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

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).