Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization

Bekatorou, Argyro; Plioni, Iris; Sparou, Konstantina; Maroutsiou, Renia; Tsafrakidou, Panagiota; Petsi, Theano; Kordouli, Eleana

doi:10.3390/foods8060193

Open AccessArticle

Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization

by

Argyro Bekatorou

^1,*,

Iris Plioni

¹,

Konstantina Sparou

¹,

Renia Maroutsiou

¹,

Panagiota Tsafrakidou

²,

Theano Petsi

¹ and

Eleana Kordouli

¹

Department of Chemistry, University of Patras, 26500 Patras, Greece

²

Department of Chemical Engineering, University of Patras, 26500 Patras, Greece

^*

Author to whom correspondence should be addressed.

Foods 2019, 8(6), 193; https://doi.org/10.3390/foods8060193

Submission received: 13 May 2019 / Revised: 31 May 2019 / Accepted: 3 June 2019 / Published: 4 June 2019

(This article belongs to the Special Issue Foods and Bioproducts: Novel Insights/ New Knowledge)

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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.

Keywords: bacterial cellulose; Corinthian currant finishing side-stream; cheese whey; Κοmagataeibacter sucrofermentans; optimization; textural analysis; functional foods

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MDPI and ACS Style

Bekatorou, A.; Plioni, I.; Sparou, K.; Maroutsiou, R.; Tsafrakidou, P.; Petsi, T.; Kordouli, E. Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization. Foods 2019, 8, 193. https://doi.org/10.3390/foods8060193

AMA Style

Bekatorou A, Plioni I, Sparou K, Maroutsiou R, Tsafrakidou P, Petsi T, Kordouli E. Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization. Foods. 2019; 8(6):193. https://doi.org/10.3390/foods8060193

Chicago/Turabian Style

Bekatorou, Argyro, Iris Plioni, Konstantina Sparou, Renia Maroutsiou, Panagiota Tsafrakidou, Theano Petsi, and Eleana Kordouli. 2019. "Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization" Foods 8, no. 6: 193. https://doi.org/10.3390/foods8060193

APA Style

Bekatorou, A., Plioni, I., Sparou, K., Maroutsiou, R., Tsafrakidou, P., Petsi, T., & Kordouli, E. (2019). Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization. Foods, 8(6), 193. https://doi.org/10.3390/foods8060193

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Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization

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