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.

康普茶饮料的细菌和酵母共生群落 (SCOBY) 会产生一层由细菌纤维素组成的漂浮膜，这是一种独特的生物基材料。在这项工作中，康普茶发酵在六种不同的草药浸液中进行，SCOBY 能够在其中合成纤维素薄膜。红茶和绿茶、马黛茶、薰衣草、牛至和茴香加入蔗糖 (100 g/l) 的浸液用作培养基。在所有文化中，电影制作在 21 天后达到最大值。产量转化率、过程生产率和抗氧化活性被量化。基于电子显微镜、量热和机械性能以及水合行为确定薄膜的宏观和微观特征。由于植物多酚，来自马黛茶的天然薄膜具有显着的抗氧化活性，可抑制 93 ± 4% 的自由基，可防止食物氧化。结果表明，薄膜保留了天然生物活性物质，保留了重要的物理化学特性，这对于开发活性材料至关重要。