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Bacterial Nanocellulose 7 Applications and Products—Nata de Coco Muenduen Phisalaphong and Nadda Chiaoprakobkij Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, Thailand CONTENTS Nata.de.Coco.Food.Products.............................................................................. 144 Nata.de.Coco.Production.................................................................................... 144 Markets,.Producers,.and.Companies................................................................ 149 The.Philippines................................................................................................ 150 Indonesia.......................................................................................................... 151 Other.Commercial.Producers........................................................................ 152 Nata.de.Coco.Facial.Mask................................................................................... 152 Acknowledgment................................................................................................. 153 References.............................................................................................................. 154 One.of.the.first.commercially.available.products.of.bacterial.nanocellulose. (BNC).was.nata.de.coco..Nata.de.coco.is.a.white,.gelatinous.and.chewy. material.used.for.the.production.of.sweets.and.desserts..It.is.produced. from. coconut. water. or. coconut. milk. by. the. microorganism. Acetobacter aceti subsp..xylinum.through.a.fermentation.process.under.static.condi- tions..Nata.de.coco.production.originated.in.the.Philippines.during.the. 1990s. and. spread. to. nearby. countries.. In. 1991. nata. de. coco. was. intro- duced.to.Japan.through.its.use.in.diet.drinks.and.became.very.popular,. especially.among.young.girls..Production.of.nata.de.coco.has.increased. in.recent.years.for.not.only.domestic.markets,.but.also.for.export.markets,. especially.Europe,.Japan,.the.United.States,.and.the.Middle.East..Nata.de. coco.is.usually.produced.in.the.form.of.thick.sheets.of.pure.cellulose.that. are.then.cut.into.small.uniform.cubes,.washed,.and.boiled.in.water.before. cooking.in.sugar.syrup.for.food.applications..Nata.de.coco.is.used.in.food. products.such.as.low-calorie.desserts,.salads,.and.high-fiber.foods..It.is. regarded.for.its.high.content.of.dietary.fiber.and.its.low.fat.and.choles- terol. content.. Nata. de. coco. also. promotes. a. healthy. digestive. system.. Commercial.nata.de.coco.is.made.by.large.and.mid-size.companies.and. small.or.home.industries.in.East.Asian.countries.such.as.the.Philippines,. Indonesia,.China,.Vietnam,.Malaysia,.and.Thailand. 143 144 Bacterial Cellulose Nata de Coco Food Products One.of.the.first.commercially.available.products.of.bacterial.nanocellulose. (BNC).was.nata.de.coco..Nata.de.coco.is.a.white,.smooth,.jelly-like,.chewy. material.that.is.usually.used.for.making.sweets.and.desserts..It.is.produced. from.coconut.water.or.coconut.milk.by.the.microorganism.Acetobacter aceti subsp..xylinum.through.a.fermentation.process..Nata.de.coco.originated.in. the.Philippines.(Lapuz.et.al..1969)..The.growth.of.nata.de.coco.pellicle.by. Gluconacetobacter xylinus.was.first.described.in.the.1880s.by.Brown.(1886a,. 1886b),.who.identified.this.jelly-like.product.as.chemically.equivalent.to.cel- lulose.(Budhiono.et.al..1999)..In.1991.nata.de.coco.was.introduced.to.Japan. through.its.use.in.diet.drinks,.and.it.became.very.popular,.especially.among. young.girls..Nata.de.coco.can.be.consumed.in.many.types.of.food.items,.such. as.desserts.and.candies,.salads,.fruit.cocktails,.ice.cream,.juices,.dairy.prod- ucts,.ketchup,.and.sauces..Nata.de.coco.can.be.used.as.a.texture.modifier.for. frozen.foods,.baked.products,.sauces,.and.other.food.products..Nata.de.coco. in.syrup.form.has.a.fresh.taste,.translucent.color,.and.high.nutritive.value. because.of.its.high.fiber.content..In.addition.to.its.natural.flavor,.the.taste.can. be.modified.by.adding.various.fruit.or.flower.juices.like.mango,.lychee,.pine- apple,.kiwi,.orange,.maple.syrup,.and.rose..Articles.published.by.Okiyama. et.al..in.1992.and.1993.discussed.the.many.applications.of.BNC.and.nata.de. coco.in.the.food.industry..In.its.undried.state,.BNC.is.quite.tough.to.chew;. however,.it.becomes.softer.and.has.a.texture.similar.to.fruit.and.other.foods. after.being.treated.with.ethanol.and.calcium.chloride..Applications.of.BNC. in.food. products.are. mainly.as.low-calorie. desserts,.salads,.and.prepared. foods..This.material.can.be.used.as.a.food.additive.in.place.of.xanthan.gum. or.as.a.food.thickener.(Okiyama.et.al..1993)..A.health-food.product.derived. from. 6%.unpolished. rice,. 18%. mung. bean,. 36%.sweet. corn,.and. 40%. nata. de.coco.significantly.lowered.the.serum.triglyceride.level.in.rats.