Development and Characterization of Fenugreek Protein-Based Edible Film

Development and characterization of flaxseed mucilage and elastin/collagen biofilms

Flaxseed mucilage (FSM)-based biofilms were prepared with varying compositions of the elastin/collagen (ELN/COL) protein matrix. These biofilms were characterized by using fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), differential scanning calorimeter (DSC), and X-ray diffraction (XRD). The thickness, water solubility, moisture content, transparency, and mechanical properties of biofilms were investigated. The biofilms were observed to be homogeneous and flexible. The addition of 40 % w/w ELN/COL to the FSM biofilms (FSM-ELN/COL biofilms) enhanced the thickness from 0.127 to 0.142 mm, water solubility from 59.30 to 84.60 % and elongation at break from 91.4 to 188.6 %. However, the reductions in the tensile strength from 6.56 to 4.69 MPa and melting point from 140 °C to 134 °C of the biofilms were observed. The transparency value of 40 % w/w FSM-ELN/COL biofilms increased from 5.42 to 7.19 due to the presence of ELN/COL within the FSM matrix that hinders the light transmission passing through the biofilm. FTIR and XRD tests indicated hydrogen bonding and electrostatic interactions occurred between FSM and ELN/COL, giving rise to a good compatibility of the system. FSM-ELN/COL biofilms fabricated in this work had appropriate mechanical and thermal stability, thus the promising potential to be employed as food packaging and coating.

Effect of coatings containing 1-methylcyclopropane or mandarin peel extract on the freshness and metabolic profiles of cold stored strawberry

The application of coatings is a strategy for maintaining the freshness of highly perishable fruits. This research aimed to evaluate the quality indices of strawberries (Amaou) coated with new coatings based on the sodium carboxymethyl cellulose (CMC) and cellulose nanofibres (CNF) with incorporated mandarin peel extract (ME) or 1-methylcyclopropene (1-MCP) during storage at 20days at 5 °C and 85% relative humidity (RH). Dissolving the coating solution containing ME in 1-MCP maintained its colour for up to 50 days. Coatings enhanced with ME and/or 1-MCP maintained fresh strawberries more effectively than the control, reducing weight loss and maintaining firmness, total soluble solids (TSS), citric acid, colour, and total phenolic content. The CCM2-2 coating solution showed superior effects on the weight loss and relative percentages of strawberry metabolites compared to the other coatings, as confirmed by the different components.

Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications

Despite long-standing uses in several food and medicine traditions, the full potential of the leguminous crop fenugreek (Trigonella foenum-graecum L.) remains to be realized in the modern diet. Not only its seeds, which are highly prized for their culinary and medicinal properties, but also its leaves and stems abound in phytochemicals with high nutritional and health promoting attributes. Fenugreek dual food-medicine applications and reported metabolic activities include hypoglycemic, antihyperlipidemic, antioxidative, anti-inflammatory, antiatherogenic, antihypertensive, anticarcinogenic, immunomodulatory, and antinociceptive effects, with potential organ-protective effects at the cardiovascular, digestive, hepatic, endocrine, and central nervous system levels. Effectiveness in alleviating certain inflammatory skin conditions and dysfunctions of the reproductive system was also suggested. As a food ingredient, fenugreek can enhance the sensory, nutritional, and nutraceutical qualities of a wide variety of foods. Its high nutritive density can assist with the design of dietary items that meet the demand for novelty, variety, and healthier foods. Its seeds provide essential protective nutrients and other bioactive compounds, notably galactomannans, flavonoids, coumarins, saponins, alkaloids, and essential oils, whose health benefits, alone or in conjunction with other bioactives, are only beginning to be tapped into in the food industries. This review summarizes the current state of evidence on fenugreek potential for functional food development, focusing on the nutrients and non-nutrient bioactive components of interest from a dietary perspective, and their applications for enhancing the functional and nutraceutical value of foods and beverages. New developments, safety, clinical evidence, presumed mechanisms of action, and future perspectives are discussed. HIGHLIGHTS: Fenugreek seeds and leaves have long-standing uses in the food-medicine continuum. Fenugreek phytochemicals exert broad-spectrum biological and pharmacological activities. They show high preventive and nutraceutical potential against common chronic diseases. Current evidence supports multiple mechanisms of action mediated by distinct bioactives. Opportunities for fenugreek-based functional foods and nutraceuticals are expanding.

