Título:	Incorporation of kombucha bacterial cellulose to produce tomato leathers via cast-tape drying.
Autoria:	SOUZA, F. R. de SIMAO, R. D. S. SQUINELLO, D. C. LIMA, L. M. F. LAURINDO, J. B. VALENCIA, G. A.
Afiliação:	FERNANDO RIBEIRO DE SOUZA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; RAQUEL DA SILVA SIMAO, CPAA; DIEGO CASTRO SQUINELLO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; LUISA MARIA FIGUEIREDO LIMA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; JOÃO BORGES LAURINDO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; GERMÁN AYALA VALENCIA, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Ano de publicação:	2026
Referência:	Journal of Food Process Engineering, v. 49, n. 5, e70491, May 2026.
Conteúdo:	Bacterial cellulose from kombucha production is a by-product with a slight sour taste and potential food applications. The current research aimed to produce tomato leathers by cast-tape drying (CTD) incorporating kombucha bacterial cellulose (KBC), specifically investigating its impact on rheological properties, drying performance, and product physicochemical properties and acceptability. Tomato leathers were dried using a Teflon support at 98°C and air velocity of 1.0±0.1ms−1 with a relative humidity of 60% and a temperature of 24.5°C. The substitution of tomato puree by KBC (1%–2% w/w) increased the viscosity of systems, yet it still allowed uniform spreading during the CTD process. However, the drying time increased from 7 to 9min when KBC was added to the tomato puree. Tomato leathers showed homogeneous aspects and were completely soluble in water. Furthermore, the substitution of tomato puree by KBC did not modify the antioxidant properties (DPPH inhibition around 20%) of tomato leathers and reconstituted leather acceptability (mean score of approximately 6) due to KBC's antioxidant properties and its similar sour taste to tomato puree, respectively. These results demonstrated that KBC can be used as a natural additive in tomato leathers without altering their functional properties and acceptability.
Thesagro:	Tomate
NAL Thesaurus:	Solanum lycopersicum
Palavras-chave:	Kombucha bacterial cellulose
Digital Object Identifier:	https://doi.org/10.1111/jfpe.70491
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPAA)