{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T13:00:01Z","timestamp":1785416401878,"version":"3.56.0"},"reference-count":56,"publisher":"Faculty of Food Technology and Biotechnology - University of Zagreb","issue":"2","license":[{"start":{"date-parts":[[2019,10,1]],"date-time":"2019-10-01T00:00:00Z","timestamp":1569888000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.ftb.com.hr\/info-for-authors\/oa-copyright-and-archiving"}],"funder":[{"id":[{"id":"https:\/\/ror.org\/03swz6y49","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Technol. Biotechnol."],"abstract":"<jats:p>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. \n\tExperimental 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.\n\tResults 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\u00b151) 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.\n\tNovelty 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).<\/jats:p>","DOI":"10.17113\/ftb.64.02.26.8999","type":"journal-article","created":{"date-parts":[[2026,1,2]],"date-time":"2026-01-02T12:45:18Z","timestamp":1767357918000},"page":"149","source":"Crossref","is-referenced-by-count":0,"title":["Bacterial Cellulose Powder from Tropical Fruit Byproducts: Characterization and Application in Smoothies"],"prefix":"10.17113","volume":"64","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0480-3367","authenticated-orcid":false,"given":"Rafael","family":"Sousa Cruz","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03srtnf24","id-type":"ROR","asserted-by":"publisher"}],"name":"Federal University of Cear\u00e1"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3008-7632","authenticated-orcid":false,"given":"Giovana","family":"Matias do Prado","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03srtnf24","id-type":"ROR","asserted-by":"publisher"}],"name":"Federal University of Cear\u00e1"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7005-6227","authenticated-orcid":false,"given":"Paulo Henrique","family":"Machado de Sousa","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03srtnf24","id-type":"ROR","asserted-by":"publisher"}],"name":"Federal University of Cear\u00e1"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1849-5403","authenticated-orcid":false,"given":"N\u00e1gila Maria","family":"Pontes Silva Ricardo","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03srtnf24","id-type":"ROR","asserted-by":"publisher"}],"name":"Federal University of Cear\u00e1"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2756-1820","authenticated-orcid":false,"given":"D\u00e9bora Hellen","family":"Almeida de Brito","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03srtnf24","id-type":"ROR","asserted-by":"publisher"}],"name":"Federal University of Cear\u00e1"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4924-2882","authenticated-orcid":false,"given":"Francisco Ernani","family":"Alves Magalh\u00e3es","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02rxkjh73","id-type":"ROR","asserted-by":"publisher"}],"name":"Natural Products & Technologies (Brazil)"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0146-0781","authenticated-orcid":false,"given":"J\u00e9ssica","family":"Azevedo Furtado","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03srtnf24","id-type":"ROR","asserted-by":"publisher"}],"name":"Federal University of Cear\u00e1"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7302-401X","authenticated-orcid":false,"given":"Larissa","family":"Morais Ribeiro da