Study of alkali-soluble curdlan/bacterial cellulose/cinnamon essential oil blend films with enhanced mechanical properties

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.