Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications
The pellicle is a coproduct of kombucha beverage production without economic value. This material is based on cellulose produced from bacteria and has better physical properties than cellulose isolated from plants. This review systematically analyzed the research literature about pellicle (KBC—kombu...
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| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/5/738 |
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| author | Talita Ribeiro Gagliardi Adriana de Farias Nascimento Germán Ayala Valencia |
| author_facet | Talita Ribeiro Gagliardi Adriana de Farias Nascimento Germán Ayala Valencia |
| author_sort | Talita Ribeiro Gagliardi |
| collection | DOAJ |
| description | The pellicle is a coproduct of kombucha beverage production without economic value. This material is based on cellulose produced from bacteria and has better physical properties than cellulose isolated from plants. This review systematically analyzed the research literature about pellicle (KBC—kombucha bacteria cellulose) valorization. In general, KBC has been used in food applications, especially as a packaging ingredient to improve the physical properties of biopolymer-based films, as well as to manufacture packaging materials based on KBC. In addition, some studies have investigated the potential of KBC to encapsulate food ingredients or as a food additive. Furthermore, KBC has been used in nonfood applications with a special interest in the development of materials for textile and medical applications and as a substitute for disposable materials (e.g., spoons). Although the literature shows promising results, it is necessary to increase the production scale of this material, as well as to analyze its economic viability. It is also necessary to establish quality standards and international regulations for KBC with respect to its different food and nonfood applications. |
| format | Article |
| id | doaj-art-d98018106c3e4e5e9f194a464596f9db |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-d98018106c3e4e5e9f194a464596f9db2025-08-20T02:04:36ZengMDPI AGFoods2304-81582025-02-0114573810.3390/foods14050738Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood ApplicationsTalita Ribeiro Gagliardi0Adriana de Farias Nascimento1Germán Ayala Valencia2Laboratory of Marine Shrimp, Department of Aquaculture, Federal University of Santa Catarina, Florianópolis 88040-900, SC, BrazilDepartment of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, BrazilDepartment of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis 88040-900, SC, BrazilThe pellicle is a coproduct of kombucha beverage production without economic value. This material is based on cellulose produced from bacteria and has better physical properties than cellulose isolated from plants. This review systematically analyzed the research literature about pellicle (KBC—kombucha bacteria cellulose) valorization. In general, KBC has been used in food applications, especially as a packaging ingredient to improve the physical properties of biopolymer-based films, as well as to manufacture packaging materials based on KBC. In addition, some studies have investigated the potential of KBC to encapsulate food ingredients or as a food additive. Furthermore, KBC has been used in nonfood applications with a special interest in the development of materials for textile and medical applications and as a substitute for disposable materials (e.g., spoons). Although the literature shows promising results, it is necessary to increase the production scale of this material, as well as to analyze its economic viability. It is also necessary to establish quality standards and international regulations for KBC with respect to its different food and nonfood applications.https://www.mdpi.com/2304-8158/14/5/738bacterial cellulosekombuchamacromoleculefood ingredientpackaging materialpellicle |
| spellingShingle | Talita Ribeiro Gagliardi Adriana de Farias Nascimento Germán Ayala Valencia Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications Foods bacterial cellulose kombucha macromolecule food ingredient packaging material pellicle |
| title | Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications |
| title_full | Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications |
| title_fullStr | Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications |
| title_full_unstemmed | Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications |
| title_short | Kombucha Bacterial Cellulose: A Promising Biopolymer for Advanced Food and Nonfood Applications |
| title_sort | kombucha bacterial cellulose a promising biopolymer for advanced food and nonfood applications |
| topic | bacterial cellulose kombucha macromolecule food ingredient packaging material pellicle |
| url | https://www.mdpi.com/2304-8158/14/5/738 |
| work_keys_str_mv | AT talitaribeirogagliardi kombuchabacterialcelluloseapromisingbiopolymerforadvancedfoodandnonfoodapplications AT adrianadefariasnascimento kombuchabacterialcelluloseapromisingbiopolymerforadvancedfoodandnonfoodapplications AT germanayalavalencia kombuchabacterialcelluloseapromisingbiopolymerforadvancedfoodandnonfoodapplications |