Active natural-based films for food packaging applications: The combined effect of chitosan and nanocellulose

This work aimed to evaluate the potential of chitosan/cellulose nanocrystals (CNC) films be used as active pads for meat packages prolong its shelf-life and preserve properties over time. Several CNC concentrations (5, 10, 25, 50 wt%) were tested produced by solvent casting. The developed samples characterized ATR-FTIR, TGA, FESEM, XRD. transparency, antimicrobial, barrier mechanical also assessed. Finally, films' ability food was studied in real conditions using chicken meat. incorporation improved thermal stability oxygen while water vapor permeability maintained. An enhancement observed increase tensile strength Young's modulus chitosan/CNC films. These demonstrated bactericidal effect against Gram-positive Gram-negative bacteria fungicidal activity Candida albicans. Lastly, chitosan-based decreased growth Pseudomonas Enterobacteriaceae during first days storage compared commercial membranes, reduced total volatile basic nitrogen (TVB-N), indicating their efficiency retarding meat's spoilage under refrigeration conditions. highlights great natural-based act green alternatives preservation.