Characterisation of Nanocellulose Types Using Complementary Techniques and Its Application to Detecting Bacterial Nanocellulose in Food Products

• Published in: Nanomaterials
• Main Authors: Otmar Geiss, Ivana Bianchi, Ivana Blazevic, Guillaume Bucher, Hind El-Hadri, Francesco Fumagalli, Jessica Ponti, Chiara Verra, Josefa Barrero-Moreno
• Format: Article
• Language: English
• Published: MDPI AG 2025-10-01
• Subjects: nanocellulose; crystalline nanocellulose; bacterial nanocellulose; fibrillated nanocellulose; SCOBY; kombucha
• Online Access: https://www.mdpi.com/2079-4991/15/20/1565

Nanocellulose has attracted significant attention in recent years due to its distinctive properties and vast potential applications across various fields. This study encompasses two distinct yet interconnected activities: the characterisation of eight different types of nanocellulose test materials, including crystalline, fibrillated, and bacterial nanocellulose, using a range of analytical techniques such as dynamic light scattering (DLS), asymmetric flow field-flow fractionation (AF4) coupled to multi-angle light scattering (MALS) and DLS, and transmission electron microscopy (TEM), and a focused case study employing a tiered analytical approach to identify bacterial nanocellulose in commercially available food products like pudding and drinks with nata de coco, SCOBY, and kombucha. The results demonstrate that different types of nanocellulose can be distinguished by their unique physicochemical properties using a combination of analytical techniques. This finding was used for the identification of bacterial nanocellulose in food products by combining pyGC-MS for cellulose identification, TEM for nanosize range determination, and XRD for crystallinity analysis to distinguish between bacterial and fibrillated nanocellulose. The study advances fundamental understanding of nanocellulose and provides tools to facilitate potential future regulatory compliance.