Active Cellulose-Based Food Packaging and Its Use on Foodstuff

Area of Science:

• Food Science
• Materials Science
• Microbiology

Background:

• Active packaging enhances food quality, extends shelf life, and reduces waste.
• Sustainable food preservation methods are crucial for reducing environmental impact.
• Cellulose-based materials offer a biodegradable and renewable packaging solution.

Purpose of the Study:

• To develop novel cellulose-based active packaging using eco-friendly methods.
• To incorporate clove essential oil and cold-pressed rosehip seed oil as bioactive agents.
• To evaluate the efficacy of the developed active packaging against foodborne pathogens.

Main Methods:

• Cellulose-based materials were activated using gamma irradiation.
• Clove essential oil and rosehip seed oil were incorporated into the activated cellulose.
• Structural, morphological, thermal, antioxidant, and antimicrobial properties were assessed.
• In vitro tests against *Listeria monocytogenes*, *Salmonella enteritidis*, and *Escherichia coli* were performed.
• In vivo tests were conducted on fresh cheese curd and beef.

Main Results:

• The plant oils imparted antimicrobial effects on the paper-based packaging.
• Effective inhibition of Gram-positive (*L. monocytogenes*) and Gram-negative (*S. enteritidis*, *E. coli*) bacteria was observed.
• Antimicrobial activity was confirmed in both in vitro and in vivo food models.
• The developed active packaging demonstrated potential for controlling foodborne pathogens.

Conclusions:

• Gamma irradiation and plant oils create effective cellulose-based active packaging.
• This active packaging technology can significantly extend food shelf life.
• The approach contributes to sustainable food preservation and waste reduction.