# Biomaterials: A trendy source to engineer functional entities -- An overview

**Authors:** Hafiz M. N. Iqbal  
**arXiv:** [1803.05972](https://arxiv.org/abs/1803.05972)  
**Date:** 2018-01-28  
**Summary page:** https://www.summarizepaper.com/en/paper/1803.05972v1/

## Key points

- Biomaterials are popular for engineering functional entities with interdisciplinary research opportunities
- Bio-based biomaterials have unique features ideal for applications in pharmaceuticals, cosmeceuticals, nutraceuticals, and biotechnological or biomedical fields
- Bacterial cellulose (BC) and BC-based materials are highlighted for their promising prospects in biomedical applications
- BC/MC offers high purity and versatility for developing shapes and textures, making it suitable for the food industry
- Nata, a traditional sweet dessert from Southeast Asia, is a popular use of BC in food production
- Nata is a fermentation product of Acetobacter xylinum bacteria flavored by coconut water-based or pineapple water-based culture mediums to create variations like Nata de coco and Nata de pina
- The production process for Nata de coco and Nata de pina involves specific steps illustrated in schematic representations
- BC shows potential in creating innovative food products catering to diverse consumer preferences

## Summary

Biomaterials have emerged as a popular source for engineering functional entities with extensive opportunities for interdisciplinary and multidisciplinary scientific research. As research scientists increasingly focus on bio-based biomaterials, their unique features make them ideal candidates for various applications in the modern world. This manuscript highlights the novel perspectives of biomaterials as a trendy source for designing functional entities in numerous geometries for pharmaceuticals, cosmeceuticals, nutraceuticals, and other biotechnological or biomedical applications. One key area of focus is bacterial cellulose (BC) and BC-based materials, which offer promising prospects for biomedical applications. The high level of purity and versatility in developing various shapes and textures make BC/MC an excellent choice for the food industry. A popular use of BC in food production is Nata - a traditional sweet dessert originating from Southeast Asia. Nata is a fermentation product of the bacteria Acetobacter xylinum and can be flavored by coconut water-based or pineapple water-based culture mediums to create variations like Nata de coco and Nata de pina respectively. The production process for Nata de coco and Nata de pina involves specific steps illustrated in schematic representations. These processes showcase the potential applications of BC in creating innovative food products that cater to diverse consumer preferences. Overall, biomaterials like BC hold immense promise for revolutionizing various industries through their unique properties and versatile applications in functional entity design.