Silva","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03srtnf24","id-type":"ROR","asserted-by":"publisher"}],"name":"Federal University of Cear\u00e1"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"6678","published-online":{"date-parts":[[2026,1,2]]},"reference":[{"key":"ref0","doi-asserted-by":"crossref","unstructured":"<jrn>1. Miranda JF, Ruiz LF, Silva CB, Uekane TM, Silva KA, Gonzalez AGM, et al. Kombucha: A review on substrates, regulations, composition and biological properties. J Food Sci. 2022;87(2):503\u201327. https:\/\/doi.org\/10.1111\/1750-3841.16029 PubMed<\/jrn>","DOI":"10.1111\/1750-3841.16029"},{"key":"ref1","doi-asserted-by":"crossref","unstructured":"<jrn>2. Abaci N, Deniz FSS, Orhan IE. Kombucha \u2013 An ancient fermented beverage with desired bioactivities: A narrowed review. Food Chem X. 2022;14:100302. https:\/\/doi.org\/10.1016\/j.fochx.2022.100302 PubMed<\/jrn>","DOI":"10.1016\/j.fochx.2022.100302"},{"key":"ref2","doi-asserted-by":"crossref","unstructured":"<jrn>3. Jayabalan R, Malba\u0161a RV, Lon\u010dar ES, Vitas JS, Sathishkumar M. A review on kombucha tea\u2014Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Compr Rev Food Sci Food Saf. 2014;13(4):538\u201350. https:\/\/doi.org\/10.1111\/1541-4337.12073 PubMed<\/jrn>","DOI":"10.1111\/1541-4337.12073"},{"key":"ref3","doi-asserted-by":"crossref","unstructured":"<jrn>4. Leal JM, Su\u00e1rez LV, Jayabalan R, Oros JH, Escalante-Aburto A. A review on health benefits of kombucha nutritional compounds and metabolites. CYTA J Food. 2018;16(1):390\u20139. https:\/\/doi.org\/10.1080\/19476337.2017.1410499<\/jrn>","DOI":"10.1080\/19476337.2017.1410499"},{"key":"ref4","doi-asserted-by":"crossref","unstructured":"<jrn>5. Coelho RMD, de Almeida AL, do Amaral RQG, da Mota RN, de Sousa PHM. Kombucha [Review]. Int J Gastron Food Sci. 2020;22:100272. https:\/\/doi.org\/10.1016\/j.ijgfs.2020.100272<\/jrn>","DOI":"10.1016\/j.ijgfs.2020.100272"},{"key":"ref5","doi-asserted-by":"crossref","unstructured":"<jrn>6. da Silva MM, de Souza AC, Faria ER, Molina G, Andrade Neves N, Morais HA, et al. Use of kombucha SCOBY and commercial yeast as inoculum for the elaboration of a novel beer. Fermentation (Basel). 2022;8(12):748. https:\/\/doi.org\/10.3390\/fermentation8120748<\/jrn>","DOI":"10.3390\/fermentation8120748"},{"key":"ref6","doi-asserted-by":"crossref","unstructured":"<jrn>7. Tsilo PH, Basson AK, Ntombela ZG, Dlamini NG, Pullabhotla RVSR. Biosynthesis and characterization of copper nanoparticles using a bioflocculant produced by a yeast Pichia kudriavzevii isolated from kombucha tea SCOBY. Appl Nano. 2023;4(3):226\u201339. https:\/\/doi.org\/10.3390\/applnano4030013<\/jrn>","DOI":"10.3390\/applnano4030013"},{"key":"ref7","doi-asserted-by":"crossref","unstructured":"<jrn>8. Filho AALA, de Sousa PHM, Vieira IGP, Fernandes VB, Cunha FET, Magalhaes FEA, da Silva LMR. Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.). Int J Gastron Food Sci. 2023;33:100778. https:\/\/doi.org\/10.1016\/j.ijgfs.2023.100778<\/jrn>","DOI":"10.1016\/j.ijgfs.2023.100778"},{"key":"ref8","doi-asserted-by":"crossref","unstructured":"<jrn>9. Freitas A, Sousa P, Wurlitzer N. Alternative raw materials in kombucha production. Int J Gastron Food Sci. 2022;30:100594. https:\/\/doi.org\/10.1016\/j.ijgfs.2022.100594<\/jrn>","DOI":"10.1016\/j.ijgfs.2022.100594"},{"key":"ref9","doi-asserted-by":"crossref","unstructured":"<jrn>10. Miglioranza MV, Lodi KZ, Minello L, Aver I, Magrini FE, Paesi S, Branco CS. Innovative applications based on agro-industrial residues of pitahaya for improving antioxidant and biological performance in kombuchas. Food Biosci. 