The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications

The present lifestyle, dietary patterns, psychological pressure, environmental factors, and the widespread exploitation of processed substances in food production and farming have collectively contributed to a substantial expediting in the development of various health problems. Globally, researchers have been seeking natural pharmaceutical substances with the potential to be employed in treating lifestyle-related diseases or delaying their onset. Fenugreek seeds have gained significant attention in various fields, including health, nutrition, and cutting-edge nanotechnology applications, due to their versatile qualities. The current investigation offers a comprehensive discussion of the nutritional composition and therapeutic potential of fenugreek seeds, with an emphasis on their plentiful reservoir of bioactive compounds. This seed demonstrates promising medicinal potential in addressing a wide range of health issues. Significantly, these findings indicate noteworthy properties, such as antidiabetic, antioxidant, anti-obesity, hypocholesterolemic, anticancer, and cardioprotective effects. Moreover, the components of fenugreek seeds are important in the development of a multitude of foods, which is the reason why they are used extensively in the area of food research. In addition to their nutritional value, their exploration of nanotechnology reveals a promising domain, utilizing the distinctive characteristics of seeds for many purposes, such as nanoparticle synthesis and oil for edible films and nanoemulsions. This review article focuses on a comprehensive analysis of fenugreek seeds, examining their wide-ranging applications in the fields of health, nutrition, food, and nanotechnology.

The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications

The present lifestyle, dietary patterns, psychological pressure, environmental factors, and the widespread exploitation of processed substances in food production and farming have collectively contributed to a substantial expediting in the development of various health problems. Globally, researchers have been seeking natural pharmaceutical substances with the potential to be employed in treating lifestyle‐related diseases or delaying their onset. Fenugreek seeds have gained significant attention in various fields, including health, nutrition, and cutting‐edge nanotechnology applications, due to their versatile qualities. The current investigation offers a comprehensive discussion of the nutritional composition and therapeutic potential of fenugreek seeds, with an emphasis on their plentiful reservoir of bioactive compounds. This seed demonstrates promising medicinal potential in addressing a wide range of health issues. Significantly, these findings indicate noteworthy properties, such as antidiabetic, antioxidant, anti‐obesity, hypocholesterolemic, anticancer, and cardioprotective effects. Moreover, the components of fenugreek seeds are important in the development of a multitude of foods, which is the reason why they are used extensively in the area of food research. In addition to their nutritional value, their exploration of nanotechnology reveals a promising domain, utilizing the distinctive characteristics of seeds for many purposes, such as nanoparticle synthesis and oil for edible films and nanoemulsions. This review article focuses on a comprehensive analysis of fenugreek seeds, examining their wide‐ranging applications in the fields of health, nutrition, food, and nanotechnology.

Extraction, identification and application of gliadin from gluten: Impact of pH on physicochemical properties of unloaded- and lutein-loaded gliadin nanoparticles

In the present study, high purity gliadin was extracted from gluten by the marginally modified Osborne method and the effect of different pHs in the aqueous ethanol on the physicochemical properties of unloaded gliadin nanoparticles (UGNs) and lutein-loaded gliadin nanoparticles (LGNs) was investigated. The results revealed that the formation of UGNs and LGNs at diverse pHs was driven by a conjunction of hydrogen bonding, electrostatic interactions and hydrophobic effects, but their dominant roles varied at different pHs. pH also significantly impacted the surface hydrophobicity, secondary structure and aromatic amino acid microenvironment of UGNs and LGNs. LGNs at pH 5.0 and at pH 9.0 exhibited better loading capacity and could reach 9.7884 ± 0.0006 % and 9.7360 ± 0.0017 %, respectively. These two samples also had greater photostability and thermal stability. Half-lives of LGNs at pH 5.0 were 2.185 h and 54.579 h, respectively. Half-lives of LGNs at pH 9.0 were 2.937 h and 49.159 h, respectively. LGNs at pH 5.0 and LGNs at pH 9.0 also had higher bioaccessibility of lutein, with 15.98 ± 0.04 % and 15.27 ± 0.03 %, respectively. These findings yielded precious inspirations for designing innovative lutein delivery system.

