Fabrication of bamboo nanocellulose fibril-based food packaging with dual-antimicrobial property

The development of cellulose-based packaging films with excellent antimicrobial properties and biocompatibility has garnered significant attention. In this work, nanocellulose fibrils (NCFs) derived from from bamboo parenchyma cells were utilized to fabricate nanocomposite film with antimicrobial properties. This system exhibited distinct release behaviors for two antimicrobial agents, with the slow release of Ag nanoparticle (AgNP) in the initial stage contributed to delaying food spoilage, while the subsequent pH change in the microenvironment facilitated the release of essential oil of sour orange blossoms (SEO) for secondary antimicrobial activity. Additionally, the composite film demonstrated improved thermal stability and UV blocking capacity. Moreover, AgNP has been proven to enhance the mechanical properties, with the tensile strength of the novel composite film increasing by 34.85 % compared to control group. The water vapor permeability and oxygen permeability of the novel composite film were reduced, which could potentially reduce weight loss and slow down the rate of after-ripening. Following the acidification treatment, the films containing EO@MPN (essential oil encapsulated with metal-polyphenol network) component performed different antimicrobial patterns, indicating their pH-responsive antimicrobial capabilities, and they are effective against both Gram-positive and Gram-negative bacteria. After a 24-h exposure to a food simulant, the release amount of Ag was measured at 67.6 μg/dm