2024;61:104780. https:\/\/doi.org\/10.1016\/j.fbio.2024.104780<\/jrn>","DOI":"10.1016\/j.fbio.2024.104780"},{"key":"ref10","doi-asserted-by":"crossref","unstructured":"<jrn>11. Waszkiewicz M, Sok\u00f3\u0142-\u0141\u0119towska A, Pa\u0142czy\u0144ska A, Kucharska AZ. Fruit smoothies enriched in a honeysuckle berry extract \u2013 An innovative product with health-promoting properties. Foods. 2023;12(19):3667. https:\/\/doi.org\/10.3390\/foods12193667 PubMed<\/jrn>","DOI":"10.3390\/foods12193667"},{"key":"ref11","doi-asserted-by":"crossref","unstructured":"<jrn>12. Gil KA, Nowicka P, Wojdy\u0142o A, Serreli G, Deiana M, Tuberoso CIG. Antioxidant activity and inhibition of digestive enzymes of new strawberry tree fruit\/apple smoothies. Antioxidants. 2023;12(4):805. https:\/\/doi.org\/10.3390\/antiox12040805 PubMed<\/jrn>","DOI":"10.3390\/antiox12040805"},{"key":"ref12","doi-asserted-by":"crossref","unstructured":"<jrn>13. Gil KA, Nowicka P, Wojdy\u0142o A, Tuberoso CIG. Investigation into polyphenol profile and biological activities of enriched persimmon\/apple smoothies during storage. Foods. 2023;12(17):3248. https:\/\/doi.org\/10.3390\/foods12173248 PubMed<\/jrn>","DOI":"10.3390\/foods12173248"},{"key":"ref13","doi-asserted-by":"crossref","unstructured":"<jrn>14. Alsubhi NH, Al-Quwaie DA, Alrefaei GI, Alharbi M, Binothman N, Aljadani M, et al. Pomegranate pomace extract with antioxidant, anticancer, antimicrobial, and antiviral activity enhances the quality of strawberry-yogurt smoothie. Bioengineering. 2022;9(12):735. https:\/\/doi.org\/10.3390\/bioengineering9120735 PubMed<\/jrn>","DOI":"10.3390\/bioengineering9120735"},{"key":"ref14","unstructured":"<jrn>15. da Silva MBL, Ramos AM. Composi\u00e7\u00e3o qu\u00edmica, textura e aceita\u00e7\u00e3o sensorial de doces em massa elaborados com polpa de banana e banana integral (Chemical composition, texture and sensory acceptance of pulp banana marmalade and whole banana marmalade). Rev Ceres. 2009;56(5):551\u20134. (in Portuguese)<\/jrn>"},{"key":"ref15","doi-asserted-by":"crossref","unstructured":"<jrn>16. Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, et al. Valorization of fruit waste for bioactive compounds and their applications in the food industry. Foods. 2023;12(3):556. https:\/\/doi.org\/10.3390\/foods12030556 PubMed<\/jrn>","DOI":"10.3390\/foods12030556"},{"key":"ref16","doi-asserted-by":"crossref","unstructured":"<jrn>17. Nunes MA, Costa ASG, Barreira JCN, Vinha AF, Alves RC, Rocha A, Oliveira MBPP. How functional foods endure throughout the shelf storage? Effects of packaging materials and formulation on the quality parameters and bioactivity of smoothies. LWT \u2013 Food Sci Technol. 2016;65:70\u20138. https:\/\/doi.org\/10.1016\/j.lwt.2015.07.061<\/jrn>","DOI":"10.1016\/j.lwt.2015.07.061"},{"key":"ref17","doi-asserted-by":"crossref","unstructured":"<jrn>18. Andrade BA, Perius DB, de Mattos NV, de Mello Luvielmo M, Mellado MS. Produ\u00e7\u00e3o de farinha de banana verde (Musa spp.) para aplica\u00e7\u00e3o em p\u00e3o de trigo integral (Production of unripe banana flour (Musa spp.) for application in whole wheat bread). Braz J Food Technol. 2018;21:e2016055 (in Portuguese). https:\/\/doi.org\/10.1590\/1981-6723.5516<\/jrn>","DOI":"10.1590\/1981-6723.5516"},{"key":"ref18","unstructured":"<other>19. M\u00e9todos f\u00edsico-qu\u00edmicos para an\u00e1lises de alimentos (Physicochemical methods for food analysis). S\u00e3o Paulo, Brazil: Instituto Adolfo Lutz (IAL); 2008 (in Portuguese).