Microcrystalline cellulose for active food packaging applications: A review. (April 2023)

• Record Type: Journal Article
• Authors: Bangar, Sneh Punia; Esua, Okon Johnson; Nickhil, C.; Whiteside, William Scott
• Is Part Of: Food packaging and shelf life. Volume 36(2023)
• Publication Date: 2023-04
• Subjects: Microcrystalline cellulose -- Active packaging -- Applications -- Biodegradability; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2023.101048
• Languages: English
• ISSNs: 2214-2894

Abstract

Abstract: Food products containing high moisture content are perishable and prone to spoilage, even under refrigerated conditions. Microcrystalline cellulose (MCC)-based active films are advanced solutions to extend the shelf life of food goods by providing antimicrobial protection against microbes and preventing lipid oxidation. Also, MCC and active compounds have been incorporated into biopolymer-based and synthetic polymers to fabricate nanocomposites with improved barrier, mechanical and thermal properties. This is the first review that seeks to thoroughly compile some of the important data published on the structure of microcrystalline cellulose, its role in active packaging, and biodegradability. This review has extensively explained the potential of microcrystalline cellulose in the real food system. This comprehensive assessment of the state-of-the-art focuses on recent research on how Microcrystalline cellulose-based packaging technologies can be used to increase the shelf life of food goods. Additionally, it offers information about safety issues and legislation for microcrystalline cellulose. Highlights: Microcrystalline cellulose (MCC), as a reinforcing agent, has recently become more prevalent in biopolymer-based films. MCC-based active packaging exhibit antimicrobial activity. MCC-based films are the advanced solution to extend the shelf life of foods. These films are biodegradable and a green approach to sustainability.