Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples

The present research aimed to study the nanofibers from bacterial cellulose (BC) by HCI hydrolysis and explore its new potential application in fresh-cut apples. Bacterial cellulose nanofibers (BCNs) showed low and more homogeneity particle size, as well as higher zeta potential and transparency in comparison with BC, which was confirmed by morphological analysis. Physical properties analysis showed that BCNs was more excellent semicrystalline polymer with higher thermal stability as compared with BC. Rheological results displayed that BCNs suspensions presented a shear thinning behaviour with higher apparent viscosity, storage (G') and loss (G '') moduli at the same concentration in comparison with BC. Furthermore, BCNs suspensions were more stable than BC suspensions under storage condition of 4 degrees C. Additionally, 2% (wt%) of BCNs suspensions were coated on fresh-cut apples. Results showed that the samples coated with BCNs suspension displayed more excellent properties of keeping fresh-cut apples as compared with that coated with BC suspensions, including delaying weight loss, improving firmness and soluble solids content, reducing browning index and titratable acidity. Therefore, the low cost and high biocompatibility of BCNs can be used as new coatings for fresh cut apples and have great potential to coat fresh-cut fruits and vegetables in food industry. (C) 2020 Elsevier B.V. All rights reserved.