Antibacterial Food Packaging with Chitosan and Cellulose Blends for Food Preservation

• Published in: Polymers Vol. 17; no. 13; p. 1850
• Main Authors: Qu, Tengfei, Wang, Xiaowen, Zhang, Fengchun
• Format: Journal Article
• Language: English
• 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

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...