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<p>This study aimed to develop an eco-friendly, biodegradable polymer blend using bacterial cellulose and carboxymethyl cellulose (BC/CMC), combined with an antioxidant complex (EXT), as a sustainable alternative for food packaging applications. The BC/CMC blends were prepared with varying EXT concentrations (0, 1.08, 2.14, and 4.30&#xa0;g/L) via an in situ method to ensure optimal integration of the antioxidant complex. Comprehensive evaluations were conducted to analyze key properties, including water retention capacity, water vapor permeability, chemical and crystalline structure, thermal stability, morphology, and antioxidant activity. The incorporation of EXT significantly enhanced the antioxidant activity, achieving 21.18% and 48.33% scavenging efficiency as determined by the DPPH and ABTS assays, respectively. Additionally, the material demonstrated improved water vapor barrier properties (1.44 × 10⁻<sup>7</sup>&#xa0;g m⁻<sup>1</sup> d⁻<sup>1</sup> Pa⁻<sup>1</sup>), high water retention capacity (&gt; 95%), robust thermal stability (334&#xa0;°C). These findings suggest that the BC/CMC blend, when incorporated with EXT, holds significant promise as a biodegradable and sustainable material for food packaging applications.</p> Graphical abstract <p></p>

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Study of food complex as an antioxidant agent in bacterial cellulose/carboxymethylcellulose blends targeting active films

  • 期刊论文

  • 发表日期：

    2026年3月2日

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  • Alice da Conceição Alves de Lima,
  • Viviane Fonseca Caetano,
  • Glória Maria Vinhas

摘要

This study aimed to develop an eco-friendly, biodegradable polymer blend using bacterial cellulose and carboxymethyl cellulose (BC/CMC), combined with an antioxidant complex (EXT), as a sustainable alternative for food packaging applications. The BC/CMC blends were prepared with varying EXT concentrations (0, 1.08, 2.14, and 4.30 g/L) via an in situ method to ensure optimal integration of the antioxidant complex. Comprehensive evaluations were conducted to analyze key properties, including water retention capacity, water vapor permeability, chemical and crystalline structure, thermal stability, morphology, and antioxidant activity. The incorporation of EXT significantly enhanced the antioxidant activity, achieving 21.18% and 48.33% scavenging efficiency as determined by the DPPH and ABTS assays, respectively. Additionally, the material demonstrated improved water vapor barrier properties (1.44 × 10⁻7 g m⁻1 d⁻1 Pa⁻1), high water retention capacity (> 95%), robust thermal stability (334 °C). These findings suggest that the BC/CMC blend, when incorporated with EXT, holds significant promise as a biodegradable and sustainable material for food packaging applications.

Graphical abstract