A market research survey by Technavio has estimated that the global market size of kombucha is projected to grow by USD 3.56 billion from 2021 to 2026 with a Compound annual growth rate (CAGR) value of 19.36% due to its recognition as a ‘functional beverage’ among consumers, leading to a significant growth in the global market. Kombucha can generate a new pellicle Symbiotic Culture of Bacteria and Yeast (SCOBY) that produces a biopolymer of cellulose. The production of cellulose from fermentation of Kombucha SCOBY has received great attention from scientists due to the global goal of developing more sustainable procedures for a greener and bio-based future. The main objective of this preliminary study was to produce kombucha SCOBY cellulose (KSC) from tea and pumpkin peel waste as fermentation substrates. The carbohydrate and protein contents of both tea and pumpkin peel waste were determined by proximate analysis. The physicochemical properties of KSC were studied using two spectr.....

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This research aimed to produce bacterial cellulose through fermentation of kombucha symbiotic cellulose of bacteria and yeast (SCOBY) by using fruit peel wastes as fermentation substrates. This research is divided into three main studies, namely proximate analysis of fruit peel wastes, correlation studies of fermentation process and characterisation studies of kombucha SCOBY cellulose (KSC). The fruit peel wastes used in this study were dragon fruit, jackfruit banana, saba banana and pumpkin. Several proximate analyses were conducted to determine the composition of carbohydrate, protein, fibre and ash in fruit peel wastes. The characterisation studies of KSC were carried out using Fourier transform infrared (FTIR) spectrometer, X-ray diffraction (XRD) spectrometer, thermogravimetric analyser (TGA), differential scanning calorimeter (DSC), field emission scanning electron microscope (FESEM) and energy dispersive X-ray (EDX) spectrometer. Based on proximate analyses, dragon fruit peel wa.....

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