ABSTRACT The widespread use of traditional plastic‐based food packaging raises serious concerns about chemical leaching, environmental effects and microbial contamination, emphasising the urgent need for safer and more sustainable options. This study presents the fabrication of active food packaging films made from gelatin (G) and chitosan‐lactate (ChL), strengthened with cellulose nanospheres (CNS), TEMPO‐oxidised cellulose nanospheres (TCNS), nisin (N) and curcuma hydroethanolic extract (CEE). The TEMPO‐oxidation process effectively converted primary hydroxyl groups (–OH) on CNS into carboxyl groups (–COO − ) with a 42.95% degree of oxidation. It also reduced particle size (25.62 ± 2.15 and 66.59 ± 4.87 nm), enhanced surface charge (−39.42 ± 1.89 mV), improved dispersion stability and increased interfacial interaction with the polymer matrix. Rheological analysis of the film‐forming solutions (FFSs) showed viscoelastic behaviour, and TCNS added extra elasticity. Films with TCNS demonstrated better structural integrity, tensile strength, thermal stability, morphology and hydrophobicity compared to those with untreated CNS. Adding CEE further enhanced UV shielding, water vapour barrier performance, tensile strength, heat resistance, cross‐linking and antimicrobial activity. The G/ChL/TCNS/CEE films achieved the highest tensile strength (49.3 ± 2.12 MPa) and water contact angle (107.04 ± 4.27°). The combined incorporation of CEE and N resulted in a uniform dispersion of CNS and TCNS within the film matrix. This synergistic effect greatly improved antimicrobial activity against Escherichia coli and Bacillus cereus , with inhibition zones measuring 14.65 ± 0.43 and 16.62 ± 0.28 mm, respectively. Applying these films to wrap fresh chicken stored at 4°C for up to 15 days showed their potential as a sustainable, multifunctional alternative to traditional plastic packaging.
Thakur et al. (Fri,) studied this question.
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