(Mesomya. et al..2002)..Additional.studies.of.the.effects.of.food.prepared.from.cereal.and. nata.de.coco.on.the.serum.lipids.of.patients.with.hyperlipidemia.showed.that. health.foods.made.from.unpolished.rice,.hulled.mung.bean,.sweet.corn,.and. nata.de.coco.could.reduce.the.serum.total.triglyceride.and.total..cholesterol. levels.(Mesomya.et.al..2006). Nata de Coco Production The. most. commonly. used. bacteria. for. BNC. production. is. Gram-negative Acetobacter xylinium.(Bielecki.et.al. 2004)..A.stable.cellulose-producing.strain. can.be.maintained.over.many.generations.and.hence.many.years.(Andrade. Applications and Products—Nata de Coco 145 et.al..2010)..There.are.a.number.of.operating.factors.that.affect.the.production. of.nata.de.coco..A.culture.medium.with.appropriate.concentrations.and.types. of.nitrogen.and.carbon.is.required.for.the.growth.of.Acetobacter.bacteria.and. BNC.biosynthesis..Other.important.factors.are.pH,.temperature,.and.dissolved. .oxygen.(DO)..During.the.first.stage.of.fermentation,.the.process.of.cellulose. formation. and. the. consumption. of. glucose. are. controlled. by. oxygen. con- centration;.however,.in.the.later.stages,.sucrose.becomes.a.limiting.substrate. (Budhiono.et.al..1999;.Verschuren.et.al..2000)..Although.glucose.and.sucrose. are.generally.used.as.carbon.sources.for.BNC.production,.other.carbon.sources. such.as.fructose,.mannitol,.glycerol,.ethanol,.and.many.residues.from.agroin- dustries.can.also.be.used.(Carreira.et.al..2011;.Jung.et.al..2010;.Masaoka.et.al.. 1993;.Mikkelsen.et.al..2009;.Takaaki.et.al..1998;.White.and.Brown.1989)..Sugar. concentration,.pH,.and.ammonium.sulfate.concentration.are.important.factors. that.affect.moisture.content,.hardness,.and.other.physical.properties.of.nata. de.coco.(Jagannath.et.al..2008)..The.pH.of.the.fermentation.medium.strongly. affects.growth.and.cellulose.formation..The.optimum.fermentation.medium. pH.has.been.reported.to.be.4.0–6.0.(Masaoka.et.al..1993;.Phunsri.et.al..2003). The.common.process.for.the.production.of.nata.de.coco.uses.coconut.water. or.coconut.milk.as.a.fermentation.medium.with.supplements.of.sucrose.and. ammonium.sulfate.((NH4)2SO4).at.concentrations.of.5%–10%.and.0.5%–0.7%,. respectively.(Jagannath.et.al..2008;.Phisalaphong.et.al..2010)..The.initial.pH.of. the.fermentation.medium.is.normally.adjusted.to.4.0–5.0.with.diluted.acetic. acid.(Figures 7.1.and.7.2). The.medium.is.statically.cultivated.with.5%–10%.of.a.stock.culture.in.a. plastic.tray.(or.jar).at.a.level.of.approximately.2–4.cm.in.height.and.covered. with.a.piece.of.clean.newspaper.or.similar.material..The.optimum.tempera- ture. range. for. nata. production. is. between. 23°C. and. 32°C.. Under. suitable. conditions,.good.quality.nata.de.coco.that.has.a.smooth.surface.and.a.soft,. chewy.texture.is.obtained.after.7–14.days.of.incubation..The.quality.aspects. of.nata.de.coco.that.should.be.considered.are.shape,.thickness,.color,.purity,. and. acidity.. Nata. de. coco. is. usually. produced. in. the. form. of. rectangular. sheets. with. a. thickness. of. approximately. 1–2. cm. (Figure 7.3a).. The. sheet. is. harvested. by. separating. the. nata. from. the. spent. liquor,. scraping. thin. .bacterial.films.off.the.gel.surface,.and.soaking.the.nata.in.water..To.make. nata.de.coco.in.syrup,.the.gel.is.cut.into.small,.uniform.cubes.(.approximately. 1.5.cm.×.1.5 cm.×.1.5.cm),.washed.by.soaking.the.cubes.(nata).for.1.or.more. days.in.several.changes.of.water.to.remove.the.sour.(acid).taste.and.smell,. then.boiled.in.water.for.5–10.minutes..After.that,.it.is.cooked.in.sugar.syrup. for.food.applications..The.sweetened.nata.product.is.packed.in.sterilized.pre- serving.jars,.cans,.or.plastic.bags.(Figure 7.3b).before.using.it.in.low-calorie. desserts,.salads,.and.high-fiber.foods.(Figure 7.3c)..Nata.de.coco.is.highly. regarded.for.its.high.content.of.dietary.fiber.and.its.low.fat.and.cholesterol. content..It.promotes.a.healthy.digestive.system. 146 Bacterial Cellulose Preparation of ingredients Extraction of coconut milk or coconut water Mixing of all ingredients (water, sugar, (NH4)2SO4, coconut water) Boiling the prepared mixture Pouring the mixture into a sterile plastic tray (2–4 cm depth) and allowing the mixture to cool in the tray Adding starter of Acetobacter xylinum and covering the tray with clean paper Incubating for 7–14 days at 23–32˚C (depending on room temperature) Separating the nata from spent liquor and scraping thin bacterial films off the nata surface Storage by immersing the nata sheet in water Figure 7.1 Figure 7.1 Diagram.for.the.primary.production.process.of.nata.de.coco. Apart.from.coconut.water,.some.tropical.countries.use.pineapple.juice,. a. by-product. from. agroindustries. as. commercial. raw. materials. in.
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