<\/other>"},{"key":"ref19","unstructured":"<bok>20. Strohecker R, Henning HM. An\u00e1lises de vitaminas: M\u00e9todos comprovados (Vitamin analysis: Proven methods). Madrid, Spain: Paz Montalvo; 1967 (in Spanish).<\/bok>"},{"key":"ref20","doi-asserted-by":"crossref","unstructured":"<jrn>21. Fontes V, Pereira DC, Pupin B, Sakane KK. Aplica\u00e7\u00e3o de espectroscopia no infravermelho: Como ferramenta para an\u00e1lise quantitativa de or\u00e9gano (Application of infrared spectroscopy: As tool for quantitative analysis of oregano). Rev Univap. 2020;26(51);15\u201325 (in Portuguese). https:\/\/doi.org\/10.18066\/revistaunivap.v26i51.2451<\/jrn>","DOI":"10.18066\/revistaunivap.v26i51.2451"},{"key":"ref21","unstructured":"<edb>22. Eaton AD, Franson MAH, editors. Standard Methods for the Examination of Water and Wastewater. Washington, DC, USA: American Public Health Association (APHA), American Water Works Association (AWWA) and Water Environment Federation (WEF); 2005.<\/edb>"},{"key":"ref22","doi-asserted-by":"crossref","unstructured":"<jrn>23. Nero LA, Beloti V, Barros MAF, Ortolani MBT, Tamanini R, Franco BDGM. Comparison of Petrifilm aerobic count plates and de Man-Rogosa-Sharpe agar for enumeration of lactic acid bacteria. J Rapid Methods Autom Microbiol. 2006;14(3):249\u201357. https:\/\/doi.org\/10.1111\/j.1745-4581.2006.00050.x<\/jrn>","DOI":"10.1111\/j.1745-4581.2006.00050.x"},{"key":"ref23","doi-asserted-by":"crossref","unstructured":"<jrn>24. Kim DH, Chon JW, Kim H, Seo KH. Development of a novel selective medium for the isolation and enumeration of acetic acid bacteria from various foods. Food Control. 2019;106:106717. https:\/\/doi.org\/10.1016\/j.foodcont.2019.106717<\/jrn>","DOI":"10.1016\/j.foodcont.2019.106717"},{"key":"ref24","doi-asserted-by":"crossref","unstructured":"<jrn>25. Magalh\u00e3es FEA, Sousa C\u00c1PB, Santos SAAR, Menezes RB, Batista FLA, Abreu AO, et al. Adult zebrafish (Danio rerio): An alternative behavioral model of formalin-induced nociception. Zebrafish. 2017;14(5):422\u20139. https:\/\/doi.org\/10.1089\/zeb.2017.1436 PubMed<\/jrn>","DOI":"10.1089\/zeb.2017.1436"},{"key":"ref25","doi-asserted-by":"crossref","unstructured":"<jrn>26. Ahmad F, Richardson MK. Exploratory behaviour in the open field test adapted for larval zebrafish: Impact of environmental complexity. Behav Processes. 2013;92:88\u201398. https:\/\/doi.org\/10.1016\/j.beproc.2012.10.014 PubMed<\/jrn>","DOI":"10.1016\/j.beproc.2012.10.014"},{"key":"ref26","doi-asserted-by":"crossref","unstructured":"<jrn>27. Collymore C, Rasmussen S, Tolwani RJ. Gavaging adult zebrafish. J Vis Exp. 2013;78:e50691. https:\/\/doi.org\/10.3791\/50691 PubMed<\/jrn>","DOI":"10.3791\/50691-v"},{"key":"ref27","unstructured":"<eref>28. Organization for Economic Co-operation and Development (OECD). Guideline for the testing of chemicals: Fish, acute toxicity test. Paris, France: OECD; 1992. Available from: http:\/\/www.oecd.org\/chemicalsafety\/risk-assessment\/1948241.pdf.<\/eref>"},{"key":"ref28","doi-asserted-by":"crossref","unstructured":"<jrn>29. Huang Y, Zhang J, Han X, Huang T. The use of zebrafish (Danio rerio) behavioral responses in identifying sublethal exposures to deltamethrin. Int J Environ Res Public Health. 2014;11(4):3650\u201360. https:\/\/doi.org\/10.3390\/ijerph110403650 PubMed<\/jrn>","DOI":"10.3390\/ijerph110403650"},{"key":"ref29","unstructured":"<jrn>30. Arellano-Aguilar O, Sol\u00eds-\u00c1ngeles S, Serrano-Garc\u00eda L, Morales-Sierra E, M\u00e9ndez-Serrano A, Montero-Montoya R. Use of the Zebrafish embryos toxicity test for risk assessment purpose: Case study. J Fishscicom. 