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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