Effect of water and alkali on purification bacterial cellulose membrane from Kombucha

Detalhes bibliográficos
Autor(a) principal: Sousa, Letícia Pereira dos Santos Barbosa de
Data de Publicação: 2021
Outros Autores: Leite, Priscila Maria Sarmeiro Correa Marciano, Vieira, Angela Aparecida, Faria, Anderson Carlos, Vieira, Lucia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23267
Resumo: Bacterial cellulose membrane (BCM) is a biomaterial synthesized by bacteria of the genus Gluconocetobacter hansenii with a higher degree of purity than plant cellulose. The commonly used raw material for manipulating bacterial cellulose is kombucha, a beverage consumed by a vast population around the world that promises health benefits. The beverage is composed of tea species Camellia sinenses and a carbon source, refined sucrose, and a starter culture of bacteria and yeast with 10% fermented tea (starter tea) to activate the fermentative process. The Kombucha’s bacterial cellulose membranes (KBCM) are formed over 7 to 10 days on the surface of the fermented product and have the appearance of a gelatinous membrane, this being the by-product of interest. In this work, the objective was to obtain the membrane composed of cellulose via Kombucha and purify it to obtain crystalline cellulose. The purification was performed with distilled water and 0.5M NaOH sodium hydroxide solution to remove residues from the fermentation, successfully removing sugars and bacteria. At the end of the experiments, a lighter film was obtained with coloration close to white, and comparative analyses were performed to verify the structural chemical composition, crystallinity, and morphology of the samples by techniques FTIR, DRX, and SEM, respectively. Then, once the biomaterial was purified, the range of applications expanded to several products to meet the biomedical area, sustainable packaging, and even the fashion industry.
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spelling Effect of water and alkali on purification bacterial cellulose membrane from Kombucha Efecto del agua y el álcali en la purificación de la membrana de celulosa bacteriana de KombuchaEfeito da água e do álcali na purificação da membrana de celulose bacteriana de Kombuchá Celulosa bacterianaKombuchaPurificaciónCristalinidadAguaÁlcali.Celulose bacterianaKombucháPurificaçãoCristalinidadeÁguaAlcalino.Bacterial celluloseKombuchaPurificationCrystallinityWaterAlkali.Bacterial cellulose membrane (BCM) is a biomaterial synthesized by bacteria of the genus Gluconocetobacter hansenii with a higher degree of purity than plant cellulose. The commonly used raw material for manipulating bacterial cellulose is kombucha, a beverage consumed by a vast population around the world that promises health benefits. The beverage is composed of tea species Camellia sinenses and a carbon source, refined sucrose, and a starter culture of bacteria and yeast with 10% fermented tea (starter tea) to activate the fermentative process. The Kombucha’s bacterial cellulose membranes (KBCM) are formed over 7 to 10 days on the surface of the fermented product and have the appearance of a gelatinous membrane, this being the by-product of interest. In this work, the objective was to obtain the membrane composed of cellulose via Kombucha and purify it to obtain crystalline cellulose. The purification was performed with distilled water and 0.5M NaOH sodium hydroxide solution to remove residues from the fermentation, successfully removing sugars and bacteria. At the end of the experiments, a lighter film was obtained with coloration close to white, and comparative analyses were performed to verify the structural chemical composition, crystallinity, and morphology of the samples by techniques FTIR, DRX, and SEM, respectively. Then, once the biomaterial was purified, the range of applications expanded to several products to meet the biomedical area, sustainable packaging, and even the fashion industry.La membrana de celulosa bacteriana (BCM) es un biomaterial sintetizado por bacterias del género Gluconocetobacter hansenii con un grado de pureza superior a la celulosa vegetal. La materia prima usada para manipular la celulosa bacteriana es la kombucha, una bebida consumida por una vasta población en todo el mundo que promete beneficios para la salud. La bebida se compone de la especie de té Camellia sinenses y una fuente de carbono, sacarosa refinada y un cultivo iniciador de bacterias y levadura con té fermentado al 10% (té iniciador) para activar el proceso fermentativo. Las membranas de celulosa bacteriana de Kombucha (KBCM) se forman durante 7 a 10 días en la superficie del producto fermentado y tienen la apariencia de una membrana gelatinosa, siendo este el subproducto de interés. En este trabajo, el objetivo fue obtener la membrana compuesta de celulosa vía Kombucha y purificarla para obtener celulosa cristalina. La purificación se realizó con agua destilada y solución de hidróxido de sodio NaOH 0,5 M para eliminar los residuos de la fermentación, eliminando con éxito azúcares y bacterias. Al finalizar los experimentos, se obtuvo una película más clara con coloración cercana al blanco, y se realizaron análisis comparativos para verificar la composición química estructural, cristalinidad y morfología de las muestras técnicas FTIR, DRX y SEM, respectivamente. Luego, una vez purificado el biomaterial, la gama de aplicaciones se expandió a varios productos para cubrir el área biomédica, el empaque sustentable e incluso la industria de la moda.A membrana de celulose bacteriana (BCM) é um biomaterial sintetizado por bactérias do gênero Gluconocetobacter hansenii com maior grau de pureza que a celulose vegetal. A matéria-prima comumente utilizada para a manipulação da celulose bacteriana é o kombuchá, bebida consumida por uma vasta população em todo o mundo que promete benefícios à saúde. A bebida é composta por chás da espécie Camellia sinenses e uma fonte de carbono, sacarose refinada, e uma cultura inicial de bactérias e leveduras com 10% de chá fermentado (chá inicial) para ativar o processo fermentativo. As membranas de celulose bacteriana (KBCM) do Kombuchá são formadas ao longo de 7 a 10 dias na superfície do produto fermentado e têm a aparência de uma membrana gelatinosa, sendo este o subproduto de interesse. Neste trabalho, o objetivo foi produzir a membrana composta de celulose via Kombuchá e purificá-la para obter a celulose cristalina. A purificação foi realizada com água destilada e solução de hidróxido de sódio NaOH 0,5M para remoção dos resíduos da fermentação, com sucesso na remoção de açúcares e bactérias. Ao final dos experimentos, foi obtido um filme mais claro com coloração próxima ao branco, e análises comparativas foram realizadas para verificar a composição química estrutural, cristalinidade e morfologia das amostras pelas técnicas FTIR, DRX e SEM, respectivamente. Depois, uma vez purificado o biomaterial, o leque de aplicações se expandiu para diversos produtos para atender a área biomédica, embalagens sustentáveis e até mesmo a indústria da moda.Research, Society and Development2021-12-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2326710.33448/rsd-v10i15.23267Research, Society and Development; Vol. 10 No. 15; e526101523267Research, Society and Development; Vol. 10 Núm. 15; e526101523267Research, Society and Development; v. 10 n. 15; e5261015232672525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/23267/20561Copyright (c) 2021 Letícia Pereira dos Santos Barbosa de Sousa; Priscila Maria Sarmeiro Correa Marciano Leite; Angela Aparecida Vieira; Anderson Carlos Faria; Lucia Vieirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSousa, Letícia Pereira dos Santos Barbosa de Leite, Priscila Maria Sarmeiro Correa Marciano Vieira, Angela AparecidaFaria, Anderson Carlos Vieira, Lucia2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/23267Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:11.872022Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
Efecto del agua y el álcali en la purificación de la membrana de celulosa bacteriana de Kombucha
Efeito da água e do álcali na purificação da membrana de celulose bacteriana de Kombuchá
title Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
spellingShingle Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
Sousa, Letícia Pereira dos Santos Barbosa de
Celulosa bacteriana
Kombucha
Purificación
Cristalinidad
Agua
Álcali.
Celulose bacteriana
Kombuchá
Purificação
Cristalinidade
Água
Alcalino.
Bacterial cellulose
Kombucha
Purification
Crystallinity
Water
Alkali.
title_short Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
title_full Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
title_fullStr Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
title_full_unstemmed Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
title_sort Effect of water and alkali on purification bacterial cellulose membrane from Kombucha
author Sousa, Letícia Pereira dos Santos Barbosa de
author_facet Sousa, Letícia Pereira dos Santos Barbosa de
Leite, Priscila Maria Sarmeiro Correa Marciano
Vieira, Angela Aparecida
Faria, Anderson Carlos
Vieira, Lucia
author_role author
author2 Leite, Priscila Maria Sarmeiro Correa Marciano
Vieira, Angela Aparecida
Faria, Anderson Carlos
Vieira, Lucia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Sousa, Letícia Pereira dos Santos Barbosa de
Leite, Priscila Maria Sarmeiro Correa Marciano
Vieira, Angela Aparecida
Faria, Anderson Carlos
Vieira, Lucia
dc.subject.por.fl_str_mv Celulosa bacteriana
Kombucha
Purificación
Cristalinidad
Agua
Álcali.
Celulose bacteriana
Kombuchá
Purificação
Cristalinidade
Água
Alcalino.
Bacterial cellulose
Kombucha
Purification
Crystallinity
Water
Alkali.
topic Celulosa bacteriana
Kombucha
Purificación
Cristalinidad
Agua
Álcali.
Celulose bacteriana
Kombuchá
Purificação
Cristalinidade
Água
Alcalino.
Bacterial cellulose
Kombucha
Purification
Crystallinity
Water
Alkali.
description Bacterial cellulose membrane (BCM) is a biomaterial synthesized by bacteria of the genus Gluconocetobacter hansenii with a higher degree of purity than plant cellulose. The commonly used raw material for manipulating bacterial cellulose is kombucha, a beverage consumed by a vast population around the world that promises health benefits. The beverage is composed of tea species Camellia sinenses and a carbon source, refined sucrose, and a starter culture of bacteria and yeast with 10% fermented tea (starter tea) to activate the fermentative process. The Kombucha’s bacterial cellulose membranes (KBCM) are formed over 7 to 10 days on the surface of the fermented product and have the appearance of a gelatinous membrane, this being the by-product of interest. In this work, the objective was to obtain the membrane composed of cellulose via Kombucha and purify it to obtain crystalline cellulose. The purification was performed with distilled water and 0.5M NaOH sodium hydroxide solution to remove residues from the fermentation, successfully removing sugars and bacteria. At the end of the experiments, a lighter film was obtained with coloration close to white, and comparative analyses were performed to verify the structural chemical composition, crystallinity, and morphology of the samples by techniques FTIR, DRX, and SEM, respectively. Then, once the biomaterial was purified, the range of applications expanded to several products to meet the biomedical area, sustainable packaging, and even the fashion industry.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-02
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23267
10.33448/rsd-v10i15.23267
url https://rsdjournal.org/index.php/rsd/article/view/23267
identifier_str_mv 10.33448/rsd-v10i15.23267
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23267/20561
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 15; e526101523267
Research, Society and Development; Vol. 10 Núm. 15; e526101523267
Research, Society and Development; v. 10 n. 15; e526101523267
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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