2015;9(4):52\u201362.<\/jrn>"},{"key":"ref30","unstructured":"<eref>31. Brookfield Engineering Laboratories. R\/S Plus Rheometer \u2013 Operating Instructions. Middleboro, MA, USA: Brookfield Engineering; 2004. Available from: https:\/\/www.brookfieldengineering.com.<\/eref>"},{"key":"ref31","unstructured":"<eref>32. STATISTICA, v. 7.0, StatSoft Inc, Tulsa, OK, USA; 2004. Available from: https:\/\/www.statsoft.com.<\/eref>"},{"key":"ref32","unstructured":"<eref>33. Microsoft Excel. v. 2015, Microsoft Corp., Redmond, WA, USA; 2015. Available from: https:\/\/www.microsoft.com.<\/eref>"},{"key":"ref33","unstructured":"<jrn>34. Goh WN, Rosma A, Kaur B, Fazilah A, Karim AA, Bhat R. Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (kombucha). Int Food Res J. 2012;19(1):153\u20138.<\/jrn>"},{"key":"ref34","doi-asserted-by":"crossref","unstructured":"<jrn>35. Silva CFG, Santos FL, Santana LRR, Silva MVL, Concei\u00e7\u00e3o TA. Development and characterization of a soymilk kefir-based functional beverage. Food Sci Technol. 2018;38(3):543\u201350. https:\/\/doi.org\/10.1590\/1678-457x.10617<\/jrn>","DOI":"10.1590\/1678-457x.10617"},{"key":"ref35","unstructured":"<bok>36. Minist\u00e9rio da Agricultura. Pecu\u00e1ria e Abastecimento (MAPA). Instru\u00e7\u00e3o Normativa a MAPA n. 41, de 17 de setembro de 2019. Estabelece o Padr\u00e3o de Identidade e Qualidade da kombucha em todo o territ\u00f3rio nacional (Normative Instruction MAPA No. 41, of September 17, 2019: Standards for identity and quality of kombucha). Brasilia, Brazil: Official Gazette of the Union Ed. 181, Section 1, p. 13; 2019.<\/bok>"},{"key":"ref36","unstructured":"<eref>37. Resolu\u00e7\u00e3o - RE n\u00ba 01, de 29 de julho de 2005. Guia para a realiza\u00e7\u00e3o de estudos de estabilidade (Resolution \u2013 RE No. 1, of July 29, 2005. Guidelines for conducting stability studies). Bras\u00edlia, Brazil: National Health Surveillance Agency (ANVISA); 2005 (in Portuguese). Available from: https:\/\/bvsms.saude.gov.br\/bvs\/saudelegis\/anvisa\/2005\/res0001_29_07_2005.html.<\/eref>"},{"key":"ref37","doi-asserted-by":"crossref","unstructured":"<jrn>38. Souza LFS, Domingos LF, Farias VL, Luzia DMM. Avalia\u00e7\u00e3o f\u00edsico-qu\u00edmica e estabilidade do \u00e1cido asc\u00f3rbico em sucos de frutas comercializados no munic\u00edpio de Frutal, Minas Gerais (Evaluation physical-chemical and stability of ascorbic acid in fruit juices marketed in city of Frutal, Minas Gerais, Brazil). Rev Verde Agroecologia Desenvolv Sustent. 2017;12(4):791\u20137 (in Portuguese). https:\/\/doi.org\/10.18378\/rvads.v12i4.4184<\/jrn>","DOI":"10.18378\/rvads.v12i4.4184"},{"key":"ref38","doi-asserted-by":"crossref","unstructured":"<jrn>39. C\u00e2mara GB, Prado GM, Sousa PHM, Lima ARN, Souza Oliveira L, Furtado JA, et al. Potential applicability of fruit co-products in the development of kombucha fermented beverages: A review study. Res Soc Dev. 2022;11(5):e33811525846. https:\/\/doi.org\/10.33448\/rsd-v11i5.25846<\/jrn>","DOI":"10.33448\/rsd-v11i5.25846"},{"key":"ref39","doi-asserted-by":"crossref","unstructured":"<jrn>40. Moraes LS, Bender S, Kottwitz LBM. Determina\u00e7\u00e3o composicional de amostras de kombuchas acrescidas de polpas de frutas (Compositional determination of kombucha samples added with fruit pulp). Fag J Health. 