Potency of kombucha SCOBY-derived cellulose for biodegradable and edible film development

The increasing environmental concerns associated with synthetic plastic packaging have accelerated the development of sustainable alternatives. Kombucha-derived symbiotic culture of bacteria and yeast (SCOBY) has emerged as a promising low-cost source of bacterial cellulose (BC) with unique physicochemical properties. This paper highlights the potential of SCOBY-derived BC for biodegradable and edible film applications, functional properties, food applications, and challenges. BC produced during kombucha fermentation exhibits high purity, crystallinity, mechanical strength, and water-holding capacity, making it advantegous to plant-derived cellulose. Various modification strategies, such as plasticization, polymer blending, and incorporation of active compounds, have been explored to improve flexibility, barrier properties, and biofunctionality. SCOBY-based films demonstrate acceptable oxygen barrier properties, good mechanical strength, and potential antimicrobial and antioxidant activities, supporting their application in active and intelligent food packaging systems. However, challenges remain, including high hydrophilicity, variability in SCOBY composition, and limited industrial scalability. Future research should focus on nanocomposite development, process standardization, and integration with circular bioeconomy approaches. Overall, SCOBY-derived BC represents a promising sustainable material for next-generation food packaging, although further optimization and large-scale validation are required.