This study demonstrates enhanced mechanical strength and UV protection in pectin films using bacterial cellulose, indicating a viable option for eco-friendly food packaging.
This study developed pectin-based (Pec) films reinforced with microfibrillated cellulose (MFC) and bacterial cellulose nanostructures (BNC) produced via acid (BNC-A) or enzymatic (BNC-E) processing for sustainable food packaging. Sugar beet pulp served as a renewable resource for bacterial cellulose production (3.9 g/L) and food-grade pectin (galacturonic acid = 76.9%). Transparency and optical properties of films were influenced by BNCs incorporation (p < 0.05). BNC-reinforced films blocked more than 95% of the UVA/UVB radiation. The contact angle ranged within 74.6–106.7°, with BNC-A-reinforced films demonstrating the highest hydrophobicity. Water vapor permeability ranged within 1.78 × 10–7-2.07 × 10–7 g/m·h·Pa, with insignificant differences between the cellulose-reinforced and Pec films (p > 0.05). BNC-A incorporation improved the film's mechanical profile, with tensile strength, elongation at break, and Young's modulus rising by 39.7, 53.6, and 54.0%, respectively, over Pec films. Overall, Pec films reinforced with BNCs emerge as strong candidates for sustainable food packaging, combining mechanical strength, efficient UV-protection, and tunable water interaction, supporting eco-friendly packaging alternatives.
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Sarafidou et al. (2025) studied this question.
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