2020;2(2):252\u20138. (in Portuguese) https:\/\/doi.org\/10.35984\/fjh.v2i2.213<\/jrn>","DOI":"10.35984\/fjh.v2i2.213"},{"key":"ref40","unstructured":"<eref>41. Tabela brasileira de composi\u00e7\u00e3o de alimentos - TACO (Brazilian table of food composition). Campinas, SP, Brazil: NEPA\u2013UNICAMP; 2011. Available from: https:\/\/www.gov.br\/agricultura\/pt-br\/assuntos\/inspecao\/produtos-vegetal\/legislacao-programas-nacionais-e-seguranca-dos-alimentos-1\/legislacao\/legislacao-vinhos-e-bebidas\/tabela-brasileira-de-composicao-de-alimentos_taco_2011.pdf.<\/eref>"},{"key":"ref41","unstructured":"<jrn>42. Silva BC, Silva F, Michelin DC. Avalia\u00e7\u00e3o da qualidade de amostras de Camellia sinensis (L.) Kuntze (Theaceae) comercializadas no munic\u00edpio de Araras \u2013 SP (Assessment of quality Camellia sinensis (L) Kuntze (Theaceae) marketed in Araras city (SP, Brazil)). Rev Cienc Farm Basica Apl. 2013;34(2):245\u201350. [in Portuguese]<\/jrn>"},{"key":"ref42","unstructured":"<edb>43. Azeredo HMC, Brito ES, Garruti DS. Altera\u00e7\u00f5es qu\u00edmicas em alimentos durante a estocagem (Chemical changes in food during storage). In: Azeredo HMC, editor. Fundamentos de estabilidade de alimentos (Fundamentals of food stability). Bras\u00edlia, DF, Brazil: Embrapa; 2012. pp. 39-77 (in Portuguese).<\/edb>"},{"key":"ref43","doi-asserted-by":"crossref","unstructured":"<jrn>44. Leonarski E, Cesca K, Zanella E, Stambuk BU, Oliveira D, Poletto P. Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material. LWT \u2013 Food Sci Technol. 2021;135:110075. https:\/\/doi.org\/10.1016\/j.lwt.2020.110075<\/jrn>","DOI":"10.1016\/j.lwt.2020.110075"},{"key":"ref44","doi-asserted-by":"crossref","unstructured":"<jrn>45. Dima SO, Panaitescu DM, Orban C, Ghiurea M, Doncea SM, Fierascu RC, et al. Bacterial nanocellulose from side-streams of kombucha beverages production: Preparation and physical-chemical properties. Polymers. 2017;9(8):374. https:\/\/doi.org\/10.3390\/polym9080374 PubMed<\/jrn>","DOI":"10.3390\/polym9080374"},{"key":"ref45","doi-asserted-by":"crossref","unstructured":"<edb>46. Binda S, Ouwehand AC. Lactic acid bacteria for fermented dairy products. In: Vinderola G, Ouwehand A, Salminen S, von Wright A, editors. Lactic acid bacteria. Boca Raton, FL, USA: CRC Press; 2019. pp. 175\u201398. https:\/\/doi.org\/10.1201\/9780429057465-12<\/edb>","DOI":"10.1201\/9780429057465-12"},{"key":"ref46","doi-asserted-by":"crossref","unstructured":"<jrn>47. Meng J, Zhang QX, Lu RR. Surface layer protein from Lactobacillus acidophilus NCFM inhibit intestinal pathogen-induced apoptosis in HT-29 cells. Int J Biol Macromol. 2017;96:766\u201374. https:\/\/doi.org\/10.1016\/j.ijbiomac.2016.12.085 PubMed<\/jrn>","DOI":"10.1016\/j.ijbiomac.2016.12.085"},{"key":"ref47","doi-asserted-by":"crossref","unstructured":"<jrn>48. Kushargina R, Rimbawan R, Dewi M, Damayanthi E. Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea. Food Biosci. 2024;59:104013. https:\/\/doi.org\/10.1016\/j.fbio.2024.104013<\/jrn>","DOI":"10.1016\/j.fbio.2024.104013"},{"key":"ref48","doi-asserted-by":"crossref","unstructured":"<jrn>49. Silva LMR, Lima JSS, Magalh\u00e3es FEA, Campos AR, Ara\u00fajo JIF, Batista FLA, et al. Graviola fruit bar added acerola by-product extract protects against inflammation and nociception in adult zebrafish (Danio rerio). J Med Food. 2020;23(2):173\u201380. https:\/\/doi.org\/10.1089\/jmf.2019.0078 PubMed<\/jrn>","DOI":"10.1089\/jmf.2019.0078"},{"key":"ref49","doi-asserted-by":"crossref","unstructured":"<jrn>50. Lima TMFG, Silva LMR, Sousa PHM, Magalh\u00e3es FE, Ricardo NMPS, Vieira IGP, et al. Bioactive jambu extract (Acmella ciliata) as source of spilanthol for the development of a functional vegetable gelatin. Food Biosci. 