A novel high water-soluble antibacterial films-based guar gum incorporated with Aloe vera gel and ε-polylysine

The high water-soluble films are commonly used in food coating and food encapsulation. In this study, the effect of Aloe vera gel (AV) and ε-polylysine (ε-PL) on the comprehensive properties of films based on guar gum (GG) were investigated. When GG to AV was 8:2, the GG:AV:ε-PL composite films (water solubility = 68.50%) had an 82.42% higher water solubility than pure guar gum (PGG) films (water solubility = 37.55%). Compared with PGG films, the composite films more transparent, better thermal stability and elongation at break. X-ray diffraction and SEM analysis showed the composite films were amorphous structures and the AV and ε-PL did not change the structure of PGG. FITR analysis confirmed the formation of hydrogen bonds within the composite films. Antibacterial properties showed the composite films had a good antibacterial effect against Escherichia coli and Staphylococcus aureus. Therefore, the composite films can be a new option of high water-soluble antibacterial food packaging materials.

Evaluation of the use of Idesia polycarpa Maxim protein coating to extend the shelf life of European sweet cherries

Idesia polycarpa Maxim protein was used as a substrate to prepare a novel food packaging material with bioactive functions for encapsulating and extending the postharvest shelf life of sweet cherries. The film-forming solution was prepared from a mixture of Idesia polycarpa Maxim protein, glycerol, and gelatin, and was cast to form a film at room temperature and evaluated for mechanical, optical, structural, crystallinity, thermal properties, morphology, and antioxidant activity. Idesia polycarpa Maxim protein composite film solution was applied as an edible coating on sweet cherries and evaluated for changes in physical and biochemical parameters of sweet cherries in storage at 20°C and 50% relative humidity for 9 days. The results showed that the film tensile strength increased from 0.589 to 1.981 Mpa and the elongation at break increased from 42.555% to 58.386% with the increase of Idesia polycarpa Maxim protein concentration. And in the in vitro antioxidant assay, IPPF-4.0% was found to have the best antioxidant activity, with scavenging rates of 65.11% ± 1.19%, 70.74% ± 0.12%, and 90.96% ± 0.49% for DPPH radicals, ABTS radicals, and hydroxyl radicals, respectively. Idesia polycarpa Maxim protein coating applied to sweet cherries and after storage at 20°C and 50% relative humidity for 9 days, it was found that the Idesia polycarpa Maxim protein coating significantly reduced the weight loss (54.82% and 34.91% in the Control and Coating-2.5% groups, respectively) and the loss of ascorbic acid content (16.47% and 37.14% in the Control and Coating-2.5% groups, respectively) of the sweet cherries, which can effectively extend the aging of sweet cherry fruits and prolong their shelf life. The developed protein film of Idesia polycarpa Maxim with antioxidant activity can be used as a new food packaging material in the food industry.

Mechanical Properties of Protein-Based Food Packaging Materials

The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young’s Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.

