Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, PR China; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, PR China.
Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, PR China; College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, PR China; Engineering Research Center of Forest Bio-preparation, Ministry of Education, Northeast Forestry University, Harbin 150040, PR China; Heilongjiang Provincial Key Laboratory of Ecological Utilization of Forestry-Based Active Substances, Harbin 150040, PR China; National Engineering Laboratory of BioResource EcoUtilization, Harbin 150040, PR China.
Food Chem. 2025 Feb 1;464(Pt 2):141763. doi: 10.1016/j.foodchem.2024.141763. Epub 2024 Oct 24.
Bacterial cellulose (BC) is a naturally occurring biomaterial with a wide range of potential applications in the food industry because of its exceptional mechanical qualities, unique nanofiber structure, high purity, and outstanding biocompatibility. Beyond its physical attributes, BC has gained interest recently due to research demonstrating its potential health benefits as a functional food ingredient. This article examines the many uses of BC in the food business, with a focus on how it may enhance food texture, operate as a bioactive carrier, and have promise in the packaging sector. Further research was done on the health-promoting properties of BC in functional foods, particularly with regard to its functions as a blood glucose regulator, and gastrointestinal health. This review seeks to bring fresh ideas for the study of bioactive components in the food industry by providing a summary of the existing research and demonstrating the possible role of BC in food. It also suggests future paths for research.
细菌纤维素 (BC) 是一种天然存在的生物材料，由于其出色的机械性能、独特的纳米纤维结构、高纯度和卓越的生物相容性，在食品工业中有广泛的潜在应用。除了其物理属性外，BC 最近因其作为功能性食品成分具有潜在健康益处的研究而受到关注。本文探讨了 BC 在食品业务中的多种用途，重点介绍了它如何可以增强食品质地、作为生物活性载体发挥作用，以及在包装领域有前景。对功能性食品中 BC 的促进健康特性进行了进一步研究，特别是关于其作为血糖调节剂和胃肠道健康的功能。通过总结现有研究并展示 BC 在食品中的可能作用，本综述旨在为食品行业中生物活性成分的研究提供新的思路。它还提出了未来的研究方向。
