Results 21 to 30 of about 3,518 (233)

From Grave to Cradle: Kombucha Waste for Sustainable Electronics. [PDF]

Adv Sci (Weinh)
This study introduces a sustainable method to purify kombucha bacterial cellulose (KBC) with sodium bicarbonate and hydrogen peroxide, avoiding harsh chemicals. KBC films are patterned with gold and function as pressure sensors for flatfoot gait detection. At the end‐of‐life, the KBC‐based device biodegrades in soil, leaving environmentally benign gold
Chan XY, Sun X, Pang EYL, Ren IZ, Zhang X, Chen P, Tan YJ.   +6 more
europepmc   +2 more sources

Cellulose-Silver and Cellulose-Gold Bioactive Nanocomposites Obtained Using SCOBY Purified Membranes. [PDF]

ACS Appl Bio Mater
Dediu V, Buşilă M, Ungureanu C, Grigore-Gurgu L, Cotârleṭ M, Romanitan C, Tucureanu V, Brincoveanu O, Vasile BS, Bahrim GE.   +9 more
europepmc   +2 more sources

Exploring the evolution of bacterial cellulose precursors and their potential use as cellulose-based building blocks [PDF]

Scientific Reports
Natural polymers have found increased use in a wider range of applications due to their less harmful effects. Notably, bacterial cellulose has gained significant consideration due to its exceptional physical and chemical properties and its substantial ...
Francesca Mauro, Brunella Corrado, Vincenza De Gregorio, Elena Lagreca, Concetta Di Natale, Raffaele Vecchione, Paolo Antonio Netti   +6 more
doaj   +2 more sources

Evaluation of Anti-Inflammatory, Antidiabetic, Antioxidant, and Anticholinergic Activities, as Well as Chemical Composition and Polyphenolic Compounds in Novel SCOBY-Fermented Juices. [PDF]

Molecules
Grondalska J, Kolniak-Ostek J.
europepmc   +3 more sources

Vegan Leather from Kombucha Tea and Scoby

Medicon Engineering Themes, 2022
Amruta Mokashi, Pranov Harale, Sandesh Chougule, Rushi Firodiya, Shreyas Gandhi, Adarsh Chougule, Saha Nabanita, Mcneill Lisa, Rebecca Moore, Visnen Taneli, Garca Concha, Mara Auxiliadora Prieto, Vijeandran Kavitha, Tu Vu, Thanh, Fernando Da Silva, Isabel Moreira, Gouveia, Garetti Marco, Marco Taisch, Villarreal-Soto, Choi Yeong-Hyeon, Kyu-Hye Lee, Antolak Hubert, Dominik Piechota, Aleksandra Kucharska, Wang Xiaotong, Nam Changhyun, Young-A Lee, Amruta Mokashi, Pranov Harale, Sandesh Chougule, C Chen, Liu, Domskiene Jurgita, Florentina Sederaviciute, Judita Simonaityte, Rick Leblanc, Mcf Ng, Wang, Euijin Han Juyeon, Hye Shim, Kim, Frankie Ng, Phoebe Wang, W Goh, Rmling Ute, Michael Y Galperin, Conca James, Dima Stefan-Ovidiu, M Ashok, Bhagat, Plannthin Drude-Katrine   +52 more
openaire   +2 more sources

Synthesis and Characterization of Iron Nanoparticles from a Bioflocculant Produced by Pichia kudriavzevii Isolated from Kombucha Tea SCOBY. [PDF]

Bioengineering (Basel)
Tsilo PH, Basson AK, Ntombela ZG, Dlamini NG, Pullabhotla VSRR.   +4 more
europepmc   +3 more sources

Impact of Applying Magnetic Fields on the Development of Postbiotic Metabolites and Probiotic Microorganisms in Kombucha Tea. [PDF]

Food Sci Nutr
The process supported the growth of bacteria and yeasts, forming SCOBY culture. The amount of D‐glucuronic acid increased at the end of fermentation. Kombucha tea is enriched with probiotic microorganisms and postbiotic metabolites. ABSTRACT The rising interest in fermented beverages is attributable to their content of probiotics and postbiotics ...
Atik A, Akarca G, Denizkara AJ.
europepmc   +2 more sources

Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion

Journal of Advanced Research in Natural and Applied Sciences, 2023
Kombucha, a fermented beverage, is popular for its prophylactic and therapeutic properties. Kombucha is a traditionally black tea infusion fermented with a symbiotic bacteria and yeast consortium (SCOBY) under aerobic conditions for 7-21 days.
Cemhan Doğan, Nurcan Doğan
doaj   +1 more source

Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023
Kombucha is probiotic baverage, made from tea with sugar and starter SCOBY with time fermentation 4-14 days. Time of fermentation can be affects to physical and chemical properties of kombucha.
Rahmah Utami Budiandari, Rima Azara, Ro’biatul Adawiyah, Andriani Eko Prihatiningrum   +3 more
doaj   +1 more source

Physical and Chemical Properties Nata de Cascara on The Different Treatment of Fermentation’s Time with SCOBY (Symbiotic Culture of Bacteria and Yeast)

Journal of Applied Food Technology, 2021
Cascara, the dried outer pulp and skin of the coffee cherry is usually discarded as waste. However, there is a growing interest in reutilizing this coffee cherry by-product as a unique product. This study aims to determine the effect of fermentation time
Bhakti Etza Setiani, Yasinta Azhar Sausan, Siti Susanti   +2 more
doaj   +1 more source