2024;61:104706. https:\/\/doi.org\/10.1016\/j.fbio.2024.104706<\/jrn>","DOI":"10.1016\/j.fbio.2024.104706"},{"key":"ref50","doi-asserted-by":"crossref","unstructured":"<jrn>51. Silva FMR, Magalh\u00e3es FEA, Batista FLA, Silva LMR, Ricardo NMPS, Sabino LBS, Figueiredo RW. Microencapsulation of green tea (Camellia sinensis) phenolic extract: Physical-chemical characterization, antimicrobial and toxicological properties. Food Chem Adv. 2023;3:100360. https:\/\/doi.org\/10.1016\/j.focha.2023.100360<\/jrn>","DOI":"10.1016\/j.focha.2023.100360"},{"key":"ref51","doi-asserted-by":"crossref","unstructured":"<jrn>52. Gallina DA, Barbosa PPM, Ormenese RCSC, Garcia AO. Development and characterization of probiotic fermented smoothie beverage. Rev Cienc Agron. 2019;50(3):378\u201386. https:\/\/doi.org\/10.5935\/1806-6690.20190045<\/jrn>","DOI":"10.5935\/1806-6690.20190045"},{"key":"ref52","doi-asserted-by":"crossref","unstructured":"<jrn>53. Onodugo NG, Agbo EC, Ikwumere CM, Onwubuya NP, Nnadi IM, Ezeja EP, Chima B. Nutritional composition and sensory properties of smoothies produced from pineapple (Ananus comosus), watermelon (Citrus lanatus Thumb) and mango (Mangifera indica L). J Fam. Soc Res. 2022;1(2):100\u201312. https:\/\/doi.org\/10.66043\/jfsr.v1i2.27<\/jrn>","DOI":"10.66043\/jfsr.v1i2.27"},{"key":"ref53","doi-asserted-by":"crossref","unstructured":"<edb>54. Sahin S, Sumnu SG. Size, shape, volume, and related physical attributes. In: Physical properties of foods. Food Science Text Series. New York, NY, USA: Springer; 2006. pp. 1-37. https:\/\/doi.org\/10.1007\/0-387-30808-3_1<\/edb>","DOI":"10.1007\/0-387-30808-3_1"},{"key":"ref54","doi-asserted-by":"crossref","unstructured":"<jrn>55. Kido\u0144 M, Uwineza PA. New smoothie products based on pumpkin, banana, and purple carrot as a source of bioactive compounds. Molecules. 2022;27(10):3049. https:\/\/doi.org\/10.3390\/molecules27103049 PubMed<\/jrn>","DOI":"10.3390\/molecules27103049"},{"key":"ref55","doi-asserted-by":"crossref","unstructured":"<jrn>56. Sucita T, Nilawati UA, Latifah R, Mardiana A. Prihantono, Andi A. Organoleptic test smoothies Ambon banana fruit (Musa acuminata) and cantaloupe (Cucumis melo var. cantaloupe). IOP Conf Ser Earth Environ Sci. 2023;1230:012049. https:\/\/doi.org\/10.1088\/1755-1315\/1230\/1\/012049<\/jrn>","DOI":"10.1088\/1755-1315\/1230\/1\/012049"}],"container-title":["Food Technology and Biotechnology"],"original-title":[],"link":[{"URL":"https:\/\/www.ftb.com.hr\/images\/pdfarticles\/2026\/April-June\/FTB-64-149.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.ftb.com.hr\/images\/pdfarticles\/2026\/April-June\/FTB-64-149.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T13:18:39Z","timestamp":1782220719000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.ftb.com.hr\/archives\/1974-bacterial-cellulose-powder-from-tropical-fruit-byproducts-characterization-and-application-in-smoothies"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,2]]},"references-count":56,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2026,3,30]]}},"URL":"https:\/\/doi.org\/10.17113\/ftb.64.02.26.8999","relation":{},"ISSN":["1330-9862","1334-2606"],"issn-type":[{"value":"1330-9862","type":"print"},{"value":"1334-2606","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,2]]},"article-number":"8999"}}