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dc.contributor.author
Ramírez Tapias, Yuly Andrea  
dc.contributor.author
Di Monte, Maria Victoria  
dc.contributor.author
Peltzer, Mercedes Ana  
dc.contributor.author
Salvay, Andrés Gerardo  
dc.date.available
2022-08-23T18:47:15Z  
dc.date.issued
2022-03  
dc.identifier.citation
Ramírez Tapias, Yuly Andrea; Di Monte, Maria Victoria; Peltzer, Mercedes Ana; Salvay, Andrés Gerardo; Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions; Elsevier; Food Chemistry; 372; 3-2022; 1-11  
dc.identifier.issn
0308-8146  
dc.identifier.uri
http://hdl.handle.net/11336/166394  
dc.description.abstract
The symbiotic community of bacteria and yeast (SCOBY) of Kombucha beverage produces a floating film composed of bacterial cellulose, a distinctive biobased material. In this work, Kombucha fermentation was carried out in six different herbal infusions, where SCOBY was able to synthesise cellulosic films. Infusions of black and green tea, yerba mate, lavender, oregano and fennel added with sucrose (100 g/l) were used as culture media. In all cultures, film production resulted in a maximum after 21 days. Yield conversion, process productivity and antioxidant activity were quantified. Macroscopic and microscopic features of films were determined based on electronic microscopy, calorimetric and mechanical properties and hydration behaviour. Native films from yerba mate had a remarkable antioxidant activity of 93 ± 4% of radical inhibition due to plant polyphenols, which could prevent food oxidation. Results revealed that films retained natural bioactive substances preserving important physicochemical properties, essential for developing active materials.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ANTIOXIDANT CAPACITY  
dc.subject
BACTERIAL CELLULOSE  
dc.subject
BIOACTIVE MOLECULES  
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FOOD PACKAGING  
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HERBS  
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KOMBUCHA FERMENTATION  
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YERBA MATE  
dc.subject.classification
Bioproductos, Biomateriales, Bioplásticos, Biocombustibles, Bioderivados, etc.  
dc.subject.classification
Biotecnología Industrial  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2022-08-23T11:09:10Z  
dc.journal.volume
372  
dc.journal.pagination
1-11  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Ramírez Tapias, Yuly Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina  
dc.description.fil
Fil: Di Monte, Maria Victoria. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina  
dc.description.fil
Fil: Peltzer, Mercedes Ana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina  
dc.description.fil
Fil: Salvay, Andrés Gerardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina  
dc.journal.title
Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0308814621023529  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2021.131346