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Advisor(s)
Abstract(s)
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).
Description
Keywords
Biomaterial Bacterial cellulose Kombucha Food waste Sustainability
Citation
Cubas, A.L.V.; Provin, A.P.; Dutra, A.R.A.; Mouro, C.; Gouveia, I.C. Advances in the Production of Biomaterials through Kombucha Using FoodWaste: Concepts, Challenges, and Potential. Polymers 2023, 15, 1701. https://doi.org/ 10.3390/polym15071701