Applications and challenges of bacterial cellulose in food industry: A review.

Bacterial cellulose (BC) has drawn significant attention in the food industry due to its unique properties and versatile applications. This review explores the various aspects of BC, including the strains used for its production, culture media, fermentation, and purification processes. The distinct characteristics of BC, such as its high purity, mechanical strength, and biocompatibility, make it an excellent candidate for diverse food applications. These applications include its use in food packaging, as an emulsifier, thickener, stabilizer, fat replacer, and in functional foods. The review also discusses the challenges faced in the commercial utilization of BC and provides insights into future perspectives for its development and application in the food industry. By addressing these challenges and leveraging its beneficial properties, BC has the potential to revolutionize various sectors within the food industry.