Schiff base synergized with protonation of PEI to achieve smart antibacteria of nanocellulose packaging films

A Simple and Cost-Effective FeCl3-Catalyzed Functionalization of Cellulose Nanofibrils: Toward Adhesive Nanocomposite Materials for Medical Implants

In the present work, we explored Lewis acid catalysis, via FeCl3, for the heterogeneous surface functionalization of cellulose nanofibrils (CNFs). This approach, characterized by its simplicity and efficiency, facilitates the amidation of nonactivated carboxylic acids in carboxymethylated cellulose nanofibrils (c-CNF). Following the optimization of reaction conditions, we successfully introduced amine-containing polymers, such as polyethylenimine and Jeffamine, onto nanofibers. This introduction significantly enhanced the physicochemical properties of the CNF-based materials, resulting in improved characteristics such as adhesiveness and thermal stability. Reaction mechanistic investigations suggested that endocyclic oxygen of cellulose finely stabilizes the transition state required for further functionalization. Notably, a nanocomposite, containing CNF and a branched low molecular weight polyethylenimine (CNF-PEI 800), was synthesized using the catalytic reaction. The composite CNF-PEI 800 was thoroughly characterized having in mind its potential application as coating biomaterial for medical implants. The resulting CNF-PEI 800 hydrogel exhibits adhesive properties, which complement the established antibacterial qualities of polyethylenimine. Furthermore, CNF-PEI 800 demonstrates its ability to support the proliferation and differentiation of primary human osteoblasts over a period of 7 days.

Current progress in functionalization of cellulose nanofibers (CNFs) for active food packaging

There is a growing interest in utilizing renewable biomass resources to manufacture environmentally friendly active food packaging, against the petroleum-based polymers. Cellulose nanofibers (CNFs) have received significant attention recently due to their sustainability, biodegradability, and widely available sources. CNFs are generally obtained through chemical or physical treatment, wherein the original surface chemistry and interfacial interactions can be changed if the functionalization process is applied. This review focuses on promising and sustainable methods of functionalization to broaden the potential uses of CNFs in active food packaging. Novel aspects, including functionalization before, during and after cellulose isolation, and functionalization during and after material processing are addressed. The CNF-involved structural construction including films, membranes, hydrogels, aerogels, foams, and microcapsules, is illustrated, which enables to explore the correlations between structure and performance in active food packaging. Additionally, the enhancement of CNFs on multiple properties of active food packaging are discussed, in which the interaction between active packaging systems and encapsulated food or the internal environment are highlighted. This review emphasizes novel approaches and emerging trends that have the potential to revolutionize the field, paving the way for advancements in the properties and applications of CNF-involved active food packaging.

Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables - A comprehensive review

Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.