Impact of adding prebiotics and probiotics on the characteristics of edible films and coatings- a review

Nowadays, conventional packaging materials made using non-renewable sources are being replaced by more sustainable alternatives such as natural biopolymers (proteins, polysaccharides, and lipids). Within edible packaging, one can differentiate between edible films or coatings. This packaging can be additivated with bioactive compounds to develop functional food packaging, capable of improving the consumer's state of health. Among the bioactive compounds that can be added are probiotics and prebiotics. This review novelty highlighted recent research on edible films and coatings additivated with probiotics and prebiotics, the interactions between them and the matrix and the changes in their physic, chemical and mechanical properties. When bioactive compounds are added, critical factors must be considered when selecting the most suitable production processes. Particularly, as probiotics are living microorganisms, they are more sensitive to certain factors, such as pH or temperature, while prebiotic compounds are less problematic. The interactions that occur inside the matrix can be divided into two main groups: covalent bonding (-NH₂, -NHR, -OH, -CO₂H, etc) and non-covalent interactions (van der Waals forces, hydrogen bonding, hydrophobic and electrostatic interactions). When probiotics and prebiotics are added, covalent and non-covalent interactions are modified. The physical and mechanical properties of films and coatings depend directly on the interactions that take place between the biopolymers that form their matrix. Greater knowledge about the influence of these compounds on the interactions that occur inside the matrix will allow better control of these properties and better understanding of the behaviour of edible packaging additivated with probiotics and prebiotics.

Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films

The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended films were developed. The effects of MC/CL blend ratios on the microstructures and physical properties of the blends were characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), oxygen and water vapor permeability testing, dynamic mechanical analysis (DMA), light transmittance testing, tensile testing, hydrophilic property testing, and water solubility testing. The introduction of CL affected the molecular aggregation and crystallization of the MC molecules, suggesting MC-CL molecular interactions. The cross-sectional roughness of the MC/CL film increased with an increase in CL content, while the surface of the MC/CL 5:5 film was smoother than those of the MC/CL 7:3 and 3:7 films. Only one glass transition temperature, which was between that of the MC and CL films, was observed for the MC/CL 7:3 and MC/CL 5:5 films, indicating the good compatibility of the MC and CL molecules at these two blend ratios. The hydrophobicity and water insolubility increased with the CL content, which was due to the combined effects of more hydrophobic cavities in the CL triple-helix and increased surface roughness. Increased oxygen barrier properties with increasing CL content might be a combined effect of the increased hydrogen bonds and hydrophilic ektexines of the CL triple-helix. The elongations of the blended films were higher than those of the MC film, which might be related to its increased water content. The MC/CL 7:3 and MC/CL 5:5 films retained the good light transmittance and tensile strength of the MC film, which corresponded well to their good compatibility and might be due to the effects of the MC-CL molecular interactions and the relative smooth morphologies. MC/CL 5:5 showed improved water vapor barrier properties, which might be due to its smooth surface morphologies. This research offers new MC based films with improved properties and good compatibility, providing great potential for use as edible coatings, capsules, and packaging materials.

A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples

In order to improve the mechanical properties, nutritional value and fresh-keeping ability of conventional sodium alginate edible composite membranes, a new type of edible composite film was prepared by adding water-blocking agent carnauba wax, plasticizer glycerin, antioxidant and nutritional enhancer sodium ascorbate on a basis of traditional sodium alginate composite film. In this study, the physical, mechanical and structural properties of different film components were investigated. The results showed the components did not simply combine, but produced interaction forces which improved the stability and mechanical properties of composite film. When the amount of calcium ascorbate was 0.4%, the water vapor transmittance of the composite film reached a minimum of 0.65 g·mm/(cm²·d·kPa), and the tensile strength and elongation at break reached the maximum, which were 398.64 MPa and 17.93%, respectively. Additionally, the sodium alginate-carnauba wax film exhibited better performance on the preservation of fresh-cut apples. Compared with other composite films, the color and hardness of fresh-cut apples coated with this composite film were better maintained, and the losses of titration acid content and soluble solid content were reduced. Moreover, the weight loss rate, increase in polyphenol oxidase activity and total colony count were inhibited. All results determined that the edible film has good application value in the field of fresh-cut fruit preservation, which provides a theoretical basis for further research on edible film.

