ArticleFoods (Basel, Switzerland)2019
Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Engineering Two Sustainable Packaging Platforms from Agricultural Waste: Microbial Melanin-Enhanced Single-Cell Protein and Bacterial Cellulose Films.Foods (Basel, Switzerland) · 2026Article
- Isolation of a NewFoods (Basel, Switzerland) · 2026Article
- Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves.Polymers · 2024Article
- Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives.Journal of nutrition and metabolism · 2024Review
- Production and In Situ Modification of Bacterial Cellulose Gels in Raisin Side-Stream Extracts Using Nanostructures Carrying Thyme Oil: Their Physicochemical/Textural Characterization and Use as Antimicrobial Cheese Packaging.Gels (Basel, Switzerland) · 2023Article
- Sweet Wine Production from the Side-Stream of Industrial Corinthian Currant Processing: Product Quality, Antioxidant Capacity, and Volatilome.Molecules (Basel, Switzerland) · 2023Article
- Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose.Applied microbiology and biotechnology · 2023Article
- Analysis of the Performance of a Gel Actuator Made of Plasticized Polyvinyl Chloride/Carboxylated Cellulose Nanocrystals.ACS omega · 2023Article
- Bioconversion of Terephthalic Acid and Ethylene Glycol Into Bacterial Cellulose byFrontiers in bioengineering and biotechnology · 2022Article
- From Residues to Added-Value Bacterial Biopolymers as Nanomaterials for Biomedical Applications.Nanomaterials (Basel, Switzerland) · 2021Review
- From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study.Scientific reports · 2020Article
- Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, pH level, and sugar concentration). For the optimization of BC production, the response surface methodology based on the central composite design was applied. Among the possible retrieved combinations, the most ideal conditions for BC in CFS extracts supplemented with N-source were 28 °C, pH 6.42, and 46.24 g/L concentration of sugars. In a similar manner, the best conditions for BC production in CFS/whey mixtures were pH 6.36, 50.4% whey percentage in the mixture, and 1.7% yeast extract. The textural characteristics of the produced BC, at different times of production and using different drying methods, were studied by scanning electron microscopy, X-ray diffractometry, porosimetry, Fourier-transform infrared spectroscopy, and thermogravimetric/differential thermal analysis, revealing increased porosity of BC compared with delignified cellulosic materials of plant origin, and a level of crystallinity that depended on the BC production time. The proposed methodology can be used to produce foods with potential prebiotic properties, using the highly nutritious CFS and the abundant cheese whey effluent as raw materials.
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