Details of Research Outputs

Antimicrobial film is becoming the - revolutionary active packaging materials for preserving food quality and extending its shelf life. Consequently, attention towards antimicrobial film is recently on the rise from food scientists for developing eco-friendly, biodegradable, and edible food packaging products over to plastic materials. Bacterial cellulose (BC), commonly known as cellulose generated from bacteria, is gaining popularity in biomedical, additive manufacturing, environmental, and food industries. As such, BC does not have antimicrobial and antioxidative properties. Therefore, researchers are fortifying BC by adding various food additive materials and ingredients to improve shelf-life, antimicrobial and antioxidant properties. Our review paper, summarized the quality parameters of BC, including tensile strength, shelf life, mechanical properties, structural properties, adhesive properties, color, surface hydrophobicity, biodegradability, and thermal stability by adding various additives. This review provides benefits for the food industry to select and produce fortified BC with enhanced shelf-life and other functional qualities. Furthermore, this report will help food scientists to develop novel food packaging materials with improved quality and eco-friendly.