https://doi.org/10.17113/ftb.64.02.26.8999

Supplement

Bacterial Cellulose Powder from Tropical Fruit Byproducts: Characterization and Application in Smoothies

Rafael Sousa Cruz¹, Giovana Matias do Prado¹ Paulo Henrique Machado de Sousa¹, Nágila Maria Pontes Silva Ricardo¹, Débora Hellen Almeida de Brito¹, Francisco Ernani Alves Magalhães², Jéssica Azevedo Furtado¹ and Larissa Morais Ribeiro da Silva^1*

¹Federal University of Ceará, Campus do Pici, Ac. Público, 856 - Pici, 60020-181 Fortaleza, CE, Brazil

²Laboratory of Bioprospection of Natural Products and Biotechnology (LBPNB), 63660-000, Rua Solon Medeiros, S/N, BR 020, Bairro Bezerra e Sousa, Tauá, Ceará, Brazil

Copyright © 2026 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Food Technol. Biotechnol. 2026; 64(2): pp. 149-161.


Article history:

Received: 16 December 2024

Accepted: 23 November 2025

Keywords:

kombucha; co-product; powder; bacterial cellulose; industrial reuse


The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. The development of new products based on bacterial cellulose powder derived from tropical fruit byproducts (pulp and peels) represents a technological alternative that offers environmental benefits to everyone. This solution can be applied in both industrial and domestic settings. In this research, bacterial cellulose was produced by fermentation of industrial waste from tropical fruits.

Experimental approach. Bacterial cellulose powders were produced via kombucha fermentation using agro-industrial byproducts from tropical fruits. The powders were selected and characterized according to physicochemical parameters, proximate composition, bacterial count, Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and in vivo toxicity.

Results and conclusions. The powders had pH values from 2.5 to 4.5. Acerola bacterial cellulose showed the highest yield (6.25 %) and the highest vitamin C mass fraction ((1998±51) mg/100 g). Pseudoplastic behavior was observed in all smoothies, and the formulation containing bacterial cellulose from passion fruit showed the highest viscosity among the evaluated samples. Zebrafish tests did not indicate any adverse effects related to the formulations.

Novelty and scientific contribution. The use of bacterial cellulose powders from agro-industrial waste could be a healthy and sustainable alternative for the development of new products with a high vitamin C content (acerola bacterial cellulose powder) or more viscous products (passion fruit bacterial cellulose powder).