Antibacterial Food Packaging with Chitosan and Cellulose Blends for Food Preservation

With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation and optimization of multifunctional natural and renewable antibacterial packaging materials have become an important trend. This article aims...

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Published inPolymers Vol. 17; no. 13; p. 1850
Main Authors Qu, Tengfei, Wang, Xiaowen, Zhang, Fengchun
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 02.07.2025
MDPI
Subjects
Antibacterial agents
Antibacterial materials
Antimicrobial agents
Antioxidants
Bacteria
Biopolymers
Bread
Cellulose
Chitosan
Composite materials
Dairy industry
Dairy products
Environmental impact
Fisheries
Food
Food contamination & poisoning
Food packaging
Food preservation
Food products
Food quality
Food safety
Food waste
Fruits
Intelligent manufacturing systems
Meat quality
Microorganisms
Mixtures
Moisture content
Oxidation
Polysaccharides
Renewable resources
Review
Sustainable development
United Kingdom
chitosan
food packaging
cellulose
food preservation
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Abstract With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation and optimization of multifunctional natural and renewable antibacterial packaging materials have become an important trend. This article aims to explore the development of chitosan–cellulose composite materials with good antibacterial properties and promote the widespread application of chitosan and cellulose in food packaging materials. Combining various natural polysaccharide polymers, we discuss the application of chitosan cellulose in meat, dairy products, fruits and vegetables, and fishery products. Meanwhile, we explore their antibacterial and antioxidant behaviors during their use as food packaging materials. This provides a reference for effectively improving the performance of modified chitosan and cellulose food packaging materials in the future. Based on the above explanation, we analyzed the advantages and disadvantages of modified chitosan and cellulose and looked forward to the future development trends of chitosan and cellulose blend films in food preservation. Chitosan–cellulose blends not only have important prospects in food packaging and preservation applications, but can also be combined with intelligent manufacturing to enhance their food preservation performance. The aim of this review is to provide valuable references for basic research on the antimicrobial properties of these composites and their practical application in smart food packaging.
AbstractList With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation and optimization of multifunctional natural and renewable antibacterial packaging materials have become an important trend. This article aims to explore the development of chitosan-cellulose composite materials with good antibacterial properties and promote the widespread application of chitosan and cellulose in food packaging materials. Combining various natural polysaccharide polymers, we discuss the application of chitosan cellulose in meat, dairy products, fruits and vegetables, and fishery products. Meanwhile, we explore their antibacterial and antioxidant behaviors during their use as food packaging materials. This provides a reference for effectively improving the performance of modified chitosan and cellulose food packaging materials in the future. Based on the above explanation, we analyzed the advantages and disadvantages of modified chitosan and cellulose and looked forward to the future development trends of chitosan and cellulose blend films in food preservation. Chitosan-cellulose blends not only have important prospects in food packaging and preservation applications, but can also be combined with intelligent manufacturing to enhance their food preservation performance. The aim of this review is to provide valuable references for basic research on the antimicrobial properties of these composites and their practical application in smart food packaging.With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation and optimization of multifunctional natural and renewable antibacterial packaging materials have become an important trend. This article aims to explore the development of chitosan-cellulose composite materials with good antibacterial properties and promote the widespread application of chitosan and cellulose in food packaging materials. Combining various natural polysaccharide polymers, we discuss the application of chitosan cellulose in meat, dairy products, fruits and vegetables, and fishery products. Meanwhile, we explore their antibacterial and antioxidant behaviors during their use as food packaging materials. This provides a reference for effectively improving the performance of modified chitosan and cellulose food packaging materials in the future. Based on the above explanation, we analyzed the advantages and disadvantages of modified chitosan and cellulose and looked forward to the future development trends of chitosan and cellulose blend films in food preservation. Chitosan-cellulose blends not only have important prospects in food packaging and preservation applications, but can also be combined with intelligent manufacturing to enhance their food preservation performance. The aim of this review is to provide valuable references for basic research on the antimicrobial properties of these composites and their practical application in smart food packaging.
With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation and optimization of multifunctional natural and renewable antibacterial packaging materials have become an important trend. This article aims to explore the development of chitosan–cellulose composite materials with good antibacterial properties and promote the widespread application of chitosan and cellulose in food packaging materials. Combining various natural polysaccharide polymers, we discuss the application of chitosan cellulose in meat, dairy products, fruits and vegetables, and fishery products. Meanwhile, we explore their antibacterial and antioxidant behaviors during their use as food packaging materials. This provides a reference for effectively improving the performance of modified chitosan and cellulose food packaging materials in the future. Based on the above explanation, we analyzed the advantages and disadvantages of modified chitosan and cellulose and looked forward to the future development trends of chitosan and cellulose blend films in food preservation. Chitosan–cellulose blends not only have important prospects in food packaging and preservation applications, but can also be combined with intelligent manufacturing to enhance their food preservation performance. The aim of this review is to provide valuable references for basic research on the antimicrobial properties of these composites and their practical application in smart food packaging.
Audience Academic
Author Qu, Tengfei
Zhang, Fengchun
Wang, Xiaowen
AuthorAffiliation 2 Sichuan Water Development Group Co., Ltd., Chengdu 610000, China; wxwlx3041461@163.com
1 Xinjiang Key Laboratory of Clean Conversion and High Value Utilization of Biomass Resources, College of Chemistry and Chemical Engineering, Yili Normal University, Yining 835000, China
3 School of Materials and Environmental Engineering, Chengdu Technological University, Chengdu 611730, China
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– name: 3 School of Materials and Environmental Engineering, Chengdu Technological University, Chengdu 611730, China
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Snippet With the increasing demand for food quality and the need for green and sustainable development of food packaging materials in the environment, the preparation...
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SubjectTerms Antibacterial agents
Antibacterial materials
Antimicrobial agents
Antioxidants
Bacteria
Biopolymers
Bread
Cellulose
Chitosan
Composite materials
Dairy industry
Dairy products
Environmental impact
Fisheries
Food
Food contamination & poisoning
Food packaging
Food preservation
Food products
Food quality
Food safety
Food waste
Fruits
Intelligent manufacturing systems
Meat quality
Microorganisms
Mixtures
Moisture content
Oxidation
Polysaccharides
Renewable resources
Review
Sustainable development
Title Antibacterial Food Packaging with Chitosan and Cellulose Blends for Food Preservation
URI https://www.ncbi.nlm.nih.gov/pubmed/40647860
https://www.proquest.com/docview/3229155553
https://www.proquest.com/docview/3229627719
https://pubmed.ncbi.nlm.nih.gov/PMC12252267
Volume 17
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