和蛋白质含量方面没有差异。所有的生物纤维素包装变体都为奶酪提供了对不利微生物的保护。结果表明，用生物纤维素包装的奶酪的硬度、易碎性、胶粘性和咀嚼性均低于对照奶酪样品。研究结果表明，BC 可能是一种适合成熟奶酪的包装材料，对产品的某些特性有积极影响。
