A review on applications of cellulose and cellulose derivatives in food packaging

Abstract

The development of biodegradable substitutes, especially those made from natural polymers like cellulose, has increased due to growing environmental concerns about traditional plastic packaging. The most prevalent renewable biopolymer on the planet, cellulose is a crucial component of environmentally friendly food packaging due to its promising qualities, which include mechanical strength, biodegradability, and compatibility with living systems. Because of their distinct solubility, film-forming, and barrier properties, a variety of cellulose derivatives, such as cellulose ether, methyl cellulose, carboxymethyl cellulose, ethyl cellulose, and cellulose acetate, are being investigated for packaging applications. Extrusion, solvent casting, and layer-by-layer assembly are techniques used to create cellulose-based food packaging. Paper coatings are improved by the use of microcrystalline cellulose (MCC) and nano-fibrillated cellulose (NFC). These coatings improve mechanical strength, water resistance, and barrier properties. Additionally, cellulose and its derivatives are widely utilized in active packaging systems that provide antimicrobial and antioxidant functions, as well as in intelligent packaging systems incorporating colorimetric sensors that indicate spoilage through visible pH-induced color changes. Innovations such as acetylated cellulose coatings with cinnamaldehyde, pH-responsive films with anthocyanins, and UV-protective films derived from lignin and cellulose nanocrystals demonstrate cellulose’s versatility. These developments highlight cellulose's central role in advancing eco-friendly, functional, and smart food packaging technologies aimed at enhancing food safety, extending shelf life, and reducing environmental impact.