Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach

This study explored the use of bacterial cellulose (BC) in milk-based cocoa ice cream as possible dietary fibers. BC fibers were added in 1%, 3%, and 5% wt. amounts, resulting in notable changes in texture, density, melting behavior. The ice cream transitioned from a Bingham to a Herschel-Bulkley fluid, while density rose with higher fiber content. Although hardness and gumminess slightly increased, the 5% wt. BC sample formed a more cohesive network structure when melted. Ice nucleation was delayed, with the first melt drop appearing later as BC content rose up to 22 minutes for the 5% wt. sample. Caloric content dropped by up to 21% corresponding to the highest amount of BC, making it a healthier dessert option. However, sensory testing showed that 1% and 3% wt. BC formulations were the most appealing to consumers.

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Publication Details

Journal
npj Science of Food
Published
2025-09-16
DOI
https://doi.org/10.1038/s41538-025-00536-2
Primary Topic
Advanced Cellulose Research Studies
Type
article
Field-Weighted Citation Impact
0.00

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article

Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach

Raul−Augustin Mitran, Cosmin Romanițan, Oana Brîncoveanu, Denisa Eglantina Duță et al.
npj Science of Food
Advanced Cellulose Research Studies
article

Integrating bacterial cellulose in artisanal ice cream: a farm-to-fork sustainable approach

Raul−Augustin Mitran, Cosmin Romanițan, Oana Brîncoveanu, Denisa Eglantina Duță, Alexandra Mocanu, Gabriela Olimpia Isopencu, Gabriela Daniela Criveanu-Stamatie, Alexandru Stefan, Ruxandra Gabriela Soare
article en

Abstract

This study explored the use of bacterial cellulose (BC) in milk-based cocoa ice cream as possible dietary fibers. BC fibers were added in 1%, 3%, and 5% wt. amounts, resulting in notable changes in texture, density, melting behavior. The ice cream transitioned from a Bingham to a Herschel-Bulkley fluid, while density rose with higher fiber content. Although hardness and gumminess slightly increased, the 5% wt. BC sample formed a more cohesive network structure when melted. Ice nucleation was delayed, with the first melt drop appearing later as BC content rose up to 22 minutes for the 5% wt. sample. Caloric content dropped by up to 21% corresponding to the highest amount of BC, making it a healthier dessert option. However, sensory testing showed that 1% and 3% wt. BC formulations were the most appealing to consumers.

npj Science of FoodVol. 9(1)
National Institute of Research and Development for Biological Sciences (RO), National Institute for Research and Development in Microtechnologies (RO), Romanian Academy (RO), Universitatea Națională de Știință și Tehnologie Politehnica București (RO), Technical University of Denmark (DK)
Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii, Colegiul Consultativ pentru Cercetare-Dezvoltare şi Inovare
Openalex Percentile: Top 84%
Advanced Cellulose Research Studies
DOIOpen Access PDFOpenAlex
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