Bacterial Nanocellulose Grafted in Yeast Films: The Influence of Plasticizer and Emulsifier Concentration on Film Properties

A new generation of food packaging materials, centered on green solutions, is currently being developed in labs basing these materials on underused secondary industrial food by-products which have the ability to reduce the amount of petroleum-based packaging generated in order to minimize environmental harm and food by-products while ensuring food quality and safety. This study presents a sustainable biopolymeric combination based on bacterial nanocellulose grafted in yeast films, its potential to improve matrices properties, and the influence of plasticizer and emulsifier concentrations on mechanical properties, volatile fingerprint, and antimicrobial activity of films. Yeast films with 1.00% glycerol and 1.00% Tween 80, functionalized with a 2.00% mixture of cinnamon–lavender essential oils and with 2.00% bacterial cellulose produced from SCOBY presented improved mechanical properties compared to the control and exerted antipathogenic activity against Listeria monocytogens, Staphylococcus aureus, and Escherichia coli. Yeast films with grafted bacterial cellulose could be a sustainable food packaging solution for future applications.