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- Circular economy for fashion industry: Use of waste from the food industry for the production of biotextilesPublication . Provin, A. P.; Dutra, Ana; Gouveia, Isabel C.; Leal Vieira Cubas, AneliseIn the context of current environmental, social and economic issues, it is imperative to perform more in-depth studies on waste management and the life cycle of a product. Thus, the concept of circular economy, aimed at transforming traditional patterns of production and economic growth, is extremely important. One way to mitigate negative environmental impacts that is consistent with a circular economic system is to encourage interdisciplinarity between sectors, that is, one production sector can provide a function for waste from another. In this context, this article gathers scientific information on two sectors relevant to the global economy (textiles and food), with the aim of reusing waste from the food industry to manufacture a new textile product with added value. Specifically, the focus is on the use of bacterial cellulose from the probiotic drinks from kombucha, for the manufacture of biotextiles for fashion industry. A discussion is also presented, relating the circular economy concept to the UN Sustainable Development Goals, in order to understand which goals can be achieved with this approach.
- Advances in the Production of Biomaterials through Kombucha Using Food Waste: Concepts, Challenges, and PotentialPublication . Cubas, Anelise Leal Vieira; Provin, A. P.; Dutra, Ana; Mouro, Cláudia; Gouveia, I.C.In recent years, several researchers have focused their studies on the development of sustainable biomaterials using renewable sources, including the incorporation of living biological systems. One of the best biomaterials is bacterial cellulose (BC). There are several ways to produce BC, from using a pure strain to producing the fermented drink kombucha, which has a symbiotic culture of bacteria and yeasts (SCOBY). Studies have shown that the use of agricultural waste can be a low-cost and sustainable way to create BC. This article conducts a literature review to analyze issues related to the creation of BC through kombucha production. The databases used were ScienceDirect, Scopus, Web of Science, and SpringerLink. A total of 42 articles, dated from 2018 to 2022, were referenced to write this review. The findings contributed to the discussion of three topics: (1) The production of BC through food waste (including patents in addition to the scientific literature); (2) Areas of research, sectors, and products that use BC (including research that did not use the kombucha drink, but used food waste as a source of carbon and nitrogen); and (3) Production, sustainability, and circular economy: perspectives, challenges, and trends in the use of BC (including some advantages and disadvantages of BC production through the kombucha drink).