Eco-friendly electrospun fibers from marshmallow root mucilage and polyvinyl Alcohol: Enhanced performance for sustainable applications

Marshmallow root (Althaea officinalis L.) mucilage holds promise for enhancing biopolymer-based materials due to its multifunctional properties. However, its electro-spinnability and potential for forming nanofibers remain underexplored. This study addresses this gap by investigating the electro-spinnability of marshmallow root mucilage blended with polyvinyl alcohol (PVA) and evaluating the effects on the mechanical, thermal, and structural properties of the resulting fibers. Blends with PVA-to-mucilage ratios of 3:1, 6:1, and 7:1 were studied, alongside a blank PVA solution as a control. Electrospinning was conducted under controlled conditions, and various characterization methods were applied. The 7:1 ratio showed optimal performance, yielding uniform, bead-free fibers with an average diameter of 0.20 ± 0.03 μm. The inclusion of mucilage improved solution viscosity, conductivity, and surface tension, which contributed to enhanced fiber formation. FTIR spectroscopy confirmed the formation of hydrogen bonds between functional groups of PVA and mucilage, suggesting good molecular compatibility. XRD analysis revealed enhanced crystallinity and a more ordered molecular structure in the 7:1 sample. DSC results demonstrated improved thermal stability, with higher onset and peak degradation temperatures. Mechanical testing confirmed significant improvements in tensile strength (14.71 ± 2.24 MPa) and elongation at break (6.72 ± 2.40 %) in the 7:1 sample compared to the control. These improvements are supported by SEM observations, which revealed smoother fiber surfaces and more uniform morphologies. The findings highlight marshmallow root mucilage as a sustainable and functional biopolymer additive that enhances the performance of electrospun fibers, making them suitable for applications in food packaging, biomedical scaffolds, and other eco-friendly material developments.