Kombucha-Derived Bacterial Cellulose Nanowhisker-Reinforced Electroblown Gelatin/PVA Nanofibrous Mats as Candidate Materials for Sustainable Food Packaging

Abstract

The growing demand for sustainable food packaging materials has accelerated the development of biodegradable alternatives to conventional petroleum-based plastic. This study investigates the reinforcement of electroblown gelatin/polyvinyl alcohol (G-PVA) nanofibrous mats with kombucha-derived bacterial cellulose nanowhiskers (BCNWs) to enhance their mechanical, thermal, and surface properties while promoting the valorization of symbiotic culture of bacteria and yeast (SCOBY) waste. BCNWs were incorporated into the G-PVA matrix at different loadings, and the resulting nanocomposites were characterized using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), tensile testing, and water contact angle measurements. The addition of BCNW significantly improved the tensile strength of the nanofibrous mats, with a maximum increase about 120% compared with neat G-PVA nanofibers. SEM images revealed uniform, bead-free fiber structures at appropriate BCNW concentrations, while FTIR and XRD analyses confirmed effective interactions between the nanowhiskers and the polymer matrix. TGA results indicated enhanced thermal stability at moderate BCNW loadings, whereas excessive BCNW content promoted agglomeration and reduced thermal resistance. Furthermore, the incorporation of BCNWs increased the water contact angle to 144.11 ± 1.45°, demonstrating improved surface hydrophobicity. Overall, kombucha-derived BCNWs effectively reinforced electroblown G-PVA nanofibers, producing biodegradable nanocomposite mats with improved performance and strong potential for sustainable food packaging applications.