Native bacterial cellulose films based on kombucha pellicle as a potential active food packaging

Area of Science:

• Biomaterials Science
• Food Science
• Microbiology

Background:

• Kombucha microbial cellulose films are often a waste by-product.
• These films can be produced using various tea and herbal infusions.
• Investigating their properties is crucial for valorization.

Purpose of the Study:

• To explore the potential of kombucha microbial cellulose films for food packaging.
• To compare the structural, biological, and antimicrobial properties of films made with different infusions.
• To identify films with enhanced functionalities for active packaging.

Main Methods:

• Production of bacterial cellulose films using kombucha microbial consortium with black tea, green tea, rosehip, coffee, and licorice infusions.
• Characterization of film structure, water permeability, and swelling properties.
• Assessment of antioxidant activity using DPPH and ABTS assays.
• Evaluation of antimicrobial efficacy against *E. coli*, *S. aureus*, and *B. cereus*.

Main Results:

• Films exhibited flexible, rubbery structures with inherent biological activity.
• Licorice films had regular, less porous structures; tea films were more porous and permeable.
• Green tea films demonstrated significant antioxidant activity (DPPH: 74.22%, ABTS: 81.59%) due to high phenolic content (1.62 μg GAE/g).
• Green tea films showed superior antimicrobial properties against tested pathogens compared to other films.

Conclusions:

• Kombucha microbial cellulose films are viable, eco-friendly materials.
• Green tea-based films possess excellent antioxidant and antimicrobial properties.
• These films hold potential for cost-effective, active food packaging applications.