5 documents found, page 1 of 1
Response surface statistical optimization of bacterial nanocellulose fermentati...
Rodrigues, Ana Cristina; Fontão, A.; Leal, Marta; Soares da Silva, F. A. G.; Coelho, Aires; Wan, Yizao; Dourado, Fernando; Gama, F. M.This work aimed at the optimization of bacterial nanocellulose (BNC) production by static culture, using Komagataeibacter xylinus BPR 2001 (K. xylinus). Response surface methodology - central composite design was used to evaluate the effect of inexpensive and widely available nutrient sources, namely molasses, ethanol, corn steep liquor (CSL) and ammonium sulphate, on BNC production yield. The optimized paramet...
Bacterial cellulose as a stabilizer for oil-in-water emulsions
Martins, Daniela; Fontão, A.; Dourado, Fernando; Gama, F. M.Cellulose is the most abundant biopolymer on earth, being plant sources the most significant. This material has been showing increasing applications in many fields: biomedicine, food, cosmetics, electronics, composite materials, among others. Cellulose from bacterial sources is a prominent alternative to the already marketed celluloses, being more pure, crystalline, having nanoscale fibres and excellent mechani...
Bacterial cellulose as a novel stabilizer and texturizer for cosmetic and food ...
Martins, Daniela; Soares da Silva, F. A. G.; Fontão, A.; Leal, Marta; Dourado, Fernando; Gama, F. M.[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 rath...
Chapter 7 - Celluloses as food ingredients/additives: Is there a room for BNC?
Dourado, Fernando; Leal, Marta; Martins, Daniela; Fontão, A.; Rodrigues, Ana Cristina; Gama, F. M.The use of bacterial nanocellulose (BNC) as a food product, and particularly its potential as a novel food additive, is reviewed. The technology of production of Nata de Coco, as well as its properties and market, are reviewed in other sections of this book and elsewhere in the literature, and will not be emphasized in this chapter. Instead, its potential as a novel hydrocolloid for the modification of textural...
Chapter 12 - Process Modeling and Techno-Economic Evaluation of an Industrial B...
Dourado, Fernando; Fontão, A.; Leal, Marta; Rodrigues, Ana Cristina; Gama, F. M.Abstract This chapter explored the process and economics of a computer simulated large scale production of Bacterial NanoCellulose (BNC) by static culture conditions. This early-stage design allowed to evaluating the economic potential of bacterial cellulose fermentation. A comparative economic analysis between modern and traditional plants is not straightforward due to differences in local feedstock costs, ene...