Effects of bacterial cellulose on mechanical and barrier properties of gelatin-based film and its application to strawberry preservation.

Tingting Chang, Anning Du, Luyao Bian, Leiqing Pan, Chong Zhang

Abstract read

In one paragraph

Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges.Molecules (Basel, Switzerland) · 2026
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4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Tingting ChangLaboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.

Anning DuLaboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.

Luyao BianLaboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.

Leiqing PanLaboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.

Chong ZhangLaboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Gelatin is widely used in biodegradable films, however, protein-based films often exhibit suboptimal mechanical and barrier performance. Transglutaminase (TG) has been employed to enhance these characteristics, although further enhancements remain necessary. In this study, TG-catalyzed cross-linking of gelatin films, with 4% bacterial cellulose (BC), resulted in a 42.79% increase in tensile strength, along with a 19.33% and 40.15% reduction in water vapor permeability (WVP) and oxygen permeability (OP), respectively. Two coatings, G-TG and G-TG-BC, were formulated to preserve strawberries. Following 5 days of storage at 25 °C, strawberries coated with G-TG-BC showed reduced deterioration, improved weight retention, firmness, ascorbic acid content, and enhanced antioxidant stability compared to the control. These results indicate that G-TG-BC has substantial potential for fruit and vegetable preservation. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01911-1.

Indexed as

Bacterial nanocelluloseBarrier propertyStrawberry preservationTensile strengthTransglutaminase

Identifiers

PMID40655276

DOI10.1007/s10068-025-01911-1

PMCPMC12240888

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.