Preparation and characterization of cellulose nanocrystals from bacterial cellulose produced in sugar beet molasses and cheese whey media

Mahdieh Salari; Mahmood Sowti Khiabani; Reza Rezaei Mokarram; Babak Ghanbarzadeh; Hossein Samadi Kafil

doi:10.1016/j.ijbiomac.2018.10.136

Preparation and characterization of cellulose nanocrystals from bacterial cellulose produced in sugar beet molasses and cheese whey media

Int J Biol Macromol. 2019 Feb 1:122:280-288. doi: 10.1016/j.ijbiomac.2018.10.136. Epub 2018 Oct 18.

Authors

Mahdieh Salari¹, Mahmood Sowti Khiabani², Reza Rezaei Mokarram¹, Babak Ghanbarzadeh³, Hossein Samadi Kafil⁴

Affiliations

¹ Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran.
² Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran. Electronic address: m.sowti@tabrizu.ac.ir.
³ Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus Mersin 10, Turkey.
⁴ Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.

PMID: 30342939
DOI: 10.1016/j.ijbiomac.2018.10.136

Abstract

Bacterial cellulose (BC) is gaining considerable attention due to its unique physicochemical and mechanical properties. In this study, BC production by Gluconacetobacter xylinus PTCC 1734 in sugar beet molasses, cheese whey and standard Hestrin-Schramm (HS) media was evaluated. The synthesized BC was hydrolyzed by sulfuric acid to prepare bacterial cellulose nanocrystals (BCNC). The results showed that treated sugar beet molasses led to the highest BC concentration and productivity, followed by treated cheese whey. Structural analysis of BC and BCNC was carried out by Fourier Transform Infrared (FTIR) spectroscopy. The crystallinity index of the BCNC determined by X-ray diffraction (XRD) was higher than BC. The morphological analysis carried out by FE-SEM showed that microfibrils diameter decreases with acid treatment. TEM images confirmed the formation of rod like cellulose nanocrystals having an average diameter and length of 25 ± 5 and 306 ± 112 nm, respectively. In conclusion, food industrial byproducts can be used as cost-effective culture media to produce BC for large-scale industrial production and isolated cellulose nanocrystals are useful in the fabrication of bio-nanocomposite films for food packaging applications.

Keywords: Bacterial cellulose; Cheese whey; Nanocrystal; Sugar beet molasses.

MeSH terms

Beta vulgaris / chemistry*
Cellulose / biosynthesis*
Cellulose / chemistry
Cheese / analysis
Culture Media / chemistry*
Gluconacetobacter xylinus / metabolism*
Molasses*
Nanoparticles*
Whey / chemistry*

Substances

Culture Media
Cellulose