Antioxidant and antimicrobial modified cellulose nanofibers for food applications

Cellulose nanofibers (CNF) are renewable, biodegradable, and non-toxic biopolymers; however, they have not been widely adopted as an additive by the food industry. In this study, CNF functionality was improved through chemical modification. Antioxidant antimicrobial were produced esterification of with phenolic acids. esterified vanillic or cinnamic acid using two different esterifying agents: thionyl chloride 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC). Modified fibers from four treatments evaluated for their structural properties, antioxidant thermal stability, dispersibility properties. Both agents successfully fibers. Vanillic modified showed better activity (70% DPPH radical scavenging activity) than (10% activity). contrast, against Staphylococcus epidermidis. Thermal stability depended on agent utilized; use (DTG max 260.19 ± 1.38 °C) significantly (p < 0.05) reduced while EDC 326.09 0.49 did not. When added to a model (canola oil), significant effect lipid oxidation during storage depending type fiber used observed. compared CNF, oxidative canola oil These results suggest that acids can impart additives potential prolong shelf life foods.