Development of soy-based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator

In the current study, soybean aqueous extract (SAE)-based nanocomposite film was developed by incorporating cellulose nanofiber (CNF) at various concentrations (0-10%). Effect of nanoreinforcement on essential properties of the nanocomposite film such as barrier, mechanical, water affinity, and optical properties were evaluated. Homogeneous films with improved barrier and mechanical properties were observed until 6% CNF, beyond which considerable reduction in desirable properties was noticed due to nanoparticle's agglomeration effect. Furthermore, the prediction of the mechanical and barrier properties of nanocomposite film was performed with mathematical models such as modified Halpin-Tsai and modified Nielsen equations, respectively. The model-fitting results reveal that the theoretically predicted values were in close agreement with the experimental values. Hence, these models were well suited for predicting respective properties. Model prediction also implies that the increase in the aspect ratio of fillers can considerably cause a reduction in water vapor permeability and improvement in mechanical properties. Suitability of developed film as cheese slice separator was evaluated: they had equivalent outcomes in terms of easiness in slice separation and wholeness of slices after separation compared to the commercial material.

Preparation and Properties of Blended Composite Film Manufactured Using Walnut-Peptide-Chitosan-Sodium Alginate

In this study, layer-by-layer assembly was performed to prepare sodium alginate (SA) layer and walnut-peptide-chitosan (CS) bilayer composite films. Genipin was adopted to crosslink CS and walnut peptide. The properties of walnut peptide-CS-SA composite film were determined, and the influence of material ratio on the performance of composite film was explored. According to the results, the mechanical tensile property, oil absorption property, and water vapor barrier property of the composite film were improved with the presence of genipin. Moreover, the proportion of CS and walnut peptide had significant effects on color, transmittance, mechanical properties, barrier properties, and antioxidant properties of the composite films. Among them, the composite film containing 1% (w/v) CS, 1% (w/v) walnut peptide, and 0.01% (w/v) genipin showed the best performance, with a tensile strength of 3.65 MPa, elongation at break of 30.82%, water vapor permeability of 0.60 g·mm·m-2·h-1·kPa-1, oil absorption of 0.85%, and the three-phase electrochemistry of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of 25.59%. Under this condition, the tensile property, barrier property, and oxidation resistance of the composite film are good, which can provide a good preservation effect for food, and has great application potential.

Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure

The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya essential oil and calcium propionate to investigate its properties as an edible coating for fruit or vegetables. The microstructure of the edible film was observed using scanning electron microscopy. The three main materials mostly had significant effects (P < 0.05) on the properties of the sample films, and starch film incorporating essential oil‑calcium propionate showed optimum properties as an edible coating material because it had the highest elongation of 10.81%, the lowest stiffness with a Young's modulus of about 2.53 MPa, the lowest of water vapor transmission rate and permeability of 0.117 g h^-1 m^-2 and 3.092 g mm h^-1 m^-2 kPa^-1, respectively, and the lowest weight loss of 75.30%. It was also found that the microstructure of starch-essential oil‑calcium propionate film had a homogeneous surface and the presence of essential oil droplets was not visible.

Effect of Copper and Titanium-Exchanged Montmorillonite Nanostructures on the Packaging Performance of Chitosan/Poly-Vinyl-Alcohol-Based Active Packaging Nanocomposite Films

In this study, CuMt and TiMt montmorillonites were produced via an ion-exchange process with Cu⁺ and Ti⁴⁺ ions. These nanostructured materials were characterized with X-ray diffraction (XRD) and fourier transform infrared spectroscopy (FTIR) measurements and added as nanoreinforcements and active agents in chitosan (CS)/poly-vinyl-alcohol (PVOH)-based packaging films. The developed films were characterized by XRD and FTIR measurements. The antimicrobial, tensile, and oxygen/water-barrier measurements for the evaluation of the packaging performance were carried out to the obtained CS/PVOH/CuMt and CS/PVOH/TiMt films. The results of this study indicated that CS/PVOH/CuMt film is a stronger intercalated nanocomposite structure compared to the CS/PVOH/TiMt film. This fact reflected higher tensile strength and water/oxygen-barrier properties. The antibacterial activity of these films was tested against four food pathogenic bacteria: Escherichia coli, Staphylococcus aureus, Salmonella enterica and Listeria monocytogenes. Results showed that in most cases, the antibacterial activity was generated by the CuMt and TiMt nanostructures. Thus, both CS/PVOH/CuMt and CS/PVOH/TiMt films are nanocomposite candidates with very good perspectives for future applications on food edible active packaging.

Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review

Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat films. Wheat fiber developed mechanical and thermal properties as a result of various matrices; wheat gluten is water insoluble, elastic, non-toxic, and biodegradable, making it useful in biocomposite materials. This study looked at the feasibility of using wheat plant components such as wheat, gluten, and fiber in the biocomposite material industry.

Critical Review of Natural Fiber Reinforced Hybrid Composites: Processing, Properties, Applications and Cost

Increasing scientific interest has occurred concerning the utilization of natural fiber-enhanced hybrid composites that incorporate one or more types of natural enhancement. Annual natural fiber production is estimated to be 1,783,965 × 103 tons/year. Extensive studies have been conducted in the domains of natural/synthetic as well as natural/natural hybrid composites. As synthetic fibers have better rigidity and strength than natural fibers, natural/synthetic hybrid composites have superior qualities via hybridization compared to natural composites in fibers. In general, natural fiber compounds have lower characteristics, limiting the use of natural composites reinforced by fiber. Significant effort was spent in enhancing the mechanical characteristics of this group of materials to increase their strengths and applications, especially via the hybridization process, by manipulating the characteristics of fiber-reinforced composite materials. Current studies concentrate on enhancing the understanding of natural fiber-matrix adhesion, enhancing processing methods, and natural fiber compatibility. The optimal and resilient conceptions have also been addressed due to the inherently more significant variabilities. Moreover, much research has tackled natural fiber reinforced hybrid composite costs. In addition, this review article aims to offer a review of the variables that lead to the mechanical and structural failure of natural fiber reinforced polymer composites, as well as an overview of the details and costings of the composites.

Development and Characterization of Cornstarch-Based Bioplastics Packaging Film Using a Combination of Different Plasticizers

This work aims to develop cornstarch (CS) based films using fructose (F), glycerol (G), and their combination (FG) as plasticizers with different ratios for food packaging applications. The findings showed that F-plasticized film had the lowest moisture content, highest crystallinity among all films, and exhibited the highest tensile strength and thermostability. In contrast, G-plasticized films showed the lowest density and water absorption with less crystallinity compared to the control and the other plasticized film. In addition, SEM results indicated that FG-plasticized films had a relatively smoother and more coherent surface among the tested films. The findings have also shown that varying the concentration of the plasticizers significantly affected the different properties of the plasticized films. Therefore, the selection of a suitable plasticizer at an appropriate concentration may significantly optimize film properties to promote the utilization of CS films for food packaging applications.

Use of Industrial Wastes as Sustainable Nutrient Sources for Bacterial Cellulose (BC) Production: Mechanism, Advances, and Future Perspectives

A novel nanomaterial, bacterial cellulose (BC), has become noteworthy recently due to its better physicochemical properties and biodegradability, which are desirable for various applications. Since cost is a significant limitation in the production of cellulose, current efforts are focused on the use of industrial waste as a cost-effective substrate for the synthesis of BC or microbial cellulose. The utilization of industrial wastes and byproduct streams as fermentation media could improve the cost-competitiveness of BC production. This paper examines the feasibility of using typical wastes generated by industry sectors as sources of nutrients (carbon and nitrogen) for the commercial-scale production of BC. Numerous preliminary findings in the literature data have revealed the potential to yield a high concentration of BC from various industrial wastes. These findings indicated the need to optimize culture conditions, aiming for improved large-scale production of BC from waste streams.